Ingredients
The following ingredients have 4 Servings
- 125g plain flour
- 2 tsp curry powder
- 1 tsp baking powder
- 1 cup (250ml) mineral water
- Sunflower oil, to deep-fry
- 4 baby zucchinis (or 2 regular zucchinis), cut into batons
- Green olives and lemon wedges, to serve
Instruction
- Sift the flour, curry powder and baking powder into a large bowl and season. Make a well in the centre and whisk in enough mineral water to make a very runny, smooth batter.
- Half-fill a saucepan with sunflower oil and heat to 190°C (if you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, dip the zucchini into the batter, allowing any excess to drip off, then carefully lower into the hot oil and fry until crisp and golden.
- Remove with a slotted spoon and drain on paper towel. Season with sea salt and serve immediately with green olives and lemon wedges.
