These crisp, juicy fritters are the perfect antipasti or snack with a glass of wine!
100g plain flour
Canola oil to deep fry
Black pepper to season
Wash and slice zucchini in 2 mm thickness ( ideally using a vegetable mandoline or slicer)
Sprinkle salt over the sliced zucchini and let rest in a colander for 2 hours to draw excess moisture out of zucchini.
Heat up a pot with enough canola oil to cover to 190 degrees.
Dip the zucchini slices in a bowl of cold milk, remove with a sieve, transfer to the flour and coat well.
Shake off excess flour using a sieve and fry in small batches, avoiding overcrowding.
The fritters are ready in around 2 minutes, or when the fritters are golden brown.
Drain on absorbent paper and season with freshly ground black pepper.