Zucchini Fritti

Mix the flour and cornstarch and season generously in a large bowl. Mix the mayo and pesto in a separate bowl and set aside. Add 4cm of oil to a saucepan and heat to 170C or sizzling temperature.
While the oil is heating up, whisk 150ml of the sparkling water into the flour until you have a batter the consistency of heavy cream. Dip some of the zucchini batons into the batter to coat filly, then lower into the hot oil and fry for 3 mins or until puffed and crisp. Remove with a slotted spoon and drain on kitchen paper, then repeat. Season with sea salt, and serve with the pesto mayo - yum!

20 mins

4 serving

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