Zucchini Fritti

Charmaine Lu -

  • 500g zucchini, halved and cut into 1cm-wide batons
  • 100g flour
  • 100g cornstarch
  • Veg oil for deep frying
  • 200ml chilled sparkling water
  • 100ml mayo
  • 3 tbsp truffle pesto
  • 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