Batter Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 1 large egg yolk
  • About 2 cups ice-cold sparkling water

Zucchini Ingredients

  • Fryer oil, such as peanut oil
  • 1 lemon (if needed)
  • Roman zucchini (the kind with ridges), mixture of green & yellow, cut into batons

Garnish Ingredients

  • Handful of mint leaves, preferably black mint
  • Holland chilies
  • Red wine vinegar
  • Olive oil
  • 1 lemon

Batter Instructions

  1. Combine the flour, cornstarch, baking powder, and salt in a large mixing bowl and give it a good stir.
  2. Make a well in the center of the dry ingredients and plop in the egg yolk. Whisk in the ice-cold water 1/4 cup at a time, stopping when you have a smooth batter that’s the consistency of heavy cream.
  3. Cover the bowl with plastic wrap and chill if not using immediately.

Zucchini Instructions

  1. Heat fryer to 350°F. Dip the zucchini batons in the batter and drop into the fryer.
  2. Remove when zucchini starts to turn a very light gold, about 2-3 minutes.

Garnish Instructions

  1. In a bowl, combine chilies, a splash of vinegar, a glug of olive oil, a pinch of salt, and chopped mint.
  2. Stir and allow to sit for a few minutes.

To Serve

  • Remove zucchini from fryer and drain briefly on paper towels. Toss them with a healthy pinch of salt and serve alongside the chili dressing and sliced lemons.