Courgettes frites croustillantes (pâte à 2 ingrédients)

Ingrédients

• 2-3 medium light green zucchinis
• 200 grams / 7 oz all-purpose flour
• 300 ml cold soda water
• salt and pepper
• frying oil
• OPTIONAL: grated Greek Kefalotyri cheese, Pecorino Romano, or Parmesan cheese (to serve with)

Préparation

1. 1

   Rinse the zucchinis and slice off the tops and bottoms. Cut into long slices that are about ½ cm thick (⅕-inch). Season with salt and pepper.

2. 2

   In a mixing bowl using a whisk, stir the flour and soda water until smooth and no lumps remain.

3. 3

   Cover a sheet pan with paper towels and keep it next to you.

4. 4

   Half-fill a large frying pan with frying oil. Or use a cooking pot. Heat over high heat until the oil becomes sizzling hot. Or until the temperature reads 180°C (356 °F) on an instant-read thermometer.

5. 5

   Dip a zucchini slice into the batter, shake to remove excess batter, leaving only a very thin coating, and add to the hot frying oil. Give it a few seconds to form a crust before adding the next slice (so they won't stick together). Keep the heat to medium- medium-high while you fry them and don't overcrowd them in the pan (See note 1 below).

6. 6

   Fry the zucchini in batches. Waiting until the oil comes back up to the desired temperature before adding the next batch. Cook for a couple of minutes until they become deep golden (almost brownish in color) all over, turning them as needed. Transfer on paper towels. Don't place them too close together while they're still warm.

7. 7

   Serve right away with grated Greek Kefalotyri cheese on top. You may use Parmesan or Pecorino cheese instead.