Preparation:
Add the flour gradually using a sifter to the water, stirring with a fork all the time so no lumps form. The batter should be the consistency of sour cream. The zucchini are coated directly in the batter without first dredging in flour, then fried in batches and sprinkled with salt. According to Marcella, this makes a thin "crackly" coating.
I haven't done this in ages, but now I might have to have some at dinner tonigh |
