Ingredients for 4 people:220 g zucchini skins (from approx. 1 kg of zucchini)90 g plain flour150 ml sparkling water (very cold)1 tbsp Extra Virgin Olive Oil (plus plenty for frying)3 sprigs of thyme1 untreated lemon salt
Peel the zucchini with a vegetable peeler (you can use the flesh to make zucchini rissoles, a flan, a soufflé...), cut the skins into sticks 5 mm wide and roughly 7-8 cm long, and pat them dry with kitchen paper. In a bowl, mix the flour with the leaves from 2 sprigs of thyme, the grated lemon peel and the water, which you should pour in very slowly while stirring with a whisk until you obtain a smooth batter. Add a tablespoon of olive oil and 5 g of salt, and stir again. Heat plenty of oil in a deep, heavy-bottomed pan. Dip the strips of skin in the batter, put them into the hot oil and turn them so they become golden brown all over. Remove them from the oil with a slotted spoon and place them on kitchen paper. Serve the zucchini skins while still nice and hot, garnished with the remaining thyme leaves. They make a tasty, tempting side dish, as well as being perfect to nibble at aperitif time.