For the batter
225 g (8 oz) plain flour
4 tablespoons extra virgin olive oil
approximately 300 ml (10 fl oz) warm water
4 large egg whites
Maldon salt and freshly ground black pepper
For the zucchini chips
24 zucchini, washed, trimmed and cut lengthways into quarters
Maldon salt and freshly ground black pepper
sunflower oil for deep-frying
3 lemons, cut in half
For six
Make the batter first. Sieve the flour into a large bowl. Pour the olive oil into a welt in the centre and slowly stir with a wooden spoon to combine the flour and oil. Slowly add the warm water, little by little, stirring until the batter is the consistency of double cream. Season with salt and pepper and let stand in the fridge for 2 hours.
If the zucchini are large, you may need to trim the seeds and the soft white pulp from the centre.
Heat the sunflower oil in a wide, deep saucepan to a temperature of 180°C/350°F/Gas 4.
Just before cooking, beat the egg whites until stiff and fold into the batter. Dip the zucchini into the batter so they are thinly coated. Tap the zucchini against the side of the bowl to get rid of any excess batter, and place in the hot oil. Fry until they are brown on each side. Drain on kitchen paper and season.
Serve with the lemon halves.