Prep Time 15 minutes
Cook Time 5 minutes per batch
4 medium zucchinis
3 egg whites
½ cup rice flour
⅓ cup tapioca flour
1 tsp salt
1 tsp dried mint
1 tsp dried oregano
Lemon, to serve
Vegetable oil, for frying
Tzatziki, to serve
Heat the oil in the deep fryer to 180°C.
Cut each zucchini in half lengthways and then into thirds lengths ways. Cut in half vertically so there are 12 batons per zucchini.
Combine the salt, mint and oregano.
Place the egg whites in a bowl with a pinch of salt and whisk to loosen. Combine the flours in another bowl.
In batches coat the zucchini in the egg white and then lightly dust in the flour, shaking off any excess.
Fry in batches until crisp and golden, drain on a paper towel, then sprinkle over the salt mixture.
Serve with tzatziki on the side and a lemon.