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1
Wash, top and tail the small zucchinis.
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2
Slice each in half, then slice into julienne strips, thin, like thin french fries. At this stage they can be put into a plastic bag or bowl, and kept until needed.
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3
To prepare: Squeeze the juice from 1/2 of the lemon -- you should have about 3 - 4 tablespoons. In a bowl, toss the zucchini strips, using a large spoon, with the lemon juice, until damp. Use more lemon juice if necessary.
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4
Mix the flour and cornflour (less than the 1/3 cup mentioned: my maths is bad) in a bowl, and add the black pepper and seasoning salt. (You can actually leave out the salt and rather put flaky sea salt on the table for salting later).
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5
Chuck this flour mixture into the bowl of zucchini fries, and toss until more or less coated -- neat work is not necessary.
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6
Heat about 1 inch of oil in a medium saucepan, preferably with heavy bottom.
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7
When hot, using a slotted metal spoon, add a good heaped spoonful of zucchini strips to the oil. (I find that it takes about 10 minutes for the zucchini to actually start browning).
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8
You can fry them until just done (they won't be crisp, but still nice) or you can fry them until golden brown. They do not colour evenly, which doesn't matter.
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9
Put out a few thicknesses of kitchen paper towels next to the pot. When the zucchini strips turn colour, take out with slotted spoon and let drain on the kitchen paper. Repeat process.
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10
The quantity given above was about 4 batches to fry (it depends on the saucepan and you!).
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11
Tip each drained batch into an oven dish, and keep warm -- but serve as soon as possible, while crisp. Flaky sea salt on unseasoned fries is delicious.
