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1
Place the zucchini in a colander and sprinkle with salt.
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2
Set aside for 15 minutes.
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3
Put the zucchini in a towel and wring out the liquid.
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4
Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom.
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5
Bring the water to a simmer over medium heat.
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6
Gradually pour in the chickpea flour while whisking constantly.
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7
Season with salt and pepper.
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8
Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute.
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9
Take care to adjust the heat to so the batter doesn't boil or it will become too thick.
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10
Stir in the zucchini.
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11
Pour the mixture into the prepared pan and smooth out with a small spatula.
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12
Refrigerate until cool, about 1 hour.
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13
In a heavy bottomed pot, add olive oil to the pan for deep frying.
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14
Heat to 370 degrees F.
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15
Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches).
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16
Working in batches so as not to overcrowd the pan, add the fries.
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17
Cook 3 to 4 minutes, or until golden brown.
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18
Remove with a slotted utensil to a paper towel lined plate and season immediately with salt.
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19
Squeeze a few lemon halves over the fries and season with salt just before serving.
