This recipe is created by Justine Schofield for Tefal in partnership with Everyday Gourmet. #TefalxEDG2021
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.