Method

• 1.
  Sift the flour, curry powder and baking powder into a large bowl and season to taste. Make a well in the centre and whisk in enough mineral water to make a very runny, smooth batter.
• 2.
  Half-fill a saucepan with sunflower oil and heat to 190°C (if you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, dip the zucchini into the batter, allowing any excess to drip off, then carefully lower into the hot oil and fry until crisp and golden.
• 3.
  Remove with a slotted spoon and drain on paper towel. Season with salt flakes and serve immediately, with green olives and lemon wedges.