batter

Preheat the oven to 100°C.
Combine the plain flour, cornflour, bicarbonate of soda and salt in a mixing bowl.
Slowly whisk in the sparkling water until the batter reaches the consistency of single cream.
It should not be too thick, otherwise the fritti will become stodgy and greasy.
Set the batter aside.

courgettes

Cut the courgettes into batons approximately 10cm long and 1cm thick.
Heat the oil in a large heavy saucepan over a medium heat until it reaches 180°C.
Do not fill the pan more than halfway.
Working in small batches, dip the courgettes into the batter and shake off any excess.
Deep fry for 2 to 3 minutes until golden and crisp.
It is a good idea to fry one tester first to check the batter consistency and adjust if needed.
The batter should be just thick enough to cling to the courgettes.
Remove with a slotted spoon and place on a tray lined with kitchen roll.
Keep warm in the oven while you fry the remaining batches.
Note: leave the oil to cool completely for several hours before moving or disposing of it.

finish and serve

Once all the courgettes are fried, transfer them to a large mixing bowl.
Season well with sea salt, dried chilli flakes and the zest of the whole lemon.
Toss together thoroughly.
Transfer to a serving platter.
Grate over the parmesan while still hot.
Cut the lemon into wedges and serve on the side.