Crispy Greek Zucchini

• 3 Medium zucchini, ends removed and sliced lengthwise into 1/8th inch thin (a mandolin really helps)
• 2 teaspoons Salt
• 3/4 cup All purpose flour
• 1 cup Lager beer (preferably Greek if you can get it)
• Olive oil for frying
• 2 tablespoons Dill, minced.

1. In a bowl, toss the zucchini strips with 1 teaspoon of salt. Let sit for 30 minutes. Drain.
2. In another bowl, combine the remaining teaspoon of salt and the all purpose flour. Whisk in the beer.
3. Heat olive oil in a skillet over medium high - the depth should be about 1/2 to 3/4 inch deep.
4. Working in batches, dip the the zucchini strips into the batter and let the the excess batter drip off. You don't want it to be thick like tempura - more like a very thin coating. Place the strips into the oil and cook for about 2 minutes on each side, until golden brown and crispy.
5. Drain the zucchini strips on a paper towel, sprinkle with sea salt and a bit of minced dill.

zucchini, salt, flour, lager, olive oil, dill

Taken from food52.com/recipes/20147-crispy-greek-zucchini (may not work)