Super fast appetizer or garnish. This is Michelin chef George Boyer's recipe. It can be served at aperitif time or as garnish for fish or grilled meat. Elegant and super easy.
- Place all the ingredients for the fritter batter in a bowl and beat until smooth.
- Cut the zucchini into even slives about 1/5 inch thick.
- Dip the slives in the fritter batter and fry four-by-four in hot oil.
- Drain on absorbent paper.
- Season the fritters with fleur de sel.