Sicilian Zucchini

Cut zucchini about 1/8-inch thick.

Place 1 cup water in a small bowl and gradually add the flour, sifting the flour through a sieve.

Continually blend the mixture with a small hand beater. Continue to add flour until the batter has the consistency of sour cream.

Heat vegetable oil in skillet (3/4-inch deep) over high heat.

When hot, place zucchini slices in a pan to cover the bottom.

Allow slices to float.

When golden, turn them over and brown the other side.

When both sides are golden, remove from skillet with a slotted spoon; place on a plate with paper towels. Sprinkle with salt and serve as soon as possible.