1) Cut the courgettes into about 5 cm disks, then cut each disk into 5 cm matchsticks. Place in a colander, sprinkle with sea salt, and leave for 30 mins. Pat dry.
2) For the batter: Place the sifted flour into a medium bowl, make a well in the centre, pour in the olive oil and stir slowly combining the flour into the oil. Loosen this paste with warm water, added slowly, stirring constantly, until you have a batter the consistency of double cream. Leave for a minimum of 45 mins.
3) Heat the oil in a high-sided pan to about 190C. Beat the egg whites until stiff and fold gently into the batter.
4) Dip the courgettes in the batter, then fry in batches in the hot oil until golden and crisp. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.