TEMPURA ZUCCHINI COINS

Heat oli in a deep fryer or Dutch oven to 350 degrees.

Combine the flour, cornstarch, salt, vodka and water in a medium bowl and whisk until smooth.  The batter should have the consistency of thin pancake batter.  Add more water as needed as you go through the cooking process, as it tends to thicken up.

Dip each zucchini round in the batter to coat.  Place in the hot oil, holding for 3 seconds swaying back and forth in the oil before releasing fully into the oil.   Work in batches, so as not to crowd, and cook for 4- 5 minutes until golden brown.

Remove from fryer to a wire rack over paper towels and sprinkle with sea salt immediately.

Let cool slightly before devouring.  You can also serve with a side of your favorite marinara, but they are delicious just as is as well!