How to cook
Cut the zucchini lengthwise as thin as possible. I used a peeler for potatoes. Put all of the zucchini in a saucepan, sprinkle them with a little olive oil, corn and white flour, cover and shake the pan to allow the flour to distribute evenly.
Heat oil in a pan. Dip each zucchini for a second in a bowl with water and ice and then put them in the pan to fry.
Fry the zucchini very briefly because they are very thin. Be ready to transfer the zucchini onto paper towels.