Wash and dry the zucchini and peppers. Cut the zucchini into sticks or slices and the peppers into strips. Place the water into a bowl and then slowly incorporate the flour, whisking constantly. Once you have added all the flour, you should have a consistency somewhat like sour cream, depending on how thick you like your batter, you may add a little more flour for a thicker batter or water if you like it a little thinner, but you don’t want it too thin as it won’t adhere to the vegetables. If using a skillet for frying, add enough oil to come up the sides at least 1 inch, and heat the oil until hot enough that when you add a pinch of batter, it sizzles. If you are using a deep fryer, heat your oil to 375 degrees Fahrenheit.

Add a handful of vegetables into the batter and then after coating the vegetables, add to the hot oil one at a time, making sure not to overcrowd the skillet or basket of the fryer. Fry until evenly browned, normally about 2-3 minutes. Remove from the oil, place it on a brown paper bag or paper towel lined plate for draining, and sprinkle with salt. Serve immediately.