Wash the zucchini and cut into 0.15in (thin) pieces. Wash the shrimp, remove the head and peel the tail. In a separate bowl, create the frying dough, or pastella, by mixing the equal parts sparkling water with flour. You can start with approximately 1⁄4 cup and make more as needed. Mix until it achieves a creamy consistency.

In a frying pan, add sufficient sunflower oil to create a thick layer on the pan (2in). heat it to about 165°C/330°F.

While the oil is heating, start coating the shrimp and zucchini. To do so, first dip the zucchini slices and shrimp in flour, and then dip it in the pastella, creating an even layer around them. When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini and shrimp to paper towels and drain. Arrange the zucchini and shrimp in a platter and top it with salt and lemon zest. serve hot.