Wash the courgette, trim off both ends, and cut them lengthwise into thin planks.

Remove the spongy seeded centers from the courgette planks, then cut the firm flesh into thin sticks.

Place the courgette sticks in a mixing bowl and season them with salt and black pepper.

Sprinkle the seasoned courgette sticks with rice flour and toss until lightly coated.

Combine the chickpea flour, plain flour, and baking powder in a second mixing bowl.

Gradually whisk 400 ml sparkling water into the flour mixture until a loose, thin batter forms.

Pour vegetable oil into a deep saucepan until it is half full, then heat the oil to 180°C over medium heat.

Dip a batch of rice-flour-coated courgette sticks into the thin batter, coating each stick evenly.

Lower the battered courgette sticks carefully into the 180°C oil and fry for 1 to 2 minutes until golden and very crisp.

Lift the fried courgette from the oil and drain it on paper towels set over a baking sheet.

Repeat battering and frying the remaining courgette in batches, then serve immediately with lemon wedges.