Wash and trim zucchini; cut lengthwise into slices about 1/8 inch (3 mm) thick.
Arrange in single layer on paper towels and pat dry.
Blend together flour and water until smooth.
In wok, pour oil to depth of 2 inches (5 cm) and heat to 375°F (190°C).
Dip zucchini slices into batter and cook, without crowding, in hot oil.
Fry until crisp and golden on both sides.
Drain and serve immediately.