Cut zucchini into thin strips, about 1/8 inch wide. Sprinkle with salt and pepper. Allow them to sit for 25 minutes to loose some of their liquid. Place the strips in a dishtowel and squeese all the juice out that you can. Place into a bowl and sprinkle with flour. Shake excess flour and set aside. Heat the oil over medium high heat and drop zucchini into 2 batches into the oil for 45 seconds. Let stand to cool for a couple of minutes while adding salt to taste.