Resting before making shapes is crucial, as the water needs to get out from the vegetables and mix with the flour. Remember to press them down firmly or else they'll break apart.
It soaks up a lot of oil, bear that in mind. Tried other methods of frying them, and with olive oil at a high temperature is the best one. Haven't tried deep frying, seems really unhealthy.
Put more Sault than you'd think it's enough, it's a big quantity. And don't beat yourself down for not putting the right amount on the first try.
