For the zucchini in herb wine dough, mix flour with wine. Beat egg whites with salt. Melt butter and add to flour mixture, fold in beaten egg whites and herbs.
Heat oil in a deep pan. Cut zucchini into 2.5 cm thick slices, dredge in flour, pull through wine batter and fry in hot oil until golden brown, turning once.
Drain the zucchini in herb wine batter on paper towels and serve.