These little zucchini crisps are dangerously moreish and make a lovely accompaniment to a glass of white wine.–Rebecca Seal
LC Not In Advance Note
Know how we’re always giving you advice on how to make recipes in advance when we can to make your life easier, dear reader? This isn’t one of those times. This is one of those recipes that, yes, does have some time when you set it aside, but as soon as you commit to dredging those zucchini in flour, there’s no going back. You need to get them into the oil within seconds of flouring them or else they’ll turn sorta gummy. We don’t see this as an issue, however, because they fry in literally a couple minutes. And they’re the perfect thing to serve to guests who like to hang with you in the kitchen as you’re putting the finishing touches on the rest of dinner.
Zucchini Crisps Recipe
- Quick Glance
- 25 M
- 1 D
- Serves 2 to 4
- 1 zucchini, thinly sliced into rounds
- 3 to 4 tablespoons all-purpose flour (or substitute rice flour or gluten-free all-purpose flour)
- Olive oil or mild vegetable oil, for frying
- 1. Scatter the salt over the zucchini slices and place them in a colander set over a bowl. Let the zucchini drain, preferably overnight, in the fridge. (The longer you salt and drain the zucchini, the crisper they will be when you fry them.)
- 2. When you’re ready to cook, remove the zucchini the colander and pat them thoroughly dry with paper towels or a clean kitchen towel. Pour enough oil into a high-sided pan, to reach a depth of 1 1/4 inches (3 centimeters). (Use a small pot if just cooking for 2 or a pot with a larger diameter if you have more people crowding around the stove waiting for something to nibble.) Heat over medium to medium-high heat until it reaches 350°F (180ºC) on a deep-fry or candy thermometer or when a cube of day-old bread dropped into it sizzles and browns in 30 seconds.
- 3. Spoon the flour into a resealable plastic sandwich bag and add a pinch salt and half the zucchini slices. Holding it firmly shut, shake gently to coat the slices in flour. Shake off the excess flour and carefully drop the zucchini, 3 to 4 at a time, into the oil. Cook for 2 to 2 1/2 minutes, or until golden brown all over. (Watch them carefully as they cook, because there is only a matter of seconds between golden brown and delicious and dark brown and bitter.) Use a slotted spoon to remove the zucchini crisps from the oil and let them drain on paper towels or a brown paper bag while you repeat with the remaining zucchini and flour, making certain the oil returns to 350°F (180ºC) prior to adding the remaining zucchini. Serve immediately.
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Zucchini Crisps Recipe © 2015 Rebecca Seal . Photo © 2015 Steven Joyce. All rights reserved.
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