Fried Zucchini
25 min
total
4
people
517
calories per serving
Ingredients
4 people
- 4 pcZucchini (finely julienned)
- 100 gWheat flour (for coating)
- 1,000 mlPeanut oil (for frying)
- 2 pinchFleur de sel (for serving)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
Method
Ultra-thin zucchini matchsticks, golden and crispy to the bite. The center remains tender, enhanced by a touch of salt and lemon acidity.
- 1
Cut the zucchini into regular matchstick-sized pieces. The thinner the cut, the crispier the result.
- 2
Toss the sticks in wheat flour. Shake vigorously in a sieve to remove all excess: you want a thin dusting, not a thick batter.
- 3
Fry in small batches in oil at 180°C. Remove as soon as the zucchini turns golden and the oil bubbling slows down.
- 4
Drain on paper towels. Salt immediately with sea salt so the grains stick to the residual oil.
Frequently asked questions
How do you get this dish right?
- Never salt the zucchini before flouring them, otherwise they will release water and the fry will be soggy.
- The oil must be very hot: if you drop a stick in, it should rise to the surface and foam immediately.
How long does this dish keep?
Consume immediately. These zucchinis do not hold well as they lose their crispness when cooling down.
4.0
46 reviews
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