Fried Zucchini

Ultra-thin zucchini matchsticks, golden and crispy to the bite. The center remains tender, enhanced by a touch of salt and lemon acidity.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 525
• Protein: 6 g
• Carbs: 23 g
• Fat: 44 g

Ingredients

• 4 piece Zucchini ( finely julienned )
• 100 g Wheat flour ( for coating )
• 1000 ml Peanut oil ( for frying )
• 2 pinch Fleur de sel ( for serving )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Slicing

   Cut the zucchini into regular matchstick-sized pieces. The thinner the cut, the crispier the result.

2. Dredging

   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. Frying

   Fry in small batches in oil at 180°C. Remove as soon as the zucchini turns golden and the oil bubbling slows down.

4. Seasoning

   Drain on paper towels. Salt immediately with sea salt so the grains stick to the residual oil.

Chef's tips

• 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.

Storage

Consume immediately. These zucchinis do not hold well as they lose their crispness when cooling down.