Deep-Fried Zucchini Thins
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At Milos, the elegant Hilton Hotel restaurant opened just before the 2004 Olympics in Athens, Montreal-based restaurateur and owner Costas Spiliadis cannot take these thins off the menu. To be enjoyed to their fullest, it unfortunately requires that someone fries while everyone else munches. I recommend you take turns at the stove.
Servings: 90 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 10 |
| pro | trace |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 22 mg |
| % RDI: | - |
| iron | 1% |
| folate | 1% |
Suggested Recipes
-
2 small zucchini (8 oz/ 250 g total), trimmed
1/3 cup (75 mL) all-purpose flour
1/2 tsp (2 mL) salt
vegetable_oil for deep-frying
Batter:
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) water
Preparation:
Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Add water; whisk until smooth. Cover and let stand for 1 hour at room temperature. Rewhisk to use.
Using mandoline or sharp knife, diagonally slice zucchini as thinly as possible.
In shallow bowl, whisk flour with salt. In large saucepan or deep-fryer, heat vegetable oil to 350°F (180°C).
One at a time and using tongs, dip zucchini slices first into flour mixture then into batter, letting excess drip off. Deep-fry, about 6 at a time and removing any fried batter between batches, until crisp and light golden, about 1-1/2 minutes. Drain on paper towel–lined baking sheet.
Using mandoline or sharp knife, diagonally slice zucchini as thinly as possible.
In shallow bowl, whisk flour with salt. In large saucepan or deep-fryer, heat vegetable oil to 350°F (180°C).
One at a time and using tongs, dip zucchini slices first into flour mixture then into batter, letting excess drip off. Deep-fry, about 6 at a time and removing any fried batter between batches, until crisp and light golden, about 1-1/2 minutes. Drain on paper towel–lined baking sheet.
Source
Canadian Living Magazine: August 2006
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