Tested till perfect Deep-Fried Zucchini Thins

Deep-Fried Zucchini Thins

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 90 pieces


  • 8 oz 8ozzucchinizucchinis, trimmed
  • 1/3 cup 1/3cupall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • vegetable oil, for deep-fying


  • 1/2 cup 1/2cupall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3/4 cup 3/4cupwater
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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.

Nutritional Information Per piece: about

cal 10 pro 0 total fat 1g sat. fat 0g
carb 1g fibre 0g chol 0mg sodium 22mg

% RDI:

iron 1 folate 1
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