Deep-Fried Zucchini Thins
This recipe makes 90 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 10 |
| pro | 0 |
| 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 |
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.
Ingredients
- 8 oz zucchinis, trimmed
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil, for deep-fying
- Batter:
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup water
Preparation
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
- Keywords : Greek; Appetizers; Zucchini; Deep Fry; Flour;
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