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.
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:
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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