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Deep-Fried Zucchini Thins

By The Canadian Living Test Kitchen

Tested till perfect

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Deep-Fried Zucchini Thins

This recipe makes 90 servings

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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

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.

Source : Canadian Living Magazine: August 2006

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