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.
- Portion size 90 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Batter :
Method
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 facts Per piece: about
- Sodium 22 mg
- Protein trace
- Calories 10.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
