CookEat Recipe
Flour-Fried Zucchini Strips
Small zucchini cut into slender strips, salted, coated in flour while still damp and fried without egg or batter.
Method
Steps
Step 1
Gather the ingredients: 400 g small slender zucchini; About half a teaspoon salt, adjusted to taste; About 50 g plain flour; About 600 ml suitable frying oil, or enough for the pan; lard is an alternative.
Step 2
Wash the zucchini and cut into strips no more than 1 cm wide, about 6–8 cm long. Remove some of the soft central pith, especially if seedy, and salt lightly. Place in a colander over a bowl, cover and refrigerate for 1–2 hours; about 90 minutes is used for the stated duration.
Step 3
Drain away the released liquid but do not dry the strips. Toss them directly in flour, then shake well in a sieve to remove all loose surplus. Do not add egg or mixed batter.
Step 4
Heat abundant oil to about 175°C. Lower the strips carefully into the pan in small batches. Leave them untouched initially so the coating sets, then move gently with a slotted spoon. Fry for about 3–5 minutes until just beginning to turn golden and the flour coating is fully cooked.
Step 5
Lift out, drain briefly and serve hot on their own or alongside another fry. Lard may replace the oil.
Step 6
For the source pan-baked variation from recipe 246, cut the same 400 g zucchini into rounds about 5 mm thick instead of strips. Salt, refrigerate, drain without drying, flour and shake as above. Heat about 3 tablespoons olive oil in an ovenproof shallow pan and brown the rounds on both sides, about 3–4 minutes per side. Beat 3 eggs with a little salt and pepper, pour over the zucchini and finish in a 180°C oven for about 8–12 minutes, until the eggs are set but still tender and reach 74°C. Serve promptly. These oil and egg quantities and oven settings are estimates for the optional variation, not ingredients in the main flour-fried strips.
Cooked it? Rate it.
Cooked 0 times