
Yields:
4 serving(s)
Prep Time:
40 mins
Total Time:
1 hr
This light and crispy fried zucchini is best enjoyed hot, for maximum crunch. 😋 Before you get started, read our tips for achieving the perfect fry:
- Salting the zucchini is crucial. Zucchini is FULL of moisture, and it's best to remove as much of that moisture as possible before breading your slices. Unsalted zucchini will quickly turn crisp breading soggy post-fry. So, how does it work? A light coating of salt on the cut sides of your zucchini will draw moisture to the surface, so you can easily wipe it away with a paper towel. If you've ever made eggplant parmesan, you're probably familiar with this process.
- Dip the slices in water to adhere the batter. We picked up this unique technique from YouTube chef Laura at Food Channel L. After testing various batters, we found Laura's water dip trick to yield the crispiest zucc yet. If you've deep fried before, this technique might freak you out; it's true hot oil tends to splatter wildly when in contact with water. Thanks to the flour coating, much of the water is instantly absorbed and the splatter is minimal. This is a job for a high-sided pot, so leave that cast iron skillet in the cabinet. If you'd like to mix it up, beer or seltzer (a la tempura batter) can be swapped in for water.
- Keep the oil hot. The temperature of your oil will drop as soon as you add your zucchini. If you have a thermometer, monitor the temperature closely and adjust heat as necessary. If you don't have a thermometer, pay attention to the vigorousness of the bubbles -- they should be large and consistent.
Made this? Let us know how it went in the comment section below!
Advertisement - Continue Reading Below
Ingredients
For dipping sauce:
- 1/2 cup
mayonnaise
- 4 tsp.
lemon juice
- 2 tsp.
lemon zest
- 2
garlic cloves, grated
For fried zucchini:
- 2
medium zucchini
Kosher salt
- 2/3 cup
all-purpose flour
- 2 Tbsp.
cornstarch
Water
Vegetable oil
Lemon wedges, for serving
Directions
- Step 1Make dipping sauce: combine mayonnaise, lemon juice and zest, and grated garlic in a medium bowl. Whisk to combine.
- Step 2Trim ends of zucchini, then slice in half lengthwise. Using a mandoline, carefully slice zucchini into ⅛” thick planks. (This can also be done with a chef’s knife.)
- Step 3Fit a metal rack into a large rimmed baking sheet, then line rack with paper towel. Lay zucchini slices flat and season lightly with salt. Let sit for 10 minutes, then use a paper towel to wipe away moisture and excess salt. Flip zucchini and repeat process. Discard paper towels.
- Step 4Whisk flour and cornstarch together in a large bowl. Fill a pint glass with room temperature water and line a large plate with paper towel.
- Step 5Fill a large, high-sided pot 1” deep with vegetable oil. Heat over medium-high until oil reaches 375°.
- Step 6Meanwhile, dip all zucchini slices into flour mixture to coat, and return to rack in a single layer.
- Step 7When oil comes to temperature (a little bit of flour will sizzle vigorously when you drop it in), fry zucchini: briefly dunk one zucchini slice into water to wet flour coating, letting excess water drip off. Carefully add to hot oil, then repeat with 3 or 4 more slices, depending on the size of your pan. (Try to avoid layering slices on top of each other.)
- Step 8Fry zucchini until lightly golden and crisp, about 4 minutes, carefully flipping the slices halfway through with tongs. Remove zucchini from hot oil using tongs and transfer to paper-towel lined plate; season lightly with salt. Repeat with remaining zucchini.
- Step 9Serve immediately with lemon wedges and dipping sauce.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below