Prep 30 mins
Cook 2 mins
Here is a new way to use all the zucchini that will soon be coming out of your gardens. From Gourmet Magazine. Special equipment: a deep-fat thermometer; an adjustable-blade slicer; 2 sieves
- Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
- Put flour in a shallow bowl, then fill another bowl halfway with cold water.
- Cut zucchini into paper-thin rounds with slicer, then separate slices.
- Put 12 slices in 1 sieve and dip into water, shaking off excess.
- Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
- Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes.
- Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
- Coat and fry remaining slices in same manner.
- Serve warm.
- Note: Chips can be made 2 hours ahead and kept at room temperature.
- Reheat in a 350°F oven 8 to 10 minutes.
I loved these zuchini chips followed your instructions and they turned out very good! Served them will a dill sauce will be making these again Thanks for posting another great recipe Bev!
OMG these were so good, I made them with zucchini from my garden, I used seasoned salt and black pepper in the flour, we loved these! thanks hon...Kitten:)
I made these last summer and forgot to review them. My family liked them, but they tasted a little funny. I probably should have peeled them. Well, I'll make these again in the future. Thanks!