Fried Zucchini

  • Servings: 4

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  • 2/3 cup all-purpose flour
  • Vegetable oil
  • 3/4 pound very fresh medium zucchini, sliced lenghtwise 1/8 inch thick
  • Salt

How to make this recipe

  1. Put 1 cup water in a shallow bowl and gradually sift in the flour, stirring with a fork until the batter is smooth; it should have the consistency of sour cream—add more flour or water if necessary.

  2. Pour 1 1/2 inches of oil into a large skillet and place over high heat. When the oil is very hot but not smoking, drop 5 slices of zucchini into the batter. Slip a fork under the zucchini, 1 slice at a time, and slide it into the pan; the oil must always be hot enough to sizzle on contact.

  3. Cook until a fine golden crust forms on one side, then turn and cook on the other side. With tongs, transfer the fried zucchini to a wire rack set over a baking sheet to drain. Repeat the procedure until you have fried all the zucchini. Sprinkle with salt and serve piping hot.

Contributed By Photo © Abby Hocking Published September 1996

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