Crispy Fried Zucchini
This recipe has a simple yet effective method for achieving the perfect crispy zucchini.
Servings 4
Calories 350kcal
Ingredients
- 3 medium-large zucchini sliced into 0.5 cm / 1/5 inch coins or strips
For the flour mix
- 1 cup all-purpose flour
- 1 cup corn flour
- ½ cup semolina flour
- 1 tablespoon dried oregano
- 1 tablespoon sea salt plus more for the water brine
- 1 tablespoon chili flakes
- 1 tablespoon sweet paprika
For frying
- sunflower oil for frying
Instructions
- Cut the zucchini into 0.5 cm / 1/5 inch coins or stripsFill a large bowl with water, and add two tablespoons of sea salt and stir to dilute. Add the zucchini slices to the water.
- In a large bowl, mix the flours with the dried oregano, sea salt, sweet paprika and chili flakes. Mix well.Add in the zucchini and mix with your hands so they are coated with the flour mix.
- Heat the oil in your fryer. Fill another bowl with water.When the oil is hot, take a zucchini piece, and dip it into the water and immediately, very carefully, drop it into the hot oil. You can use a tool to hold the eggplant slice if you prefer. Repeat for another three-four slices.
- Fry zucchini until they are golden brown.Remove from hot oil with a slotted spoon and place on a wire rack to drain any oil (or drain in the fryer wire basket).Continue the process until all zucchini slices are fried.
- Serve immediately with tzatziki, tomato sauce, or roasted feta cheese.
Notes
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition
Calories: 350kcal | Carbohydrates: 76g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1794mg | Potassium: 552mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 4mg