Fried Shoestring Zucchini
By: Michele Morris
Published: Sunday, January 3, 2010 - 5:31pm

Ingredients




1 large zucchini
3 cups canola oil
salt

Preparation

1 Start by shredding zucchini on the fine setting of a mandoline. 2 Heat canola oil in a saucepan over medium high heat to 350 degrees. (You know it’s ready (about 350 degrees) when you dangle in a zucchini strip and it sizzles.) 3 When the oil is hot, carefully add a good handful of the shredded zucchini to the oil – it will bubble fiercely because of the water in the zucchini, so just let it go awhile. 4 When the water has started cooking out (5 minutes or more), the bubbles will die down a bit and you will see the zucchini start to turn brown. Keep cooking it until it’s mostly browned, but not burning. 5 Remove with a spider or slotted spoon and drain on paper towels while you cook the next batch. 6 Make sure to salt the fried shoestring zucchini while it’s still hot.

About


This will be my final post of recipes from last month’s Foodbuzz 24, 24, 24 event. You can find my tabbouleh recipe already on this blog, so I won’t include it here, but instead, will go right to my favorite dish from the event, fried shoestring zucchini.  Maybe I was just depressed, or maybe just craving fried food, but this stuff was delicious and addictive. I actually ate it for breakfast the morning I shot this photo! 
Start by shredding zucchini on the fine setting of a mandoline. I have not tried making this using a grater, but I’m thinking if you don’t have a mandoline you could use a grater box, just making sure to grate the zucchini lengthwise so you get long ribbons.
 Heat a saucepan of canola oil (about 2-3 inches deep) over medium high heat. You know it’s ready (about 350 degrees) when you dangle in a zucchini strip and it sizzles. Don’t put the zucchini into cold or cool oil or it will just absorb all of the oil. When the oil is hot, carefully add a good handful of the shredded zucchini to the oil – it will bubble fiercely because of the water in the zucchini, so just let it go awhile.
 When the water has started cooking out (which takes a surprising amount of time, like 5 minutes or more), the bubbles will die down a bit and you will see the zucchini start to turn brown. Keep cooking it until it’s mostly browned, but not burning. Remove with a spider or slotted spoon and drain on paper towels while you cook the next batch. Make sure to salt the fried shoestring zucchini while it’s still hot – and since salty foods are a perfect pairing with Champagne, why not enjoy this as an appetizer with a glass of bubbly the next time you have friends over?

Comments:
Mary Farkas

Better than the sodium in table salt, I like chili powder mixed with lemon or lime (even better) zest on my zucchini fries.