Zucchini Shoestring And Ribbon Fries Recipes

HOMEMADE FRIED ZUCCHINI

Steps:

• Trim and discard the ends of the zucchini. Using a sharp knife, carefully slice the zucchini lengthwise into ¼-inch slices. Cut each slice lengthwise into ¼-inch shoestring fries (discard any inner pieces that are very seedy, as they won't fry as well, save for soup or other purposes). Alternatively, you could julienne the zucchini with a mandolin.
• Heat oil in a large, heavy-bottomed pot to 365°F (185°C). The oil should fill the pot halfway or more.
• Place the milk in a medium bowl. Set the flour on a large sheet of wax paper or plate. Line a half sheet pan with paper towels and set close to the frying area.
• Gently dip a small handful of zucchini matchsticks into the milk. Toss the pieces in the flour until lightly coated. Drop the pieces gently into the frying oil, and using a spider or slotted spoon, gently stir and flip so they brown evenly. It will take roughly 2 to 3 minutes per batch. Avoid over-crowding the pot, you'll want to try in batches. Fry the zucchini for roughly 2-3 minutes per batch. Lift and transfer the zucchini fries to the paper towel lined baking sheet. Season immediately with salt and pepper.
• Serve the hot zucchini fries with lemon wedges for squeezing.

ZUCCHINI SHOESTRING AND RIBBON FRIES

Steps:

• Cut the zucchini into fries and or ribbons.
• Heat the oil in large pot so that its at least 1/4 full and bring it to 190 C.
• Gently dredge the zucchini in the milk and then toss them around the seasoned flour until well coated.
• Drop them in the hot oil in batches and fry for around 3 minutes and until they turn a golden brown.
• Lift out with a slotted spoon or mesh strainer and drain on kitchen paper and serve.

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
• Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
• Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

SHOESTRING ZUCCHINI FRIES

Steps:

• Halve zucchini crosswise, then cut each half lengthwise into 1/8-inch-wide slices and cut slices lengthwise into 1/8-inch-thick strips. Toss with salt in a large medium-mesh sieve set over a bowl and drain 30 minutes. Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
• Cook garlic in oil in a 7- to 8-inch heavy skillet over moderately high heat, turning occasionally, until golden, 1 to 2 minutes. Discard garlic.
• While garlic is cooking, toss zucchini with flour in a small bowl, then add to oil and fry, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes. Transfer zucchini to paper towels to drain. Serve immediately.