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.

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.