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Categories: Appetizers, Vegetarian

Fried zucchini

Fried zucchini
Los Angeles Times

The other day I came home from the farmers market with so much zucchini the overflow from my refrigerator filled a big bowl on my counter. Every time I walked by I was torn between admiring the still life -- ... Read more

Total time: 30 minutes | Serves 4 to 6 (makes about 36 rounds)
  • Peanut or canola oil for deep frying, plus 1/4 cup
  • 1 1/4 cups flour, divided
  • 1 large egg, beaten
  • 1/4 cup whole milk
  • 1 tablespoon coarse sea salt
  • 1 teaspoon Aleppo pepper
  • 1/4 cup club soda
  • 3 medium-thick zucchini, trimmed and sliced 1/2 -inch thick
  • Lime or lemon wedges

Step 1Pour the oil to a depth of 3 inches into a deep, heavy skillet and heat to 365 degrees.

Step 2Combine three-fourths cup flour, the egg, milk, one-fourth cup oil, the salt and pepper into a bowl and whisk until lump-free. Add the club soda and mix the batter well.

Step 3Place the remaining one-half cup flour on a plate. Dredge the zucchini slices lightly in the flour, dusting off excess, and then in the batter (letting the excess drip off).

Step 4Fry until crisp and golden brown on both sides, turning once, about 1 1/2 minutes. Drain on paper towels and serve hot with lime or lemon to squeeze over.

Each serving:
327 calories; 5 grams protein; 24 grams carbohydrates; 2 grams fiber; 24 grams fat; 4 grams saturated fat; 37 mg. cholesterol; 1,172 mg. sodium.
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