 |
Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 2 |
|
We are getting ready to have TONS of zucchini soon, so was looking up recipes. Found this on The Pioneer Woman Cooks site and it looks SO tasty! I have not yet tried these. Someone on that site suggested giving them a light flour coating before frying, but I will try them without first. Let me know if anyone tries this before I get to it! Ingredients:
1 medium zucchini |
4 cups canola oil (for deep frying) |
sea salt |
Directions:
1. Using a julienne peeler or mandoline, cut the zucchini into VERY thin pasta-like strips.
2. Discard the center core with the seeds.
3. Blot with paper towel to remove as much moisture as possible.
4. Heat 3 inches of oil in a deep fryer to 375.
5. Add the zucchini strands without over filling the pan.
6. Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel.
7. Sprinkle with sea salt and serve at once.
|
|