reader report

Recipe: zucchini fries

16:00, Feb 11 2014
zucchini chips
CRUNCH TIME: Marija Vidovich's zucchini chips.

Our late planted zucchini has finally started to produce and my son was proud of himself as he picked the first one.

He's selective when it comes to vegetables and zucchini are usually a no go for him.

What he does love is hot chips. So, I figured I'd marry his like with mine and see what we came up with.

zucchini chips
HOT CHIP: Turn this grated zucchini into a delicious crispy treat.

Unsurprisingly, they tasted delicious.

Zucchini, washed and dried, with top and tails cut off
Plain flour (you could use chickpea flour)
Salt and pepper
Oil (I use olive, but not extra virgin olive) 

1. Grate the zucchini. If necessary, squeeze out excess liquid (and dry on paper towel).
2. Put some flour, with salt and pepper, in a bag (I use a clean old bread bag) and throw in the zucchini - depending on the quantity you have, you'll want to do this in several batches. Shake the bag until the zucchini are covered in flour.
3. Put the zucchini in a sieve and give it a good shake over the sink to rid excess flour - it should be lightly coated rather than caked on. Repeat until you've floured all of the zucchini.
4. Coat the bottom of a fry pan with oil so it is a couple of millimetres high. When hot, sprinkle in the zucchini. Again, you'll need to do this in batches as you don't want it to clump together. Move the chips around, with a slotted spoon, to get an even-ish colour.
5. Remove from pan when golden brown - three/four minutes - and drain on paper towels. Cook the rest of the zucchini, keeping the already cooked batches warm in the oven (uncovered). Serve immediately. You may need extra seasoning- I didn't.