Recipe: zucchini fries

Last updated 05:00 12/02/2014
zucchini chips

CRUNCH TIME: Marija Vidovich's zucchini chips.

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

Related Links

Recipe: Black bean chilli with corn fritters Recipe: Thai beef salad Recipe: Easy chickpea curry

Relevant offers

Stuff Nation

Top five reader comments of the day Is Auckland's franchise singing the Blues? An idea to 'change our society for good' You don't have to live like a student to save This is how we can make our roads safer Are your pets bessie mates? Preparation over skill gives ABs the edge Giving an animal in need new life From hand to mouth to homeowner Imagining the tension filling the night sky


Main ingredient Vegetables
Type of dish Snacks
Course Snacks
Cooking time <30 min
Serves/makes 2
Special options Kid-friendly

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.

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.

View all contributions
Ad Feedback


Special offers
Opinion poll

Which reader's plan would you support?

Arturo Pelayo - Community uses for vacant lots

Nick Teulon - Incentives to swap cars for bikes

Bruce Roberts - Educational support for Pasifika children

Vote Result

Related story: (See story)

Featured Promotions

Sponsored Content