Fried Zucchini

August 17, 2009 at 10:57 pm | Posted in Vegetables | 4 Comments
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Man slowly backing away from large zucchiniimagesWell it about that time. The time of year when Zucchini start showing up.  They mysteriously appear on your desk at work or on your front step.  They arrive like Secret Santa gifts. And they’re never normal size like the ones commercially grown that you find at the store. These are more the size of small dogs. And being the good stewards of our land, we do our best to use them. We start looking for recipes, zucchini bread, zucchini cake, sauteed zucchini, grilled zucchini, stuffed zucchini. Well here’s a new one for you and it’s quite yummy! Fried Shoestring Zucchini.   I found this on Michele’s blog.

Fried Shoestring Zucchini

Start by shredding zucchini on the fine setting of a mandolin.
Heat a saucepan of canola oil (about 2 inches deep) over medium high heat. You know it’s ready (about 350 degrees) when you dangle in a zucchini strip and it sizzles. Don’t put the zucchini into cold or cool oil or it will just absorb all of the oil. When the oil is hot, carefully add a good handful of the shredded zucchini to the oil – it will bubble fiercely because of the water in the zucchini, so just let it go awhile.
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When the water has started cooking out (which takes a surprising amount of time, like 5 minutes or more), the bubbles will die down a bit and you will see the zucchini start to turn brown. Keep cooking it until it’s mostly browned, but not burning. Remove with a spider or slotted spoon and drain on paper towels while you cook the next batch. Make sure to salt the fried shoestring zucchini while it’s still hot – and since salty foods are a perfect pairing with Champagne, why not enjoy this as an appetizer with a glass of bubbly the next time you have friends over?
Served with lemon shrimp and tomato from the garden

Served with lemon shrimp and tomato from the garden



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  1. I have been wanting to make this! Beautiful!

  2. Lea Ann,

    That sounds and looks great.
    My favorite way to do zucchini for a long time has been a recipe from the Victory Garden cookbook. You grate the zucchini on the largest side of a cheese grater. Put the shreds in a colander and salt. Let sit for 20 minutes. Then sqeeze out as much water as possible with your hands. Heat a large non-stcik pan and add a little oil and butter. Add some grated garlic then the zucchini. Cook until it tender, tossing regularly – I like it when some of it browns a bit. Then ad some fresh basil and toss right before serving. It’s yummy easy and you can use lots of zucchini as it cooks down a lot.

  3. Sounds like a good appetizer too. This stuffed zucchini was really good:

  4. […] Two Years Ago:  Fried Zucchini […]

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