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Crispy Zucchini Fritti
These crispy zucchini fritti are a fantastic alternative to traditional potato chips. Salting the courgette slices before frying draws out excess moisture, resulting in a restaurant-quality crunch. A simple dusting of seasoned flour creates a light, golden crust that pairs perfectly with a bright lemon mayonnaise dip. Serve them hot as a savory snack or an elegant side dish for your next dinner party.
Ingredients
- 1 courgette, sliced into thin French fries
- 4 tbsp plain flour
- Pinch of paprika
Instructions
- 1Set aside a squeeze of lemon juice and two tablespoons of mayonnaise for the dip, and pour enough oil into your cooking vessel for deep-frying.
- 2Toss the sliced courgette with salt in a colander and let it sit for 20 minutes to draw out the water.
- 3Rinse the salted slices briefly under cold water, then dry them thoroughly with paper towels.
- 4Warm the frying oil to 180°C in a deep-fat fryer or a high-sided pan over medium heat. Test the temperature by dropping in a single piece of courgette to ensure it sizzles immediately.
- 5Mix the plain flour in a bowl with a pinch of salt and the paprika.
- 6Coat the dried courgette pieces evenly in the seasoned flour. Carefully lower them into the hot oil and fry for a few minutes until they develop a light golden color.
- 7Fry the pieces in small batches to maintain a crispy crust. Move the finished fritti to a paper towel-lined plate to drain while you cook the rest.
- 8Whisk the lemon juice into the mayonnaise in a small bowl and serve it immediately as a dip for the hot fritti.