Fried Zucchini
Crispy, golden zucchini slices with a spicy kick! Perfect as a snack or appetizer, served with marinara sauce for dipping.
Equipment
- Resealable plastic bag
- Large frying pan or cast-iron skillet
- Kitchen towels or paper towels
Ingrediënten
- 2 or 3 zucchini
- 1 cup 125 g all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon parsley flakes
- Salt and pepper to taste
- Vegetable oil for frying
Instructies
- Slice the zucchini into thin disks.
- In a resealable plastic bag, combine the flour, paprika, cayenne, parsley, salt, and pepper.
- Shake to mix evenly.
- In a large frying pan or cast-iron skillet, heat the vegetable oil to a depth of about ¼ inch (6 mm) over high heat.
- The temperature should be 350° to 375°F (180° to 190°C).
- Test by dropping in a bit of flour—if it sizzles, the oil is ready.
- Add about 10 zucchini slices at a time to the bag with the flour mixture.
- Shake to coat thoroughly.
- Place the coated zucchini slices into the hot oil, making sure not to overcrowd the pan.
- Fry for 1 to 2 minutes per side until lightly golden.
- Remove the zucchini slices and place them on a plate lined with kitchen or paper towels to drain excess oil.
- Add the slices back into the flour mixture for a second coating.
- Heat a little more oil in the pan, ensuring it reaches the correct temperature.
- Fry the zucchini slices a second time, cooking until they achieve a golden brown color on both sides.
- Drain again on the lined plate.
- Repeat with the remaining zucchini slices.
- Serve hot with marinara sauce for dipping.
Notes / Tips / Wine Advice:
Serving Tip:
Serve alongside marinara sauce or garlic aioli for a flavorful dip.
Wine Advice:
Pair with a dry Rosé or a crisp Sauvignon Blanc for a refreshing complement.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 10 g | Fiber: 2 g | Sugar: 3 g | Salt: 0.5 g
