Zucchine a fiammifero
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Zucchine a fiammifero
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Zucchini Matchsticks
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Ingredients
- 4-6 zucchini medium sized, aka courgettes
- flour
- cooking oil for frying
- salt
Instructions
- Trim the ends off each zucchini, then cut them in half crosswise. If your zucchini are not too long, you can also leave them whole. Cut the zucchini lengthwise into thin strips using the julienne blade of a mandoline slicer. Or if using a knife, cut them lengthwise into thin slices, then cut the slices lengthwise into thin strips.
- Place the resulting "matchsticks" into a colander and toss with a good pinch of salt. Let the zucchini rest for an hour or so.
- Just before you're ready to cook, pat the matchsticks dry with a paper towel. Then toss them with flour to coat them lightly, shaking off any excess flour.
- Proceeding handful by handful so as not to crowd the pan, deep fry the matchsticks in abundant oil until they turn golden brown. Transfer each batch to a bowl lined with paper towels to soak up excess oil.
- Once you've fried all the zucchini, toss them with a pinch of salt if they need it. Serve them right away, while they're still hot.
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