Zucchini shoestring and ribbon fries
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Zucchini shoestring and ribbon fries
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A recipe for classic Italian zucchini shoestring and ribbon fries
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Ingredients
- 6 large zucchini or 8-10 medium
- 750 ml - 1 litre vegetable oil
- 400 ml cold milk
- 400 g flour - seasoned with salt and pepper
- salt
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Instructions
- Cut the zucchini into fries and or ribbons.
- Heat the oil in large pot so that its at least 1/4 full and bring it to 190 C.
- Gently dredge the zucchini in the milk and then toss them around the seasoned flour until well coated.
- Drop them in the hot oil in batches and fry for around 3 minutes and until they turn a golden brown.
- Lift out with a slotted spoon or mesh strainer and drain on kitchen paper and serve.
Notes
- These are best eaten straight after they are made and will not keep well.
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