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Zucchini Fries

Zucchini Fries

It was bound to happen, the zucchini would come. And come and come and come. In the northeast they are still somewhat of a manageable size, but here in California where I am visiting my mom: Holy cow. The zucchinis are huge. Her garden is swamped with baseball bat-sized yellow and green squash that are nearly terrifying in the visions of zucchini-only meals-for-months that their sheer size seem to suggest. Would we be able to eat anything else on our visit?

Fortunately my sister came armed with strong ammo: An idea for shoestring zucchini fries. We made mincemeat of the mammoth dirigibles, and they were so delicious. Rosemary-tinged and crispy, with the sweet moist squash flavor bursting through in the middle of each bite. It actually made me wish we hadn’t used them all up. Not to worry. As I looked over at the garden, there were more growing right before my very eyes.

Zucchini Shoestrings
We used both yellow and green zucchini, that worked nicely. We didn’t make any sauce for these, they were so lovely on their own, but a dipping sauce would be fun too. Next time (tonight?) I’d like to try maybe Alice Waters’ Aioli or maybe skip the rosemary and shower them with cilantro and an Asian dipping sauce.

1 very large zucchini
1 teaspoon salt
Several sprigs of rosemary
1/2 cup olive oil
2 tablespoons all-purpose flour

1. Cut the squash lengthwise into halves, and then cut into 1/4 inch slices, then cut those into 1/8.

2. Sprinkle and toss with salt in a colander and set in the sink to drain for 30 minutes. After draining, squeeze out as much water as you can with your hands.

3. Heat oil in a skillet–you want the oil very hot, but not smoking.

4. Toss zucchini with flour in a bowl, then add it to the oil in batches. Cook for about 5 minutes until zucchini is just golden, then toss in a few leaves of rosemary. Cook for another minute until zucchini is golden.

5. Drain zucchini on paper towel and serve immediately.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

72 comments

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3:42AM PDT on May 13, 2013

Thank you :)

12:39AM PDT on May 13, 2013

thanks for sharing

3:42AM PDT on Mar 17, 2013

Sounds good and I never would have thought of using them as chips.

4:04AM PDT on Mar 15, 2013

Love zucchini,I'll try this delicious recipe

8:12AM PDT on Aug 19, 2012

Will try...:) Thank you for sharing!

8:24AM PDT on Jul 31, 2012

Fabulous, a favourite veggie, so very versatile! So many ways to prepare this vegetable as well.

3:11PM PDT on Jul 17, 2012

Sounds yummy...thank you for the recipe!

4:15AM PDT on Jul 17, 2012

Thanks for the recipe.

4:13AM PDT on Jul 17, 2012

will try

3:17AM PDT on Jul 17, 2012

Thanks,

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