Author Notes
The first two or three zucchini from our garden each year are reserved for fried zucchini - ALWAYS. Last year we moved the zucchini to another spot in the garden and because of our dreadful mistake we only produced three zucchini. This year the patch went back to its rightful place and so far we've harvested six or seven with many more to come. I love tempura fried anything and so that's how we fry them and this year are serving them with a tomato-basil dipping sauce. —inpatskitchen
Ingredients
- For the tomato-basil dipping sauce
-
3/4 cup
mayo
-
1
medium tomato, seeded and chopped
-
1
clove garlic
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8
large basil leaves, torn
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Salt and pepper to taste
- For the zucchini chips
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3
smallish zucchini about 6 to 7 inches long, sliced on the diagonal into ovals just under 1/2 inch thick
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1 cup
fine white rice flour
-
1/2 cup
all purpose flour
-
1 teaspoon
salt
-
1
egg
-
8 to 10 ounces
club soda
-
Enough vegetable or peanut oil for pan frying (about an inch up the side of a frying pan).
-
Grated parmesan cheese
-
The tomato-basil dipping sauce
Directions
- For the tomato-basil dipping sauce
-
Place all ingredients except the salt and pepper in a mini food processor or blender and process until smooth. Season with salt and pepper and refrigerate to let the flavors blend.
- For the zucchini chips
-
Whisk the two flours and salt together in a mixing bowl. In a small bowl whisk the egg with about 4 ounces of the club soda. Slowly add and whisk the egg mixture into the flour mixture.
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Add and whisk additional club soda into the batter until you form one that is a bit thin (use your judgement).
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Heat the oil in a large skillet until a drop of the batter rises quickly to the top of the pan. Coat the zucchini chips with the batter and fry on each side until very lightly golden. You'll probably have to do this in batches.
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Place the fried pieces in a single layer on a baking sheet and hold in a 300F oven while frying the rest.
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Sprinkle the chips with a little grated parmesan and serve hot with the dipping sauce.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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