5 Ingredients or Fewer

Zucchini Slivers

June 28, 2010
0 Ratings
  • Serves 4 (as an accompaniment to meat or fish)
Author Notes

I have yet to meet a single person that can resist these fried gems. Slivered zucchini is dredged in flour and then fried. A generous sprinkling of sea salt as soon as the slivers are out of the hot oil is the perfect final touch. You can serve these as an accompaniment to meat or fish, you can serve it as a garnish, and you can even make it as finger food for a party. It's a great way to use all that zucchini from the garden and it works well with green or yellow zucchini. —CreamPuff

What You'll Need
  • 2 zucchini, medium-sized
  • 1 cup unbleached all purpose flour
  • corn oil or canola oil, for frying
  • sea salt, to taste
  1. Cut the ends off the zucchini and discard. Slice the zucchini into the finest slivers you can by first cutting the zucchini into long, thin slices and then cutting the slices into long, thin slivers. Set aside.
  2. In a large frying pan, pour in enough oil to come about an inch up the side of the pan. Heat the oil over medium-high heat.
  3. While the oil is heating, place the flour in a large bowl and in several batches, dredge the zucchini slivers in the oil. Once dredged, shake off the excess flour and place the slivers in a plate.
  4. Once the oil is hot, fry the slivers in batches. Do not overcrowd the pan. The slivers will fry for about 4 to 5 minutes, at which time they should be golden. Using tongs, turn the slivers so that they become golden and crunchy on all sides.
  5. Once golden, remove the zucchini slivers to a plate lined with paper towels. Sprinkle with sea salt right away.
  6. Serve the zucchini while hot.

See what other Food52ers are saying.

  • cheese1227
  • mrslarkin
  • Teri
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • CreamPuff

6 Reviews

cheese1227 June 30, 2010
I so often see zucchini recipes where you sprinkle the cut veg with salt and let it sit to draw out some of the water and some of the bitterness. Then you rinse, dry and move on withteh recipe. And i have to admit that I like the finished product. Would that technique work here? I just wonder as sometimes this process makes the veg a little limp and I'm not sure if you need more body still in them when they hit the frying oil.
mrslarkin June 30, 2010
Teri June 28, 2010
This looks like a snack that's impossible to stop eating!
CreamPuff June 29, 2010
Teri, it is! Impossible to stop eating. And you could cook about 30 zucchinis and it still woudln't be enough!
Loves F. June 28, 2010
Yes please! =)
CreamPuff June 29, 2010
As soon as my garden gives me some more zucchini I'll fry up some more! :o)