-
1
Rinse and dry the zucchini and trim off the stem and blossom ends.
-
2
With a sharp knife, slice the squash lengthwise into strips about 1/8 inch thick, flexible but not paper-thin.
-
3
You should get five or six strips from each small zucchini.
-
4
Dump the flour into a wide bowl or shallow dish.
-
5
In another wide bowl, beat the eggs well with 1/2 teaspoon of the salt and grinds of pepper.
-
6
Set a wide colander on a plate, to drain the battered strips before frying.
-
7
Tumble five or six zucchini strips at a time in the flour, coating them well on both sides.
-
8
Shake off loose flour and slide the strips in the beaten eggs.
-
9
Turn and separate the strips with a fork, so theyre covered with batter; pick them up one at a time and let excess egg drip back into the bowl; then lay them in the colander.
-
10
Dredge and batter all the zucchini strips this way, and let them drain.
-
11
Add the egg drippings collected under the colander to the batter, if you need more.
-
12
Pour canola oil into the skillet to a depth of 1/3 inch, and set it over medium-high heat.
-
13
Cover a baking sheet or large platter with several layers of paper toweling, and place it near the stove.
-
14
When the oil is very hot (not smoking), test it by dropping in a half-strip of battered zucchini.
-
15
It should sizzle actively and begin to crisp around the edges within 1/2 minute, but not smoke or darken.
-
16
When the oil is right, quickly slip several strips into the skillet, using kitchen tongs or a long fork to avoid spatters of hot oil.
-
17
Dont crowd the stripsno more than seven at a time in a 12-inch panso they crisp quickly and wont absorb oil.
-
18
Maintain the heat so the strips are sizzling actively.
-
19
Cook on the first side for 1 1/2 minutes or so, then flip them over.
-
20
They should be nicely colored on the first side; if not, raise the heat slightly.
-
21
Cook the second side for another 1 1/2 minutes, until golden and crisp, then transfer the strips to the paper towels.
-
22
Lay them flat in a single layer, and sprinkle them while hot with pinches of salt.
-
23
Fry all the strips in batches, and salt lightly right after (use 1/4 teaspoon salt for all of them, or more to taste).
-
24
Its best to let them cool uncovered, but if you need the space, lay paper towels over a sheet of strips to drain the next ones to come out of the skillet.
-
25
Let the slices cool for a few minutes.
-
26
Place a fried strip pointing away from you on your worktable, with the wider end (from the blossom end of the zucchini) facing you.
-
27
Place three or four capers on that end, then roll the strip tightly, enclosing the capers in the center.
-
28
Stick a toothpick all the way through the roll-up, so it stays together.
-
29
Roll up all the stripsor as many as you want.
-
30
Just before serving, stand the roll-ups on end and squeeze drops from a half-lemon (through a strainer to catch the seeds) all over the spiral tops.
-
31
Arrange them on a serving platter.
-
32
If you like capers as much as I do, scatter another teaspoon or so of drained capers all over.
