Fried Shoestring Zucchini – a delicious recipe with zucchini, canola oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a saucepan of canola oil (about 2-3 inches deep) over medium high heat. You know it's ready (about 350 degrees) when you dangle in a zucchini strip and it sizzles. Don't put the zucchini into cold or cool oil or it will just absorb all of the oil. When the oil is hot, carefully add a good handful of the shredded zucchini to the oil - it will bubble fiercely because of the water in the zucchini, so just let it go awhile.
2
When the water has started cooking out (which takes a surprising amount of time, like 5 minutes or more), the bubbles will die down a bit and you will see the zucchini start to turn brown. Keep cooking it until it's mostly browned, but not burning. Remove with a spider or slotted spoon and drain on paper towels while you cook the next batch. Make sure to salt the fried shoestring zucchini while it's still hot - and since salty foods are a perfect pairing with Champagne, why not enjoy this as an appetizer with a glass of bubbly the next time you have friends over?
1595
kcal
Calories
180
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 zucchini large, 3 cups canola oil, salt.
Yes, Fried Shoestring Zucchini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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