Fried Zucchini With Parmigiano-Reggiano And Lemon From 'Franny'S'

1. 1

   Slice each zucchini lengthwise into quarters; if necessary, slice each quarter in half again to make 3/4-inch-thick sticks. Cut out the seeds. Place the zucchini in a colander set over a bowl and toss with the salt. Let stand for 30 minutes.

2. 2

   In a medium bowl, whisk together the cornstarch and flour, then whisk in the club soda.

3. 3

   Pat the zucchini very dry with paper towels.

4. 4

   In a deep fryer or heavy pot, heat at least 2 inches of oil to 375u00b0F. Working in batches, dip several zucchini sticks at a time into the batter, lower carefully into the oil, and fry until light golden, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain, then season with salt and lots of pepper. Serve the zucchini with lemon wedges and shaved cheese.

5. 5

   Presalting the zucchini is very important. Letting the watery flesh of the vegetable absorb the salt for 30 minutes ensures a well-seasoned, flavorful result. And don't skimp on the black pepper-this dish needs that aggressive bite.

* Per serving · 4 servings · Values may vary.

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