Ingredients

The following ingredients have 4 Servings
  • 3-4 small to medium zucchini
  • vegetable oil (for frying (roughly 5-6 cups))
  • 1 cup (240 mL) whole or low-fat milk
  • 1 cup (120 g) unbleached all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • lemon wedges (for serving)

Instruction

  • Trim and discard the ends of the zucchini. Using a sharp knife, carefully slice the zucchini lengthwise into ¼-inch slices. Cut each slice lengthwise into ¼-inch shoestring fries (discard any inner pieces that are very seedy, as they won’t fry as well, save for soup or other purposes). Alternatively, you could julienne the zucchini with a mandolin.
  • Heat oil in a large, heavy-bottomed pot to 365°F (185°C). The oil should fill the pot halfway or more.
  • Place the milk in a medium bowl. Set the flour on a large sheet of wax paper or plate. Line a half sheet pan with paper towels and set close to the frying area.
  • Gently dip a small handful of zucchini matchsticks into the milk. Toss the pieces in the flour until lightly coated. Drop the pieces gently into the frying oil, and using a spider or slotted spoon, gently stir and flip so they brown evenly. It will take roughly 2 to 3 minutes per batch. Avoid over-crowding the pot, you'll want to try in batches. Fry the zucchini for roughly 2-3 minutes per batch. Lift and transfer the zucchini fries to the paper towel lined baking sheet. Season immediately with salt and pepper.
  • Serve the hot zucchini fries with lemon wedges for squeezing.