Deep-fried Zucchini

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Antipasto/Mezze, Hot Appetizer, Side Dish

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by:

Crisp and delicious, you could make a double batch of these fritters for a party platter.Good with a little dish of your favorite dipping sauce. These fritters are delicious as an appetizer and also make a good accompaniment to grilled or fried fish or chicken.

Yield: Makes 4 servings

INGREDIENTS

1 envelope (¼ oz/7g) active dry yeast
1 cup warm water (about 110°F/38°C)
1/3 cup plus 1 tbsp all purpose flour
Vegetable oil, for deep-frying
Salt and freshly ground black pepper
2 medium zucchini, cut diagonally into ¼ in (5mm) slices

Directions

1. Stir the yeast into the warm water in a small bowl and set aside for 10 minutes, or until foamy.

2. Put the flour in a large bowl and make a well in the center. Pour the dissolved yeast into the well and gradually incorporate the flour. Cover with a kitchen towel and let stand at room temperature about 1 hour, until foamy.

3. Pour enough oil into a large frying pan to come about one-third up the sides. Heat over high heat until the oil is 350°F (180°C) on a deep-frying thermometer. Stir down the batter, and season with salt and pepper. Working in batches, dip the zucchini slices in the batter and fry them for 5 minutes on each side, or until golden.

4. Drain the fried zucchini slices on paper towels and sprinkle with salt. Serve immediately.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and 1 cup added oil for frying.

Calories 4468kcal (223%)

Calcium 195mg (20%)

Vitamin C 17mg (28%)

Vitamin A 10mcg RAE (0%)

Potassium 1545mg

Magnesium 279mg

Protein 125g

Sugar 5g