Recipe: Fried zucchini
Fried zucchini. (Lori Shepler / Los Angeles Times / January 21, 2003)
Servings: 4 to 6 (makes about 36 rounds)
Note: Aleppo pepper is available at Surfas in Culver City and at All Spice at Farmers Market in Los Angeles.
Peanut or canola oil for deep frying, plus 1/4 cup
1 1/4 cups flour, divided
1 large egg, beaten
1/4 cup whole milk
1 tablespoon coarse sea salt
1 teaspoon Aleppo pepper
1/4 cup club soda
3 medium-thick zucchini, trimmed and sliced 1/2 -inch thick
Lime or lemon wedges
1. Pour the oil to a depth of 3 inches into a deep, heavy skillet and heat to 365 degrees.
2. Combine three-fourths cup flour, the egg, milk, one-fourth cup oil, the salt and pepper into a bowl and whisk until lump-free. Add the club soda and mix the batter well.
3. Place the remaining one-half cup flour on a plate. Dredge the zucchini slices lightly in the flour, dusting off excess, and then in the batter (letting the excess drip off).
4. Fry until crisp and golden brown on both sides, turning once, about 1 1/2 minutes. Drain on paper towels and serve hot with lime or lemon to squeeze over.
Each serving: 327 calories; 5 grams protein; 24 grams carbohydrates; 2 grams fiber; 24 grams fat; 4 grams saturated fat; 37 mg. cholesterol; 1,172 mg. sodium.