Recipe

Fried Zucchini Strings

by Renee on July 17, 2009 in Appetizers

5.00 Mitt(s) 3 Rating(s)

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Recipe Description

Why wait for the county fair when you can make these low carb treats at home?

Preparation Instructions

Using a julienne peeler, cut the zucchini into very thin pasta-like strips. Discard the center core with the seeds. Blot with paper towel to remove as much moisture as possible. Heat 3 inches of oil in a deep fryer to 375. Add the zucchini strands without over filling the pan. Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel. Sprinkle with sea salt and serve at once.

Ingredients

1 whole Zucchini
4 cups Canola Oil For Deep Frying
Sea Salt

11 Comments | Be the first to comment!

Comments

Ree on 7.19.2009

I made these tonight, Renee—I loved them! I’ve had them before with a flour coating, but I actually like these better. Lighter, and you can taste the zuke!

betsbake on 7.20.2009

Looks SO yummy!! My Husband is totally anti-zucchini, but I bet I could get him to try these.
Thanks for sharing!

micheleblue on 7.21.2009

we just made these! it probably will sound strange, but i put them on top of my salad and it was so yummy!

quickdinners on 7.22.2009

Hey Renee
Just saw that you are a low carb cooker! Me too! I started in Feb. and have lost 50 pounds. And I have a ton of zucchini in my garden. I’m going to make these tonight!

Becky on 8.10.2009

These were totally awesome! Really loved them as did the family!

2hdesign on 8.10.2009

I didn’t care for these much. The problem is they tasted like the oil they fried in. They were too greasy.

But I love the idea.

So I will probably try again with small chunks of zucchini, as oppopsed to skinny strings (which is the way I made them).

quickdinners on 8.18.2009

I made them and loved them! They were so fine and dainty, and SWEET. It really brings out the sweetness of the zucchini. Very much like onion straws.

Thanks Renee – great for me (low carb) and my hubby (non-low carb)!

Sandy on 9.9.2009

This is one way I can get my entire family to eat zucchini! We love these here at our house! YUM!

cfroggie on 9.25.2009

These are sooo yummy addictive. I made a few batches that were too oily and it was because the oil wasn’t hot enough and I soaked it too long. I think the trick is getting it so hot they crisp on contact practically.

lanoa on 6.27.2010

Everyone in the family LOVED these! They shrink a lot so we got more of a taste of the strings. I can’t wait until the zucchini in our garden grows so we can make some more!

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