Sharon Halper's Fried Zucchini
Published October 17, 1998
- Total Time
- About 2 hours 30 minutes
- Rating
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Ingredients
1 ¾ cups all-purpose flour
¾ teaspoon salt
3 tablespoons olive oil
2 large eggs, separated
Pinch freshly grated nutmeg
⅓ cup dry white wine
1 cup cold water
Vegetable oil for deep frying
3 medium zucchini, cut into 2-inch sticks
Coarse salt
Lemon wedges for garnish
Nutritional analysis per serving
31 grams carbs; 62 milligrams cholesterol; 466 calories; 24 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 34 grams fat; 2 grams fiber; 550 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift the flour into a large bowl. Add the salt, olive oil, egg yolks, nutmeg, wine and water, one ingredient at a time, stirring well after each addition. Stir until the batter is smooth. Cover and let stand in a cool place for 2 hours.
- Step 2
Fill a heavy pot or deep fryer with 2 inches of vegetable oil. Place over high heat and heat to 360 degrees using a deep-fat thermometer.
- Step 3
While the oil is heating, place the egg whites in a small bowl and beat them until they are stiff but not dry. Fold the whites into the batter.
- Step 4
Working in batches, dip the zucchini sticks into the batter and carefully drop them into the hot oil. Fry the sticks, turning them occasionally, until they are golden, about 2 to 3 minutes. Remove them from the fat and drain on double-layered paper towels. Continue until all the zucchini is fried.
- Step 5
Transfer the zucchini to a serving plate covered with a paper towel and sprinkle them with coarse salt. Garnish with lemon wedges and serve immediately.
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