* Exported from MasterCook *
Zucchini Chips
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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For deep frying: -- 3 - 4 cups vegetable oil
1 cup all-purpose flour
1 large zucchini -- or 2 medium
salt
Special equipment: -- a deep-fry thermometer; a mandoline or other adjustable-blade vegetable slicer; 2 sieves
Fill a 1- to 12-inch deep heavy skillet, preferably cast-iron, half-way with oil and heat over moderate heat until oil registers 360F on thermometer.
Meanwhile, put flour in a shallow bowl. Fill another bowl halfway with cold water. Cut zucchini into almost paper-thin rounds with mandoline and separate slices.
Put 12 zucchini slices in one sieve and dip into water, shaking off excess, then transfer dampened slices to flour and dredge. Gently shake in second sieve to remove excess flour. Fry coated slices in oil, turning and separating them with a wire-mesh skimmer or slotted spoon, until golden brown, 1 to 2 minutes. Transfer chips to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in same manner. Serve warm.
The chips can be made up to 2 hours ahead and kept at room temperature. Reheat in a 350F oven for 8 to 10 minutes.
Makes 8 to 10 servings.
AuthorNote: These chips are incredibly light and delicate. Their snap is the result of slicing the zucchini almost paper-thin (quick work on an adjustable-blade slicer), then shaking off all the excess flour before frying.
Source:
"Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 54 Calories; trace Fat (2.8% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0
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