Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
You don't need a deep fryer for these because they are thin.
I just used a small fry pan and I used sunflower oil about half an inch deep.
Temperature not too hot on medium
First slice the zucchini about 1/8 to 1/4 inch thick.
Lay them out on paper towels. Sprinkle with salt. Leave them for about an hour. They will weep out the moisture which you can then blot.
Make up a batter. I made up a beer batter using flour and spices and then adding the beer until you get a creamy texture. You can vary the batter for thin or thick. I like it thin because it makes a crispier chip.
Put them in the hot oil a few at a time and let them brown up for your own taste.
Then with a slotted spoon transfer them to a paper towel and let them drain. Paper plates come in handy here.
They are nice and crisp and tasty and I fried up a few onion rings while the oil was still hot.
They are tasty. So what do you serve them with? Well this is more of a side dish so maybe a nice sauce or of course just the way they are with beer.
I just used a small fry pan and I used sunflower oil about half an inch deep.
Temperature not too hot on medium
First slice the zucchini about 1/8 to 1/4 inch thick.
Lay them out on paper towels. Sprinkle with salt. Leave them for about an hour. They will weep out the moisture which you can then blot.
Make up a batter. I made up a beer batter using flour and spices and then adding the beer until you get a creamy texture. You can vary the batter for thin or thick. I like it thin because it makes a crispier chip.
Put them in the hot oil a few at a time and let them brown up for your own taste.
Then with a slotted spoon transfer them to a paper towel and let them drain. Paper plates come in handy here.
They are nice and crisp and tasty and I fried up a few onion rings while the oil was still hot.
They are tasty. So what do you serve them with? Well this is more of a side dish so maybe a nice sauce or of course just the way they are with beer.