Chef Paula Agganis, Paula’s at Courtland Club, Providence
I love zucchini chips when the abundance of summer squash arrives all at once. Thinly sliced and fried until crisp, they become something closer to a potato chip than a vegetable side dish. I like serving them simply with lemon and herbs, or alongside whipped feta or labneh for dipping.
Zucchini Chips
Ingredients
- 2 medium zucchini
- Kosher salt such as Diamond Crystal
- 1 cup all-purpose or rice flour
- neutral oil for frying
- 1 lemon
- 1 tablespoon dried oregano or tender herbs, finely chopped
Notes
Using a mandoline (ideally), slice the zucchini into very thin rounds. Spread the slices on a tray lined with paper towels and lightly season with salt. Let sit for 10 to 15 minutes to draw out excess moisture.
Pat the zucchini thoroughly dry. Mix the flour with 1 teaspoon salt. Toss the zucchini slices in the flour mixture until evenly coated, shaking off any excess.
Heat 2 to 3 inches oil to 350°F in a heavy-bottomed pot over high heat. Working in small batches, carefully fry the zucchini slices until lightly golden and crisp, about 2 to 3 minutes. Stir gently as they fry to prevent them from sticking together.
Transfer to a paper-towel-lined tray and immediately season with additional salt. Repeat with the remaining zucchini.
Arrange on a serving platter and finish with a squeeze of lemon and a sprinkle of oregano or fresh herbs. Serve warm alongside whipped feta, labneh, or simply on their own as a snack.
