Zucchini chips

Zucchini chips

By
From
Modern Italian Food
Photographer
Earl Carter

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Hardly a recipe; more of an idea. Slice zucchini into rounds about 3–4 mm thick, roll them in flour and deep-fry in very hot oil. And there you have it: zucchini chips.
  2. When I was little couldn’t get enough of them. All kids like salty fried food, but as an adult I find them very pleasant with a glass of white wine or served with fish fillets instead of potato chips.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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