INGREDIENTS
8 oz zucchinis trimmed (2 zucchini)
1/3 cup all-purpose flour
1/2 teaspoon salt
vegetable oil for deep-fying
Batter :
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cups water
At Milos, the elegant Hilton Hotel restaurant opened just before the 2004 Olympics in Athens, Montreal-based restaurateur and owner Costas Spiliadis cannot take these thins off the menu. To be enjoyed to their fullest, it unfortunately requires that someone fries while everyone else munches. I recommend you take turns at the stove.
Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Add water; whisk until smooth. Cover and let stand for 1 hour at room temperature. Rewhisk to use.
Using mandoline or sharp knife, diagonally slice zucchini as thinly as possible.
In shallow bowl, whisk flour with salt. In large saucepan or deep-fryer, heat vegetable oil to 350°F (180°C).
One at a time and using tongs, dip zucchini slices first into flour mixture then into batter, letting excess drip off. Deep-fry, about 6 at a time and removing any fried batter between batches, until crisp and light golden, about 1-1/2 minutes. Drain on paper towel–lined baking sheet.
Per piece: about
Sodium22 mgProteintraceCalories10.0Total fat1 gCholesterol0 mgSaturated fat0 gTotal carbohydrate1 g
%RDI
Iron1.0Folate1.0