French in a Flash: "Summer" Lobster Sandwiches with Zucchini Frites and Heirloom Tomato Salad (Part II)

RECIPE: Zucchini Frites with Basil Fleur de Sel
Zucchini Frites

Zucchini Frites, with Basil Fleur de Sel

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Zucchini Frites with Basil Fleur de Sel
Zucchini FritesIngredients
  • Vegetable oil for frying
  • 2 small zucchini, cut into French fries
  • 2 tablespoons flour
  • 4 basil leaves, sliced into a fine chiffonade
  • 3/4 teaspoon fleur de sel

Procedure

Fill a cast iron skillet halfway up with vegetable oil, and heat it to 350°F.

While the oil is heating, toss the zucchini sticks with the flour in a large baggie.

Fry the zucchini in batches, shaking off any excess flour before slipping them into the oil. They should take about 2 to 4 minutes to become crunchy and golden on the outside, and soft within. If you are making zucchini chips, the cooking time will be lower. Just remove them when they are golden. Drain the fries or the chips on paper towel.

While the zucchini is frying, combine the basil leaves and fleur de sel. Sprinkle it over the zucchini while it is still hot.

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Categories: Eat, French in a Flash, Recipes, Series, Sides, Vegetables, Vegetarian

2 Responses to French in a Flash: "Summer" Lobster Sandwiches with Zucchini Frites and Heirloom Tomato Salad (Part II)

  1. Rebecca says:

    Just made these–very tasty! They looked like yours and certainly sizzled like the dickens (so I think my oil was amply hot–I lost my candy thermometer in my recent move) but they were not quite crunchy enough, even when eaten promptly–any pointers??

  2. Kerry says:

    Frankly, zucchini fries only get to the top echalon of crunch if they are breaded or battered. If you want to go that route, put some all purpose flour in a bowl and add sparkling water until it is just runny enough to coat the zucchini easily. The fry in the same way. I hope that will work for you!

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