I don’t even like calling these crispy zucchini fries, they’re more like those onion straw/strings whatever you call them. They are impossible crispy, thin, and melt in your mouth. They are so simple too!! Its a super easy flour dredge and a quick fry. Just make sure to discard the seedy center slices; they will get way to soggy and defeat the whole purpose of the crispy zucchini fries and all their glory. I also make a nice balsamic glaze to drizzle over the top. It’s like heaven, seriously. Here they are sans glaze.
I’ve always wanted to try making these. We eat a version of them at our family’s favorite Italian restaurant, Casa Rustica (on Long Island, where Steve is from!). They use an amazing balsamic glaze, and they all come out piping hot, crispy, and so delicate.
I also wanted to make them because it’s finally zucchini season! Which means I need to find a thousand different ways to serve the beautiful green squashes.
- 1 1/2 cups of flour
- 1 cup of milk
- salt and pepper
- 4 large zucchinis
- 1 quart of light oil (avocado, grapeseed, canola)
- 1/4 cup of sugar
- 1/2 cup balsamic vinegar
- Heat the sugar and balsamic vinegar in a small saucepan on low heat, until it is thickened and the liquid is reduced.
- Slice the zucchini into small thin strips, discarding the inner most, seedy strips (these will be too soggy to fry)
- Combine the flour with some salt and pepper (about a teaspoon of each)
- Combine the milk with some salt and pepper as well.
- Heat the oil in a heavy-bottomed pan on medium high heat (about 375 F)
- In batches, dip the zucchini strips in the milk and then in the flour mixture.
- Fry until golden brown, remove and then place on a paper towel lined plate.
- Keep warm in the oven (200 F). Repeat with remaining zucchini strips.
- Drizzle the finished zucchini strips with the glaze and serve immediately.
I'm a country girl at heart. I tried living in the city and it just didn't work. Welcome to my ramblings as a teacher and wife. 
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