New trick:

Shred a pile of zucchini

Let it sit there so the water starts to come out of it

Wring it dry in a kitchen towel

Toss it with flour, lemon pepper and salt

Fry mounds of it in olive oil until crisp on each side (turn once)

Drain on paper towels


Juicy without being slimy. Full of flavor. Salty enough without added salt or sauce or dip or whatever. Crisp edges with little zucchini shreds off the sides all browned and crunchy.


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