The Pioneer Woman's Crispy Zucchini Fries
Anyone who has ever grown zucchini can tell you how prolific a single plant can be. Instead of fighting the madness, I try to come up with new ideas for my enormous crop. I love to brush long slices of zucchini with olive oil, grill them, then pile them on top of pizza. I make zucchini muffins -- and if I'm feeling decadent, I add cream-cheese frosting. But one of the best things I've tried in recent years is these crispy zucchini fries, which make a scrumptious after-school snack.
- Run a zucchini lengthwise over a fine julienne slicer, discarding the seedy center.
- Blot the thin strips lightly between paper towels to remove excess moisture.
- Working in batches, drop zucchini into a pot of canola oil heated to 375 degrees Fahrenheit; deep-fry for 30 seconds or less.
- Remove with a slotted spoon, drain on a paper towel, and sprinkle with kosher salt.