Zucchini Chips Recipe
Crispy battered zucchini, san marzano tomato sauce
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Ingredients
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Zucchini Chips
San Marzano Tomato Sauce
Method
Zucchini Chips
- 1
Prepare the Zucchini
Wash the zucchini thoroughly and slice them into thin rounds, about 1/8 inch thick. Pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Mix well. Gradually add the ice water to the dry ingredients, whisking until the batter is smooth and free of lumps.
- 3
Heat the Oil
In a deep frying pan or pot, add the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; if it sizzles and rises, it's ready.
- 4
Fry the Zucchini
Dip each zucchini slice into the batter, allowing the excess to drip off, and carefully place them in the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy, flipping halfway through.
- 5
Drain and Serve
Using a slotted spoon, remove the zucchini chips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with San Marzano tomato sauce.
San Marzano Tomato Sauce
- 6
- 7
Add the Tomatoes
Pour in the canned San Marzano tomatoes, breaking them up with a spoon. Stir in the salt, black pepper, and sugar. Allow the sauce to simmer for 15-20 minutes, stirring occasionally.
- 8
Finish with Basil
Once the sauce has thickened slightly, stir in the fresh basil leaves. Cook for an additional 2 minutes, then remove from heat. Serve warm as a dipping sauce for the zucchini chips.