June 20, 2016
Zucchini Fries With Sumac Salt
I have the Italians to thank for my love of zucchine fritte. Crispy lengths of battered zucchini always remind me of holidays in beautiful Italy. Nothing could be simpler to make but the level of satisfaction I get from eating them is utterly unrivaled. The truth is I can eat mountains of them because they feel lighter than potatoes, which, of course they are…although perhaps not in the volume I like to consume them.
Yield: Serves 6
- Pour the milk into a shallow bowl, add the zucchini batons and leave to soak for 1 hour.
- Using a mortar and pestle, grind the sumac with the salt until evenly combined. Set aside.
- Heat a large saucepan over high heat, pour in the oil and heat it until ready for frying.
- Put the flour into a large baking sheet with sides that are 2–3 inches tall, then shake gently to evenly coat. Drain the zucchini in a colander and shake off excess moisture. Add them to the flour and dredge them in it, using your hands to coat them lightly without allowing the flour to cake.
- Remove them with a slotted spoon, shaking off any excess flour, transfer to a plate and set aside.
- Line some plates with paper towels. To check that the temperature of the oil is hot enough for frying, add 1 piece of zucchini – if it sizzles a lot immediately, the oil is ready. Cooking in batches (depending on the size of your pan), fry the zucchini until each piece is golden brown and crispy, then remove from the pan using a slotted spoon and drain on the paper towel–lined plates. Serve with a generous seasoning of the prepared sumac salt.