Recipe: Fried zucchini - Los Angeles Times
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Recipe: Fried zucchini

Fried zucchini.
(Lori Shepler / Los Angeles Times)
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Total time: 30 minutes

Servings: 4 to 6 (makes about 36 rounds)

Note: Aleppo pepper is available at Surfas in Culver City and at All Spice at Farmers Market in Los Angeles.

Peanut or canola oil for deep frying, plus 1/4 cup

1 1/4 cups flour, divided

1 large egg, beaten

1/4 cup whole milk

1 tablespoon coarse sea salt

1 teaspoon Aleppo pepper

1/4 cup club soda

3 medium-thick zucchini, trimmed and sliced 1/2 -inch thick

Lime or lemon wedges

1. Pour the oil to a depth of 3 inches into a deep, heavy skillet and heat to 365 degrees.

2. Combine three-fourths cup flour, the egg, milk, one-fourth cup oil, the salt and pepper into a bowl and whisk until lump-free. Add the club soda and mix the batter well.

3. Place the remaining one-half cup flour on a plate. Dredge the zucchini slices lightly in the flour, dusting off excess, and then in the batter (letting the excess drip off).

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4. Fry until crisp and golden brown on both sides, turning once, about 1 1/2 minutes. Drain on paper towels and serve hot with lime or lemon to squeeze over.

Each serving: 327 calories; 5 grams protein; 24 grams carbohydrates; 2 grams fiber; 24 grams fat; 4 grams saturated fat; 37 mg. cholesterol; 1,172 mg. sodium.

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