Zucchini chips
To cook zucchini in the “Chips” style, you need to do one important manipulation. It is simple and useful, but few people know this “secret”.
The point is that you need to get as much juice out of the zucchini as possible. Then it will become elastic and acquire new culinary qualities. After the frying pan it will crisp up no worse than chips.
So, take a small zucchini, peel it, cut it into thin slices (5-7 mm).
Sprinkle each slice with salt on one side and stack it in a tight line like a deck of cards. Place in a deep bowl and wait 15-20 minutes for the juice to come out. This is the main quirk of our recipe.
Pour the juice away, and then do everything as usual: roll the zucchini circles in flour and fry in well-heated oil.
The chips are ready.
The point is that you need to get as much juice out of the zucchini as possible. Then it will become elastic and acquire new culinary qualities. After the frying pan it will crisp up no worse than chips.
So, take a small zucchini, peel it, cut it into thin slices (5-7 mm).
Sprinkle each slice with salt on one side and stack it in a tight line like a deck of cards. Place in a deep bowl and wait 15-20 minutes for the juice to come out. This is the main quirk of our recipe.
Pour the juice away, and then do everything as usual: roll the zucchini circles in flour and fry in well-heated oil.
The chips are ready.
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