Deep Fried Courgettes (Zucchini)

I have now been blogging for just under a week and it's been a worldwind...no a hurricane...NO....Hurricane Blog!

Between life, work, family and my new passion - blogging about my passion for food has totally consumed me. My friends & family think I'm nuts, taking pictures before anyone eats.

However, while I have the time, I must acknowledge & thank some people who have provided me with valued assistance in my "pupa" stages of blogging.

First, I'd like to thank Katerina of Daily Unadventures in Cooking who, despite my being from Toronto and her being from Vancouver (east-west rivalry), she's been a doll and has tolerated my rudimentary questions.

Second, I'd like to thank Kalyn of Kalyn's Kitchen for her patience in guiding me into the Weekend Herb Blogging and assisting me with some web issues.

Thirdly, I'd like to acknowledge Jenn the Left Over Queen for allowing my blog to be viewed by many more through her brilliant Foodie Blogroll.

All you ladies rock!

Now, on to more food. I'm a big fan of simple foods and I never tire of Kolokithakia Tiganita or Deep Fried Courgettes. The recipe is simple but the execution is what makes the difference between crispy & delicious or soggy & bland.



You need a deep fryer or any other vessel you use to fry, a mandoline to slice your courgettes, all purpose flour, Courgettes, a bowl of ice-cold water, your preferred oil for frying (anything but olive oil) and salt for seasoning.

1) Wash your courgettes and cut of the stem part. Set your mandoline to make as thin of a slice as possible (wafer thin) and collect the slices in a large bowl.

2)Commence getting your oil heated. You're looking for french-frying heat (350-360f) and start dredging your courgettes in the flour and place on a large plate and reserve.

3) When your oil is hot & ready, taking each slice, dunk it in the cold water then carefully drop into the hot oil. Repeat until your have enough courgettes that fit in your fryer. Fry in batches and season with salt (like fries) as you go along.

You'll be amazed at how delicious these "zucchini chips" can be. I often serve them with a Tzatziki or Skordalia dip.

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