These zucchini shoestring fries are utterly delicious and moreish. You can make them into ribbons too and they are equally good. They are a classic Venetian dish served simply with a sprinkle of salt..

The first time I ever tasted zucchini fries was at the fabulous Tortellino D’Oro in Jozi and fell instantly in love. This is what I said about the place before:

‘It’s an Italian deli and restaurant tucked away in the Oaklands Centre in Oaklands specialising in fresh home made and imported Italian pasta and other delectable goodies. Their chocolate torte is legendary and to this day and after a few attempts, I have not been able to emulate their moreish zucchini frites.’

Well its been about 8 years and now I have.

The recipe comes from the cookbook Polpo by Russell Norman and is super easy and super unhealthy. This is not something you should eat very often.

Its a little time consuming to cut the zucchini, but using a mandoline or vegetable peeler helps. If you have a julienne cutter this would be even better. You want the strips to be about 4mm in width and as long as the zucchini. I had quite a few zucchini so I just made a few into ribbons too which also worked out pretty well.

The rest is so straightforward you may be a little surprised at how easy they are to make.

Serve immediately with loads of salt and wash them down with your favourite drink.

More side dish Recipes

SEE ALL SIDES

Check out a few more of my delicious vegetarian side dishes

A platter of delicious roast smashed potatoes with brown butter sage

Total Time:25

Ingredients

6 large zucchini or 8-10 medium
750 ml – 1 litre vegetable oil
400 ml cold milk
400 g flour – seasoned with salt and pepper
salt

Instructions

Cut the zucchini into fries and or ribbons.
Heat the oil in large pot so that its at least 1/4 full and bring it to 190 C.
Gently dredge the zucchini in the milk and then toss them around the seasoned flour until well coated.
Drop them in the hot oil in batches and fry for around 3 minutes and until they turn a golden brown.
Lift out with a slotted spoon or mesh strainer and drain on kitchen paper and serve.