Here’s a healthier alternative to the carbohydrates loaded Potato Fries that we love so much paired with our oil dripping burgers.
Zucchini (incase you’re asking if you can substitute cucumber for zucchini – you can try but the bigger seeds in the cucumber might be a problem)
Cut the fries into the size you want them to be. I chose to cut them 2 ways, the French Fries style and the Mojo Potatos style. This was my first time doing this so I wanted to experiment.
For my version of Zucchini Fries, I used a temura-like batter because I just wanted a light coat (didn’t want very thick floury and oily fries) with chicken cubes instead of salt so that it would taste close to Shakey’s Mojo Potatos that I love so much. For the batter, you can mix flour with water (you can make it as thick as you want by adjusting the water you mix – start with a small amount of water). Dip (or dump all the slices) into the batter, and pick one piece at a time and drop into the fryer.
Deep fry in really hot oil.
TIP: To test how hot the oil is, you can drop a couple of drops of the batter into the oil and see if it sizzles.
TIP: Best if you let them sit on a cooling rack and let the oil drip so they remain crispy or lay them in plate lined with kitchen towel or paper towel so that the oil will be absorbed from the fries. But the paper towel method is least effective in maintaining the crispiness of the fries.
TIP2: Eat while they’re hot. Remember that zucchini, like cucumber, are watery, so they can get soggy if left uneaten for some time.