Zucca Chips are fried Zucchini and they are SO good. If you have a garden or have subscribed to a CSA then you are probably like me and have zucchini coming out your ears. A few weeks ago I had lunch at North, an Italian restaurant in one of Austin's newest shopping areas. One of their appetizers are these irresistable Zucca Chips. I was eating them by the handfulls and wondering how I could recreate these little bites at home.
I started with vegetable oil. I couldn't tell what kind of oil the restaurant used to fry the zucchini, but I thought I would see how this vegetable oil worked.
Using a deep pot, I filled it about 2-3 inches full of vegetable oil and monitored the temperature with a thermometer that clips onto the side of the pot. From what I read online, you want to maintain 250 - 300 degrees. Keep in mind when you fry a batch (of anything) the temperature will drop, so most often you will need to pause between batches to allow the oil to reach a high temperature again.
Using a mandoline, I sliced the zucchini on the thinest setting. If you watch Hell's Kitchen, then you know how careful you must be when using a mandoline. Keep fingers back and use the attachment that comes with most mandolines that hold the food item for you, keeping thick plastic between your fingers and the blade.
I wasn't sure if these needed to dry out a little, so I placed my first batch of sliced zucchini between two sheets of paper towels to absorb some of the juice.
I didn't do this to any other batches, it really didn't make any difference.
When the oil was hot I dropped a few pieces in and let them fry for about 10-15 seconds.
As soon as I removed them from the oil, I placed on paper towels and sprinkled with salt.