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Zucchini Shoestring Fries

by , featured in Polpo
Published by Bloomsbury
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For this recipe it is easy to convince yourself you are being virtuous. The zucchino is, after all, a vegetable. (Yes, I know it is actually a fruit, but let's not split hairs, eh?) It counts as one of your five-a-day, right? Well, I'm not so sure that the batter and deep-frying would convince a nutritionist but, good golly, these are tasty. Several of our customers come back to the restaurant specifically for this dish, happily admitting that they are addicted. Your habit starts here.

Image of Russell Norman's Zucchini Shoestring Fries
Photo by Jenny Zarins


Serves: 4-6

  • 6 large zucchini
  • 1 litre vegetable oil (for deep-frying)
  • 500 millilitres cold milk
  • 500 grams plain white flour (seasoned)
  • 1 large pinch of fine sea salt


Zucchini Shoestring Fries is a guest recipe by Russell Norman so we are not able to answer questions regarding this recipe

  1. Using a comb attachment on a mandoline (if you have one), slice the zucchini lengthways to create fries 4mm across. Alternatively cut the zucchini by hand. The end raw result should be lengths of zucchini that look like shoestrings.
  2. Half fill a deep pan with the oil and bring it up to 190°C (or until a cube of bread dropped in the oil turns golden in less than a minute).
  3. Carefully dredge the strings in the milk and shake around in the seasoned flour. Then place the fries in the boiling hot vegetable oil for 3 minutes, or until light brown.
  4. Drain the excess oil on kitchen paper and sprinkle with fine salt.

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