If you are looking for something different to do with your zucchini this summer, this should be on your to-do list. This is a dish my mom used to make all the time in the summer and there never seemed to be enough of it – everyone was always clamoring for more. There is something about the texture – these are not “zucchini crisps” no no…. They are still soft, but just ever so slightly charred. The combination of the slightly charred flour and the cooked zucchini with the salty Lawry’s and pepper. It just works. I will admit to cooking this by myself and eating an entire zucchini this way….. Once you start eating them it is just hard to stop.
The recipe is really quite simple both in its technique and number of ingredients – like I said, the magic here comes from the wonderful combination of the charred flour and cooked zucchini.
Find a medium or small zucchini – larger zucchini’s are not a good fit for this recipe. They get mushy and just don’t taste the same for some reason. Medium zucchini are great, but try to pick the thinner ones.
Thinly slice zucchini. Don’t use a mandolin though, we don’t want paper-thin.
Sprinkle with water to keep wet.
Combine flour, Lawry’s salt and black pepper. Add a handful of the zucchini and toss to evenly coat. Don’t be afraid to heavily coat the zucchini – the more flour the better.
Heat some olive oil in large fry pan and add flour-coated zucchini. Cook 3-4 minutes on one side.
Yummy. You want the zucchini to start charring as the olive oil starts to get soaked up. If you feel that things are too hot or dry, add a bit more olive oil. In the end though, you do want all of the olive oil to get soaked up so that you can start browning the sides. You will also have to do a couple batches. For 1 medium, thin zucchini, you will probably have to do 3 batches, using about 1-2 Tablespoons of olive per batch.
- 1-2 medium zucchini (thinner is better - sliced as thin as possible)
- 1 cup of flour
- 1 Teaspoon ground black pepper
- 1½ Teaspoon Lawry's Salt
- 3-4 Tablespoons olive oil
- Slice zucchini as thin as possible and place on plate next to stove.
- If zucchini sits for a few minutes, sprinkle some water on top of the slices so they remain moist and the flour mixture will stick to it.
- Take medium mixing bowl and combine flour, pepper, and Lawry's salt - set next to stove as well.
- Take fry pan and add 1 Tablespoon of olive oil; bring to med-high heat - it is ready when you can flick water on it and it sizzles.
- Make sure zucchini is still moist and then take a handful of slices and drop into flour mixture.
- Mix around and ensure zucchini is coated on all sides.
- Then take zucchini and place in fry pan, trying to evenly distribute (you will have to do several batches).
- Reduce heat to medium and cook zucchini for 3-4 minutes;
- Flip and let cook another 3-4 minutes.
- Then continually flip zucchini until all sides are sufficiently browned.
- Remove and cover;
- Add another Tablespoon of olive oil to pan and repeat process.
- Serve immediately.