Fried Zucchini Sticks
Appears in Cook's Country June/July 2015
Since these crisp, salty bar snacks just may be the best use of summer’s ubiquitous vegetable, we created an easy home version.
WHY THIS RECIPE WORKS
Zucchini is notoriously watery, so working quickly to prevent moisture from leaching from the zucchini is key. We cut the zucchini into spears and ditch the watery inner seed pulp. Then we flour the spears, shake off the excess, and coat th...