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Ingredients
- 1 medium zucchini
- 4 cups canola oil (for deep frying)
- sea salt
Method
- Using a julienne peeler or mandoline, cut the zucchini into VERY thin pasta-like strips.
- Discard the center core with the seeds.
- Blot with paper towel to remove as much moisture as possible.
- Heat 3 inches of oil in a deep fryer to 375.
- Add the zucchini strands without over filling the pan.
- Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel.
- Sprinkle with sea salt and serve at once.
