ZUCCHINI CHIPS
Yields 4 to 6 servings
Our staff generally agrees that the Zucchini Chips are one of the most addictive dishes on the menu—consider yourself warned. These chips are delicious as an appetizer or side dish for dinner. We serve them with our Smoked Paprika Aioli, although if you’re looking for something lighter and zestier, our Hot Sauce—as usual—does the trick.
3 medium green zucchini
1 cup flour
1 tablespoon cornstarch
1 teaspoon kosher salt, plus more as needed
1¼ cups seltzer water
2 cups panko bread crumbs
2 cups vegetable oil
Rinse the zucchini and cut across on a slight angle into ¼-inch-thick slices.
In a large bowl, combine the flour, cornstarch, and salt. Slowly whisk in the seltzer water.
Place the panko bread crumbs in a separate large bowl. Using one hand for the wet mixture and one hand for the dry, dip the zucchini into the wet batter, using the side of the bowl to wipe off any excess, and place in the panko. Coat all sides of the zucchini thoroughly with the panko. Place on a baking sheet and continue with the rest of the zucchini.
In a deep saucepan, heat the vegetable oil over medium heat to roughly 350°F. Fry the zucchini on each side until golden in color, transfer to a plate lined with paper towels, and salt lightly.
Place the Smoked Paprika Aioli in a small bowl, whisking in 1 or 2 tablespoons cold water if needed to thin the aioli slightly. Serve the zucchini chips with Smoked Paprika Aoili for dipping.
