Nanna’s Zucchini Chips Recipe
Golden, crunchy, and seriously snackable — these zucchini chips are Nanna’s way of getting everyone to eat their veggies. No one ever objected to this, and no zucchini chip has ever gone uneaten.
You will need
Serves 4
- 2 zucchini
- 1 1/3 cup plain flour (reserve 1/3 cup for wet batter)
- 2/3 cup cornflour
- 1/2 cup cold soda water
- 1 1/2 cups vegetable oil
- Salt, to taste
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Cut the zucchini into 2–3 pieces lengthwise (about 6–7cm long), depending on size. Slice into chip-like strips about 1cm thick.
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Step 2
Place zucchini strips on a flat surface (like a chopping board) and sprinkle with salt. This helps draw out excess moisture. Set aside while you prepare the batter.
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Step 3
Place 1 cup of plain flour in a medium bowl. Set aside — this will be used to coat the zucchini before battering.
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Step 4
In a separate bowl, whisk together the remaining 1/3 cup plain flour, all of the cornflour, and the soda water. Stir until the mixture reaches a smooth, pancake-batter-like consistency. Set aside.
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Step 5
Pat the salted zucchini chips dry with paper towel.
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Step 6
Heat the vegetable oil in a medium frypan over medium heat. The oil should be deep enough to shallow-fry the chips.
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Step 7
To test if the oil is ready, dip the end of a wooden spoon into it – if bubbles form around the spoon, the oil is hot enough.
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Step 8
Working in batches, lightly coat the zucchini chips in the dry flour. Then dip each piece into the wet batter, letting any excess drip off, before carefully placing into the hot oil. Fry, turning occasionally, until golden – about 5 minutes per batch.
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Step 9
Transfer cooked chips to a paper towel–lined plate to absorb excess oil. Season with additional salt to taste, and serve hot.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
