# 217 Mayonnaise Heaven

Zucchini Fries

Reprinted with permission from The Burger Bar Cookbook by Hubert Keller and published by John Wiley.

Zucchini Fries can be delicious and pretty, too, with their dark green skins peeking through the golden brown, crisp coating. For more flavor, I give them a short bath in a garlic-y marinade. Choose small, young zucchini. These will be meaty and nearly seedless. Use white breadcrumbs so the fries do not get too brown before the fries cooks through. Choose whatever herb you like best for the marinade or try a combination, for instance, rosemary, thyme, oregano, and basil.

Serves 4

1 1/2 pounds thin, small zucchini
1/4 cup olive oil
2 large garlic cloves, very finely chopped
2 teaspoons finely chopped fresh thyme
2 cups all-purpose flour
2 cups dried white breadcrumbs such as panko
2 eggs, beaten lightly
6 to 8 cups vegetable oil or sunflower oil for deep frying
Coarse sea salt

Cut the unpeeled zucchini into 3-inch lengths and then cut these into wedges about 1/3 inch wide. Cut the wedges to the same size so they will cook evenly.

In a large bowl, whisk together the olive oil, garlic, and thyme. Add the zucchini wedges and toss well. Leave to marinate about 20 minutes.

Heat the oil to 350ºF. Spread the flour and breadcrumbs on separate plates (pie plates are great for this). Beat the eggs lightly in a large bowl.

Drain the fries of excess oil and scatter them in the flour. Toss them until they are well coated. Shake off excess flour, and then dip them in the egg, and roll them in the breadcrumbs until evenly coated. Fry, in small batches, until deeply browned, about 5 minutes.

Immediately scatter the fries on paper towels to drain and season generously with salt. Transfer to a warm dish and serve hot.

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Copyright © 2009 Hubert Keller. All rights reserved.