Zucchini Fries

• 2–3 large zucchini
• 2 quarts cold water, or enough to cover — cold, or enough to cover
• To taste salt (optional) — for the soaking water
• 1–2 cups all-purpose flour
• to taste salt — to taste
• neutral oil — for deep frying

Optional Dipping Sauces

• ranch (optional)
• marinara (optional)
• garlic aioli (optional)
• spicy mayo (optional)

Optional Seasonings

• garlic powder (optional)
• paprika (optional)
• black pepper (optional)
• Italian seasoning (optional)

1. Prepare the Zucchini: Using a chef’s knife and cutting board, wash the zucchini and trim both ends. Peel only if the skin is tough. If the zucchini has a hard or spongy seed core, trim it away. Cut the zucchini into sticks approximately 3 inches long and ¼ to ⅜ inch thick, keeping them as uniform as possible. This should take about 10 minutes.2–3 large zucchini
2. Heat the Oil: Pour enough neutral oil into a deep fryer or heavy, deep pot to reach 2 to 3 inches deep, keeping the vessel no more than halfway full. Attach a deep-fry thermometer and heat over medium heat until the oil reaches 350°F, about 8 to 10 minutes.neutral oil, for deep frying
3. Soak the Zucchini: While the oil heats, combine the cold water and salt in a large bowl. Add the zucchini sticks and soak for 5 minutes. Transfer them to a colander and drain for about 1 minute. Blot only if necessary; the zucchini should remain damp enough to hold flour but should not be dripping.2 quarts cold water; 2 teaspoons salt
4. Coat the Fries: Working with only enough zucchini for one frying batch, place about ½ cup flour in a large bowl or food-storage bag. Add the damp zucchini and toss or shake for 15 to 20 seconds, until each piece has a thin, patchy coating. Shake off all loose flour. Add fresh flour as needed for the remaining batches rather than allowing wet clumps to build up.1–2 cups all-purpose flour
5. Fry the Zucchini: Carefully lower one loose layer of coated zucchini into the 350°F oil, placing the pieces away from you. Fry for 2½ to 3 minutes, gently separating any pieces that stick together, until the coating is crisp and lightly golden and the zucchini is tender but still holds its shape. Transfer with a spider or slotted spoon to a wire rack set over a rimmed sheet pan, or to paper towels. Let the oil return to 350°F before coating and frying the next batch.lightly floured zucchini; neutral oil at 350°F
6. Season and Serve: Sprinkle the fries immediately with salt while they are still hot. Transfer to a serving platter and serve at once with dipping sauces if desired.salt, to taste