Shoestring Zucchini Fries

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Halve garlic clove lengthwise.
2. Halve zucchini crosswise, then cut each half lengthwise into 1/8-inch-wide slices and cut slices lengthwise into 1/8-inch-thick strips. Toss with salt in a large medium-mesh sieve set over a bowl and drain 30 minutes. Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
3. Cook garlic in oil in a 7- to 8-inch heavy skillet over moderately high heat, turning occasionally, until golden, 1 to 2 minutes. Discard garlic.
4. While garlic is cooking, toss zucchini with flour in a small bowl, then add to oil and fry, turning occasionally with a slotted spoon, until zucchini is golden, 5 to 6 minutes. Transfer zucchini to paper towels to drain. Serve immediately.

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