Crisp Fried Zucchini Sticks with Lemon Aioli

By Sprig Originals ✓ · cooked up in Sprig

Zucchini turns to steam in hot oil unless you get ahead of it — so these strips get salted and drained first, then dipped in a bare-bones club soda batter that fries into a thin, blistered shell instead of a soggy jacket. The lemon aioli whisks together in the five minutes it takes the oil to come up to temperature. Serve them the second they hit the salt, standing at the stove, the way every good Italian appetizer is meant to be eaten.

Ingredients

• 1 1/2 lb medium zucchini (about 3), firm and small-seeded
• 1 1/2 tsp kosher salt, for drawing out water

• 3/4 cup mayonnaise
• 1 clove garlic, grated on a microplane
• 2 tsp finely grated lemon zest
• 1 1/2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper

• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 1/4 tsp garlic powder
• 1 cup cold club soda or seltzer
• 1/4 cup all-purpose flour, for pre-dusting

• 6 cups neutral oil such as peanut, canola, or vegetable
• 1 tsp flaky sea salt
• 2 tbsp finely grated Parmesan (optional)
• 2 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges

Instructions

1. Trim the zucchini and cut them into sticks about 3 inches long and 1/2 inch thick: slice each zucchini crosswise into thirds, stand each piece up, and cut into planks, then into batons. If the center of a large zucchini is spongy and seedy, cut that part away — it will never crisp.
2. Toss the sticks with the 1 1/2 teaspoons kosher salt in a colander set over a bowl or in the sink. Let them drain 20 minutes, tossing once halfway. You should see a noticeable puddle of liquid; that water is the difference between crisp and limp.
3. While the zucchini drains, make the aioli: whisk the mayonnaise, grated garlic, lemon zest, lemon juice, and Dijon in a small bowl, then stream in the olive oil while whisking. Season with a pinch of salt and several grinds of pepper, taste for lemon, and refrigerate until serving.
4. Pour the frying oil into a heavy 4- to 5-quart Dutch oven to a depth of about 1 1/2 inches. Clip on a deep-fry or instant-read thermometer and heat over medium-high to 365°F (about 8–10 minutes). Set a wire rack over a sheet pan next to the stove.
5. Spread the drained zucchini on a clean kitchen towel or several layers of paper towel and blot firmly — top and bottom — until the surfaces look dry and matte. Do not rinse; the salt left behind is the seasoning.
6. Whisk the 3/4 cup flour, cornstarch, baking powder, fine sea salt, and garlic powder in a medium bowl. Pour in the cold club soda and whisk just until barely combined — a few lumps are fine and overmixing makes the coating tough. The batter should be thin, like heavy cream; add another tablespoon of club soda if it seems thick.
7. Put the 1/4 cup dusting flour in a wide bowl. Toss a handful of zucchini sticks in the flour, shake off the excess in a sieve, then drop them into the batter and lift them out with a fork, letting the extra run back into the bowl. This light pre-dust is what makes the batter cling.
8. Fry in 4 batches of about 12 sticks, dropping them into the oil one at a time so they don't clump. Fry 2 1/2 to 3 1/2 minutes, stirring gently once, until pale gold, blistered, and crisp; the bubbling will slow noticeably when they're done. Keep the oil between 350°F and 365°F, adjusting the burner between batches.
9. Lift the zucchini to the wire rack with a spider or slotted spoon and immediately shower with flaky salt (and Parmesan, if using) while the surface is still glossy. Repeat with the remaining batches, battering each one only as you're ready to fry it.
10. Pile the zucchini on a warm platter, scatter with parsley, and serve right away with the lemon aioli and lemon wedges alongside. These are at their best within 5 minutes of leaving the oil.

Chef's tips

Nutrition (per serving, estimated)

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