How to stop splatter in the kitchen

Ingredients

• 2 medium Zucchini (thinly sliced, about 1/8 inch thick)
• 0.5 cup Olive Oil (extra-virgin, for frying)
• 1 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly ground, optional)
• 2 pieces Paper Towels (for patting dry)

Instructions

1. Slice Zucchini

   Trim the ends off the zucchini and slice it into paper‑thin rounds, about 1/8 inch thick, using a sharp chef's knife.

   Time: PT5M

2. Salt and Rest

   Place the slices in a colander, sprinkle with the salt, and toss gently. Let them sit for 5 minutes to draw out moisture.

   Time: PT5M

3. Pat Dry

   Transfer the zucchini slices to a clean kitchen towel or paper towels and pat them completely dry on both sides.

   Time: PT3M

4. Heat Oil

   Add the olive oil to a large skillet and heat over medium‑high until it shimmers but does not smoke.

   Time: PT2M

   Temperature: ~190°C

5. Fry Zucchini

   Working in batches, add a single layer of zucchini slices to the hot oil. Fry for 1–2 minutes per side, or until golden brown and crisp.

   Time: PT5M

   Temperature: ~190°C

6. Drain and Season

   Using tongs, transfer the fried slices to the paper‑towel‑lined plate. Sprinkle lightly with additional salt and pepper while still hot.

   Time: PT2M

7. Serve

   Serve the crispy zucchini slices warm as an appetizer or side dish. They pair well with a squeeze of lemon or a dip of garlic aioli.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

4g

Fat

6g

Fiber

1g