Sharon Halper's Fried Zucchini

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ teaspoon salt
• 3 tablespoons olive oil
• 2 large eggs, separated
• Pinch freshly grated nutmeg
• ⅓ cup dry white wine
• 1 cup cold water
• Vegetable oil for deep frying
• 3 medium zucchini, cut into 2-inch sticks
• Coarse salt
• Lemon wedges for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    513 calories; 39 grams fat; 3 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 62 milligrams cholesterol; 399 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 appetizer servings

Preparation

1. Sift the flour into a large bowl. Add the salt, olive oil, egg yolks, nutmeg, wine and water, one ingredient at a time, stirring well after each addition. Stir until the batter is smooth. Cover and let stand in a cool place for 2 hours.
2. Fill a heavy pot or deep fryer with 2 inches of vegetable oil. Place over high heat and heat to 360 degrees using a deep-fat thermometer.
3. While the oil is heating, place the egg whites in a small bowl and beat them until they are stiff but not dry. Fold the whites into the batter.
4. Working in batches, dip the zucchini sticks into the batter and carefully drop them into the hot oil. Fry the sticks, turning them occasionally, until they are golden, about 2 to 3 minutes. Remove them from the fat and drain on double-layered paper towels. Continue until all the zucchini is fried.
5. Transfer the zucchini to a serving plate covered with a paper towel and sprinkle them with coarse salt. Garnish with lemon wedges and serve immediately.

About 2 hours 30 minutes