Zucchini Parmesan Chips

Zucchini Parmesan Chips

A couple of months ago, a bunch of kosher bloggers and I went out to celebrate the anniversary of The Kosher Connection (a group that we formed that presents monthly challenges to kosher food bloggers). We all met at Siena’s, a dairy Brooklyn restaurant on Kings Highway to have some fun and enjoy good food. And that we did. One of the first things they served us were crispy tempura-fried zucchini chips with marinara sauce for dipping. Those chips were completely addictive and being pregnant at the time, I repeatedly craved them throughout my pregnancy!

Fast forward a couple of months later and I’m craving those chips again. With Chanukah in mind, I decided to try a breaded version, with some parmesan mixed in. Eating fried foods on Chanukah is a well known custom (to commemorate the miracle of the oil), but eating dairy is as well. We do so to remember the bravery of Yehudit, a young widower who lived in Bethulia in the land of Judea. To save Jerusalem from a paralyzing siege and approaching enemy troops, Yehudit seduced a Greek general into a drunken slumber by feeding him salty cheese and quenching his thirst with strong wine. As the general slept, she beheaded him with a sword. After finding that their general had been killed, the Greek army fled in disarray.

So not only do we gorge ourselves on fried doughnuts and chocolate gelt – we also add dairy to the mix to really tip the scales! Thanks to the zucchini in this recipe, you get to deguiltify the whole deep-fried thing altogether! Which reminds me…

I made these zucchini chips on a Wednesday morning. I remember because right after they came out of the fryer, I went out to pick up the New York Times. You see, I’m not much of a newspaper-reading gal, but on Wednesdays, the paper includes a fantastic Dining supplement and I just have to have it. To my amusement, the front page of the Dining Section was dedicated to the art of deep frying. It read, “Deep Fried and Good for You.” Talk about deguiltifying.

In the article, Mark Bittman reasons that deep frying is not all that bad for you, since fat is actually good for you. He concedes that not all fats are created equal and continues on to reject the notion that olive oil is inappropriate for frying. Since most deep-frying is done at around 350 degrees, and olive oil smokes at 375, it’s a fine option, he says.

I turned the page to continue the article and found that Mark had included a recipe for fried zucchini sticks, similar to the chips I had just made. “Mark says they’re good for you,” I told myself as I continued to eat the whole pan (did I mention I was pregnant?!).

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26 thoughts on “Zucchini Parmesan Chips

  1. yum! have you ever tried zucchini boats? just hollow out a zucchini and fill it with marinara sauce, fresh mozzarella, and some spices. we make it all the time, now we might need to make these next!

  2. I have told the story of Yehudit to my daughters from the time they were little girls. Such an important part of the Hanukkah story. The chips looks crispy and wonderful; what a delicious way to celebrate a woman’s role in our annual celebration. Btw, fried food is good for your emotional well being, did you know?? :)

  3. These were totally done perfectly. I had quite a bit of clumping of the bread crumbs/panko on mine, but they were amazingly delicious. Not crunchy per se, but still soft and yum.

    Thanks for this recipe!

    1. I’m glad you liked them, Devorah! To minimize clumping, make sure that you shake off the flour before you dredge in the egg. And make sure to shake off the egg before you dredge it in the crumbs. As for the crunchy part – instead of putting them on paper towels after frying, try a baking rack, and don’t load the chips on top of each other, the steam will make the coating soggy.

  4. I have been making fried zucchini for years & we like to put fresh lemon on the zucchini sluces prior to dredging and after frying. The lemon is an excellent spark!

  5. We made these, in the oven, for the Super Bowl and thought they were wonderful. We really couldn’t stop eating them. I actually find myself thinking about them and went out to buy some zucchini at lunch today because I must have some tonight. Can’t wait any longer to make them again. We did serve ours with ranch dip instead of marinara sauce.

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