I'm curious about the best ways to cut zucchini for frying. Should I go for thick slices, thin rounds, chips, or sticks? I’d appreciate any advice on shapes and sizes that have worked well for you.
Slicing zucchini for frying can be done in a few different ways like rounds, sticks, half-moon, or planks. For frying, make sure to keep the slices consistent in thickness to ensure even cooking. You can also use a mandoline slicer for more uniform slices if you have one.
If you want a quick fry and achieve a nice golden color, I suggest you opt for round slices. This slice type is also great for dipping in batter or breading.