- 1 whole Zucchini
- 4 cups Canola Oil For Deep Frying
- Sea Salt
- Using a julienne peeler, cut the zucchini into very thin pasta-like strips. Discard the center core with the seeds. Blot with paper towel to remove as much moisture as possible.
- Heat 3 inches of oil in a deep fryer to 375°F.
- Add the zucchini strands without over filling the pan. Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel.
- Sprinkle with sea salt and serve at once.
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