These are a great party starter or appetizer to serve with drinks. They look and taste much more complicated than they are to make. Kids love shaking the bag to coat the zukes, and might even be tempted to eat some vegetables. This is my vegan and allergen-free version of Lidia Matticchio Bastianich’s fried succhini recipe.
Canola oil for frying
4-5 small zuchinni
½ cup rice flour
½ cup chickpea flour
½ teaspoon oregano
Salt and freshly ground pepper to taste
Heat ½ inch of canola oil in large frying pan.
Slice zucchini thinly, lengthwise. Place flours and oregano into a large ziplock bag. Add a few zuchinni strips to bag and shake to coat evenly with flour mixture. Repeat for remaining zucchini slices.
Fry zucchini strips in batches. Drain on paper towels. When cool enough to touch, roll up each strip lenghtwise, starting at the large end, and spear with a fancy toothpick to hold. Sprinkle with salt and freshly ground pepper and serve immediately.