Recipe makes two delicious salads, but enough fried zucchini to serve more people.
ON TARTAR SAUCE
I like pickles in my tartar sauce as they add flavor and just enough sourness. You can substitute them with lemon juice.
If the tartar sauce is too thick for your liking, add either more pickle liquid, lemon juice or simply water.
Instead of salt, you can also add chopped capers.
Tartar sauce keeps for a few days, covered tightly with plastic wrap and stored in the fridge.
Because this is strong enough, I don’t add any other dressing to my salad.
I prefer sunflower oil over everything when I have to fry anything in a pan or skillet (this includes eggs and crepes). You can substitute it with canola oil and many swear by peanut oil. The choice is ultimately yours.
I don’t use a thermometer, although that could be handy. I always watch my oil when I’m heating it and throw in a test zucchini. The oil has to swish and immediately bubble all around it. If the oil isn’t hot enough, the zucchini (or whatever you are frying) will just swim in there, soaking up all the oil and you’ll stand by the stove waiting for it to make that swishy sound. That is why risking one zucchini slice is worth it. You want them to be crispy not soggy and oily.
Laying out the fried zucchini on paper towels is essential. Those soak up all the extra oil. Most of the time you’ll have to change the oily paper towels for fresh ones as you keep on adding new fried zucchini on the baking sheet.
Fried zucchini and breadcrumbs fries keep for a day or two, stored in the fridge.