The trick for extra crisp (and flavour!)
is to add a touch of parmesan.
This is a terrificquick and easyzucchini recipe thatssuper economical!
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Today, were frittering.
Its pretty amazing, isnt it?
But we also need to get the inside right.
However, soggy insides I cannot bear and they cant be salvaged.
Grate, salt, leave aside for 10 minutes, then wring out the excess liquid.
Parmesan for crisp and flavour!
In addition to removing the excess water from the zucchini, I like to add parmesan into the batter.
Not only does it add flavour (umamibooster!
), it ups the crisp factor.
Like in theseCrispy Parmesan Crusted Potatoes,Parmesan Crusted ChickenandParmesan Crusted Cauliflower.
Food photos are much easier they dont move!
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