Veggie Mountain Strips



  • 6 cups vegetable oil
  • 6 zucchinis, peeled
  • 8 squash, peeled
  • 1/2 cup flour
  • Salt, to taste


  1. Heat vegetable oil in a large, heavy pot over high heat.
  2. Using a potato peeler, peel long strips from the zucchini and squash, they should look like thin ribbons. When you reach the seedy center, set aside. Put the strips into a large bowl and toss with the flour, making sure each ribbon is coated.
  3. Separate the strips into small batches and fry until golden brown, about 7-10 minutes (you will know the oil is ready when a small pinch of flour dropped into it sizzles immediately). After removing from the oil, spread the strips on paper towels to drain, and sprinkle with salt. Arrange the strips into a mound and serve immediately.