Crispy Zucchini Chips

Recipe by Christina Pirello

avocado or light olive oil
1 cup whole wheat pastry flour
1/4 (one quarter) cup yellow corn meal
sea salt
4-5 firm zucchini, sliced into paper thin oblongs
2 fresh lemons, sliced into paper thin rounds
4-5 sprigs fresh parsley, finely minced
8-10 sprigs watercress, stems trimmed to create 3-inch sprigs.

Put about 3 inches oil in a deep saucepan and place over medium-low heat. Line a baking sheet with parchment and preheat the oven to warm.

Mix flour, corn meal and a generous pinch of salt in a bowl. Add about a third of the zucchini slices to the flour and toss gently with your hands to coat. When the oil is hot, fry floured zucchini until crisp, about 2 minutes. Drain and arrange on lined baking sheet and place in a warm oven. Repeat with the balance of zucchini slices.

Dredge the lemon slices in flour mixture and fry until golden, about 2 minutes.
Drain and combine with zucchini in the oven, keeping oil over heat.
Just before serving, toss fried zucchini and lemon with parsley and transfer to a serving platter. Quickly fry watercress sprigs until crisp and mound them on the zucchini and lemon as garnish. Makes 6-8 servings.