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Anybody else wondering what to do with all those zucchinis growing in the garden?

Crispy Fried Zucchini Chips with Lemon and Parmesan

Vegetable oil, as needed for frying
1 medium to large young zucchini, ends trimmed, sliced crosswise into 1/8-inch thick slices
Kosher salt, as needed
1 cup all purpose flour
1 cup semolina flour
Freshly ground black pepper
Finely grated lemon zest, for garnishing
Finely grated Parmigiano Reggiano, for garnishing

Add enough vegetable oil to a deep, heavy pot to come between 1/3 and ½ way up the sides; take care not to fill any higher since the oil will expand when frying. Heat over low heat.

Meanwhile, sprinkle the zucchini slices well with the kosher salt and toss slices around with your hand to make sure they’re all well-coated. Set the zucchini aside to release some of their liquid, at least 10 to 15 minutes.

In a medium bowl, combine the flour and semolina and season with salt and black pepper. Keep in mind that the zucchini will already be salted and you can always add more salt after being fried if necessary.

Bring the oil up to a temperature of between 360 and 370 degrees F.

Working in batches, coat the zucchini slices in the seasoned flour mixture (no need to pat them dry, since the moisture on the outside is what will help the flour coating to adhere).

Fry the coated zucchini in batches until crisp and golden, 3 to 6 minutes, depending on the temperature of your oil. Remove with a slotted strainer and transfer to paper towel-lined platter or baking sheet to drain briefly before serving. Repeat with any remaining zucchini.

Sprinkle with the lemon zest and Parmesan and serve hot.

Makes about 4 servings