Spanish chefs share summer cooking tips for crisp fries and marinated zucchini

Spanish culinary experts recommend a fresh, no‑cook zucchini carpaccio for hot weather. Thinly sliced zucchini is marinated in lemon juice, white wine vinegar, olive oil, garlic and fresh mint, then rested briefly to become tender and aromatic. The dish can be served as an appetizer, side or base for cold meals.

For a classic snack, the chefs advise a double‑fry method to achieve potatoes that are fluffy inside and crunchy outside. First fry the cut potatoes at a moderate temperature (60‑70 °C) until tender but pale, then remove and raise the oil temperature to 180‑190 °C for a second, brief fry that creates a golden crust. This technique, endorsed by Ferran Adrià and Dabiz Muñoz, ensures a creamy interior and a crisp exterior.