Recipe courtesy of Ruth Rogers
and
Rose Gray
Zucchini Fritti
Getting reviews...
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr 20 min
- Cook: 10 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Batter:
Directions
- Cut the zucchini into about 2-inch (5 cm) disks, then cut each disk into 2-inch (5 cm) matchsticks. Place in a colander, sprinkle with sea salt, and leave for 30 minutes. Pat dry.
- For the batter: Place the sifted flour into a medium bowl, make a well in the center, pour in the olive oil and stir slowly combining the flour into the oil. Loosen this paste with warm water, added slowly, stirring constantly, until you have a batter the consistency of double cream. Leave for a minimum of 45 minutes.
- Heat the oil in a high-sided pan to about 400 degrees F (190 degrees C). Beat the egg whites until stiff and fold gently into the batter.
- Dip the zucchini in the batter, then fry in batches in the hot oil until golden and crisp. Serve immediately.
Looking for Something Else?
Related Pages
- Sausage-Stuffed Zucchini Boats Recipe
- Baked Zucchini Parmesan Crisps Recipe
- Calamari Fritti Recipe
- Spaghetti with Zucchini Recipe
- Parmesan Roasted Zucchini Recipe
- Simple Roasted Zucchini Recipe
- Mozzarella Fritta Recipe
- Sautéed Yellow Squash and Zucchini Recipe
- Costolette Alla Milanse with Melanzone Fritti...