Recipe courtesy of Rose Gray and Ruth Rogers
Episode: London
Zucchini Fritti
Total:
1 hr 50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Baked Zucchini

Recipe courtesy of Sunny Anderson

Zucchini Gratin

Recipe courtesy of Ina Garten

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Zucchini Carpaccio

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Calamari Fritti

Recipe courtesy of Tyler Florence

Costolette Alla Milanse with Melanzone Fritti

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking