Recipe courtesy of Ruth Rogers
and
Rose Gray
Zucchini Fritti
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr 20 min
- Cook: 10 min
Ingredients
2.2 pounds (1 kg) zucchini, washed
Sea salt
About 8 cups sunflower oil
Batter:
About 5.5 ounces (150 g) all-purpose flour, sifted
3 tablespoons extra-virgin olive oil
3 tablespoons warm water
3 egg whites
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.