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Fried Zucchini

venice, italy, art, drawing

Zucchine fritte

If someone gives you a little plate of fried zucchini, it is so good that in a few minutes you will find it is all gone. I love to nibble on fried zucchini at any hour. Sometimes there is a thick coating on it that I don’t like. The batter that is perfect for fried zucchini is called “pastella.” It is a simple little flour and water mixture. You may use it to fry any other vegetables.

1 lb medium-sized zucchini

1 cup water

2/3 cup flour

salt and pepper to taste

olive oil or corn oil for frying

Wash the zucchini and cut into lengthwise sticks. They will look like french fries or if you wish, they can be a little larger.

In a bowl pour the water and blend in the flour stirring until you have a smooth mixture. Add the desired salt and pepper. Dry the slices of zucchini. In a frying pan heat the oil. You don’t need a lot, usually 1/2 inch to 3/4 inch is enough for this shallow frying. Dip the zucchini in the batter and fry until golden brown on both sides in the oil. Sometimes the dish is sprinkled with Parmesan cheese. Drain on paper towels and serve right away. This will serve 4.

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