A family summer favorite that uses that delicious abundance of summer harvest zucchini.
A family summer favorite that uses that delicious abundance of summer harvest zucchini.—cucina di mammina
Food52 Review: This is a perfect recipe for kitchen parties. Don’t rush or overload your pan, work in batches to fry your battered zucchini slices and save some fresh basil to sprinkle on the finished fritters at the end. I loved the casualness of this recipe, because everyone can make this recipe suit them. I like to retain some texture in my cooked zucchini so I sliced them 1/2 inch thick, which worked perfectly. Since it makes quite a large batch, it's perfect for entertaining!
Makes: 1 large platter
cup or so of semolina flour
cup or so of fresh Italian Parmigiano, grated (and extra grated cheese for topping at the finish)
teaspoon garlic powder
10 to 12
fresh basil leaves, chopped finely
large fresh organic eggs
Sea salt and freshly ground black pepper, to taste
3/4 to 1
3 to 6
medium-thin zucchini, washed and sliced into medium-thin slices
Olive oil for frying
- In a large, deep bowl, combine the flour, grated cheese, garlic powder, chopped basil, and eggs, and season with salt and pepper to taste. If you feel the batter isn't thin enough after adding the eggs, slowly and gradually add water to the batter until it's thick enough to adhere to the slices of zucchini. Mix this well with a fork until well blended, then add the slices of zucchini and gently mix by hand to coat each and every slice.
- Let this mixture rest for a moment or two. In the meantime, prepare a large platter with paper towels and set aside.
- Add about an inch or so of olive oil to a large, deep, non-stick skillet and place on medium-high heat. Test the oil by dropping a bit of batter in; it should slowly start to cook and begin browning.
- Begin adding your zucchini slices and allow to cook and brown until the zucchini begins to soften and the batter is a golden color.
- NOTE: Adjust the oil temperature according to the thickness of the zucchini slices. Thicker slices need more time to cook, so don’t over brown these—keep the heat a bit lower—while thin slices will cook very, very quickly.
- Turn the slices over to cook completely on the other side and then remove them to the large platter and place gently on the paper towels to drain. Sprinkle with additional sea salt at this point, if desired.
- Once all the zucchini slices are cooked and drained, remove the oil from the heat and discard properly once cooled.
- Serve these at room temperature with a healthy dose of additional grated Parmigiano cheese to taste. Enjoy with wine and toasted breads as an appetizer, or as a side dish to chicken and meat dishes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Parmesan
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash