While the last thing a summer recipe would call for is something fried, Zucchini fritte which translates to fried zucchini or fried courgette is an appetiser that still gets people flocking to the table.
Why you say? Well, it could be that the floured and fried zucchini when properly done are not drenched with oil but crispy on the outside and soft on the inside. They are a crowd pleaser and kids love them too. So here is how to make Zucchini fritte.
Zucchini Fritte Ingredients
Zucchini: opt for zucchini that is firm and doesn’t have any soft areas.
Course sea salt: do not substitute with fine sea salt
Plain flour: this is the flour you would usually use to make cookies. Not the flour used to make bread.
Vegetable oil: I used sunflower oil or
Tzatziki: Make your own tzatziki sauce using this recipe
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How To Make Fried Zucchini
Cut off the ends of the zucchini. Cut it in half then slice it into matchsticks.
Tip the matchstick zucchini into a colander placed over a bowl.
Sprinkle salt over the zucchini and evenly coat with your hands.
Let the zucchini sit for 15-20 minutes to rid it of the excess water.
After which, quickly run the zucchini over cold water to remove the excess salt. Press to squeeze out the water before laying half the batch on a chopping board lined with kitchen paper towels.
Cover the zucchini with more kitchen paper towels and press to absorb the water. You could also roll the paper towels (with the zucchini sandwiched in between) and squeeze (not wring) from the top ending at the bottom to remove as much water as you can.
Heat the oil to an optimum temperature.
Use a strainer to transfer the zucchini onto a plate and sprinkle the plain flour onto it, toss them between your fingers to coat. Do the same with the semolina flour.
Carefully put the zucchini into the oil and fry until golden brown. Then tip them them onto a plate lined with kitchen paper towels to absorb the excess oil.
Coat the second batch of zucchini with the flour and semolina then fry.
Serve hot with a side of tzatziki or lemon and garlic mayo sauce.
Please give this Zucchine Fritte (Fried Zucchini) recipe a thumbs up below. And try my other zucchini recipes.
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Instructions
Cut off the ends of the zucchini. Cut it in half then slice it into matchsticks.
Tip the matchstick zucchini into a colander placed over a bowl.
Sprinkle salt over the zucchini and evenly coat with your hands.
Let the zucchini sit for 15-20 minutes to rid it of the excess water.
After which, quickly run the zucchini over cold water to remove the excess salt. Press to squeeze out the water before laying half the batch on a chopping board lined with kitchen paper towels.
Cover the zucchini with more kitchen paper towels and press to absorb the water. You could also roll the paper towels (with the zucchini sandwiched in between) and squeeze (not wring) from the top ending at the bottom to remove as much water as you can.
Heat the oil to an optimum temperature.
Use a strainer to transfer the zucchini onto a plate and sprinkle the plain flour onto it, toss them between your fingers to coat. Do the same with the semolina flour.
Carefully put the zucchini into the oil and fry on high heat over the stove or using a fryer for 5 minutes or until golden brown. Then tip them them onto a plate lined with kitchen paper towels to absorb the excess oil.
Coat the second batch of zucchini with the flour and semolina then fry.
Serve hot with a side of tzatziki or lemon and garlic mayo sauce.
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