Slice your zucchini as thin as possible, like thin matchsticks is a good guide...don't peel them either. Salt them and let them drain on paper towels...Pat dry. Dust well with seasoned flour, then into a batter of 2 cups flour, 1/4 tsp salt, 1/4 tsp ground black pepper...and slowly add enough milk or water to make a fairly thin batter...whisk till smooth, no lump. Dip the zucchini into the batter, let the excess run off..and then into a hot pan of oil, about 325 degrees F...they are done when they are golden...DON'T CROWD THE PAN!!!!!!! this is a labor of love and somewhat laborious.. the pay off is immense!!! Drain on paper towels and immediately sprinkle with sea salt. Serve with lemon wedges.
These are mia familia's recipes from a caker's (me) (rapini mama's) perspective. Hope you enjoy these stories and recipes as much as I do/have. It's always about sitting around the table, eating, talking, laughing and crying. Family, Family, Family,(don't forget our FRIENDS) Food, Love, Laughter and Togetherness. Let's see what happens next together. Tell me what you think- Buona appetito
Friday, 20 September 2019
My all time fav ZUCCHINE FRITTE....or FRIED ZUCCHINI....LITTLE ITALY style
Slice your zucchini as thin as possible, like thin matchsticks is a good guide...don't peel them either. Salt them and let them drain on paper towels...Pat dry. Dust well with seasoned flour, then into a batter of 2 cups flour, 1/4 tsp salt, 1/4 tsp ground black pepper...and slowly add enough milk or water to make a fairly thin batter...whisk till smooth, no lump. Dip the zucchini into the batter, let the excess run off..and then into a hot pan of oil, about 325 degrees F...they are done when they are golden...DON'T CROWD THE PAN!!!!!!! this is a labor of love and somewhat laborious.. the pay off is immense!!! Drain on paper towels and immediately sprinkle with sea salt. Serve with lemon wedges.
Slice your zucchini as thin as possible, like thin matchsticks is a good guide...don't peel them either. Salt them and let them drain on paper towels...Pat dry. Dust well with seasoned flour, then into a batter of 2 cups flour, 1/4 tsp salt, 1/4 tsp ground black pepper...and slowly add enough milk or water to make a fairly thin batter...whisk till smooth, no lump. Dip the zucchini into the batter, let the excess run off..and then into a hot pan of oil, about 325 degrees F...they are done when they are golden...DON'T CROWD THE PAN!!!!!!! this is a labor of love and somewhat laborious.. the pay off is immense!!! Drain on paper towels and immediately sprinkle with sea salt. Serve with lemon wedges.
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