food. family. life.

roman zucchini fritters with parmigiano cheese

An abundance of gorgeous summer harvest zucchini would always challenge us to create tasty new dishes that include this healthy and delicious ingredient.

One of our favorite classic recipes was this simple and ultra delicious way to create a dish that can be an appetizer, a side dish and the most amazing late night snack and sandwich topper.

Even the family members who found zucchini boring, could not resist this preparation and would ask for it over and over again.

roman zucchini fritters with parmigiano cheese

INGREDIENTS

3-6 medium thin zucchini, washed and sliced into medium thin slices

1 cup or so of semolina flour

3/4 cup or so of fresh italian parmigiano; grated (and extra grated cheese for topping at the finish)

2 large fresh organic eggs

10-12 fresh basil leaves chopped finely

sea salt and black pepper, to taste

1/2 tsp garlic powder

approx. 3/4 to 1 cup water or so

olive oil for frying

In a large bowl, deep bowl combine the flour, grated cheese, garlic powder, eggs and season with salt and pepper to taste. 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.cucinadimammina_roman zuchhinfritters-10

In a large non-stick deep skillet, add about an inch or so of olive oil in the bottom of the pan and place on medium-high heat.

Test the oil by dropping a bit a batter, 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.cucinadimammina_roman zuchhinfritters-16

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 them over to cook completely on the other side and then remove them to the large platter and place gently on the paper towel 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.

cucinadimammina_roman zuchhinfritters-29

Note: Photography by Annette Venditti
Buon Appetito!

 

 

 

 

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