📝 About This Recipe
Transport your senses to a sun-drenched Roman trattoria with these impossibly light and shatteringly crisp Zucchini Fritti. Unlike heavy, battered fritters, these delicate straws are lightly dusted in a seasoned flour and semolina blend, ensuring the natural sweetness of the zucchini shines through. Perfect as a sophisticated snack or a vibrant appetizer, they offer a delightful contrast of textures that is elevated by a bright, citrusy dipping sauce.
🥗 Ingredients
The Zucchini
- 4 pieces Medium Zucchini (firm and bright green)
- 1 tablespoon Kosher Salt (for drawing out moisture)
The Dredge
- 1 cup All-Purpose Flour (sifted)
- 1/2 cup Fine Semolina Flour (provides extra crunch)
- 1/4 cup Cornstarch (for a lighter texture)
- 1 teaspoon Dried Oregano (Mediterranean style)
- 1/4 teaspoon Cayenne Pepper (for a subtle heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 cup Whole Milk (for soaking)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying)
- 1 pinch Flaky Sea Salt (for finishing)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the zucchini by trimming the ends. Slice them into thin matchsticks (julienne), roughly 3 inches long and 1/4 inch thick. Aim for uniformity to ensure even cooking.
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2
Place the zucchini sticks in a colander set over a bowl. Sprinkle with the tablespoon of kosher salt and toss well. Let them sit for 15-20 minutes to draw out excess moisture.
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3
While the zucchini rests, prepare the aioli. In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, and lemon zest. Cover and refrigerate until ready to serve.
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4
In a large shallow dish, whisk together the all-purpose flour, semolina, cornstarch, oregano, cayenne, and black pepper until well combined.
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5
Rinse the salted zucchini under cold water to remove the salt, then pat them very dry with paper towels or a clean kitchen cloth. This step is crucial for achieving maximum crispness.
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6
Pour the vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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7
Place the zucchini sticks in a bowl and pour the milk over them. Toss to coat lightly; this acts as a 'glue' for the flour mixture.
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8
Working in small batches, remove a handful of zucchini from the milk, shaking off any excess, and drop them into the flour mixture. Toss thoroughly to coat every inch.
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9
Place the coated zucchini in a wire sieve and shake gently to remove any excess flour. This prevents the oil from becoming too cloudy and the coating from becoming gummy.
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10
Carefully drop the zucchini into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to soggy fries. Fry for 2-3 minutes until golden brown and crispy.
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11
Use a slotted spoon or spider skimmer to remove the zucchini fritti and transfer them to a wire rack set over a baking sheet to drain.
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12
Immediately sprinkle with flaky sea salt while they are still hot so the salt adheres to the surface.
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13
Repeat the process with the remaining zucchini, ensuring the oil returns to 350°F between batches.
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14
Garnish with chopped parsley and serve immediately while piping hot with the chilled lemon-garlic aioli and extra lemon wedges.
💡 Chef's Tips
The secret to non-greasy fritti is maintaining a consistent oil temperature of 350°F; if it's too low, the zucchini absorbs oil, and if it's too high, it burns before getting crisp. Always salt and drain your zucchini beforehand; removing that internal water is the only way to prevent the fries from turning limp. Semolina flour is the 'pro' ingredient here—it adds a gritty, rustic crunch that standard flour cannot achieve alone. Never stack the fried zucchini on top of each other while cooling; use a single layer on a wire rack to allow steam to escape so they stay crunchy. If you have leftovers, reheat them in a 400°F oven for 5 minutes; never use a microwave as it will make them soft.
🍽️ Serving Suggestions
Pair these with a crisp, chilled glass of Pinot Grigio or a dry Prosecco to cut through the richness of the fry. Serve alongside a classic Marinara sauce if you prefer a tomato-based dip over aioli. These make an excellent side dish for grilled sea bass or a simple lemon-butter pasta. For a spicy twist, drizzle the finished fries with a touch of hot honey just before serving. Add them to a fritto misto platter along with fried calamari and shrimp for a grand seafood feast.