These little bundles of joy are reminiscent of the fried zucchini my grandmother made when I was growing up. As I have mentioned before, I love zucchini and I haven’t met a fried item that I don’t adore too! This simple batter is easy to prepare and this is an impressive appetizer or a delicious side dish. The texture from the semolina flour is wonderfully crunchy without the heaviness from a breadcrumb coating. Highly recommend. Enjoy!
Just a few ingredients are all you need to create this delicious recipe perfect as an appetizer or side dish.
Test a few of these fritters for salt as they drain and cool on the paper towel. Consider it your right as the chef.
This is just two zucchini, enough for two of us to have for lunch. Look how beautiful they are!
To round out our lunch I served some triple creme brie, cured meat and a freshly baked baguette. Highly recommend the bottle of red too!
- 1/2 cup or so of semolina flour
- 1/3 cup parmesan, grated, plus more for topping later
- 1/4 teaspoon garlic powder
- About 5 fresh basil leaves, chopped finely, plus more for topping later
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup water, roughly
- 2-3 medium-thin zucchini, washed and sliced into medium-thin slices
- Olive oil for frying
- Prepare the batter in a large bowl, eventually all the ingredients go in here, so make it big. Combine the flour, parmesan, garlic, basil, egg and season with salt and pepper. Slowly add water, continually mixing until you have a loose batter that will coat the zucchini slices.
- Add all those slices of zucchini to the batter. Use your hands to make sure all the slices get coated on both sides. They will try to stick together. Once carefully mixed, set aside while you wait for your oil to get to the right temperature. *Read the tips below to help with oil temp.
- Prepare a large platter with paper towels and set aside.
- In a large skillet, add enough olive oil to come up an inch in the pan. Heat the oil over medium-high heat until a drop of batter in the oil starts to bubble and brown nicely. See the tips above about the heat of your oil.
- Begin adding your zucchini slices and allow to cook and brown until the zucchini begins to soften and the batter is a golden color. You will be surprised how the barely coated zucchini start to turn a beautiful golden brown.
- Initially the fritters will sink in the oil, but as they brown they will float to the surface. Flip them to ensure they are golden on both sides. Transfer finished zucchini to your prepared paper towel lined platter. Sprinkle salt on the finished fritters while you add another batch.
- Once drained, transfer the fritters to a clean platter and sprinkle more parmesan and basil on top and serve.
- When you heat the oil, keep in mind 2 things. The temperature will lower when you start to add the zucchini, so make it a little higher initially. Also, the thickness of your zucchini will determine how hot the oil should be. If you cut the zucchini on the thicker side, like I did, you want a slightly lower temp than a very thin cut. You want the outside to brown, but also the inside to cook and soften.
- The measurements are very grandma-like. You want to add enough water to the batter to be able to coat the zucchini. It’s pretty loose. but not watery.
- Sprinkle lots of salt on the zucchini as they are hot and draining. Taste a few to test:)