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Crispy Zucchini Fritti
The secret to these restaurant-style zucchini fries is salting the slices first to draw out excess moisture. That simple step guarantees a light, golden crust that shatters when you bite into it. Tossed in seasoned flour and fried until perfectly crisp, they're a massive upgrade from standard potato chips. You'll want to dunk every single piece into the bright, tangy lemon mayonnaise dip.
Equipment
- Stovetop
- Thermometer
Ingredients
- 1 courgette, sliced into thin French fries
- 4 tbsp plain flour
- Pinch of paprika
Instructions
- 1Toss the sliced courgette with salt in a colander. Let it sit for 20 minutes to draw out the water. This simple step prevents soggy fries and guarantees a crispy crust.
- 2Rinse the salted slices briefly under cold water, then dry them thoroughly with paper towels. Surface moisture prevents the flour from sticking properly.
- 3Warm the frying oil to 180°C in a deep-fat fryer or a high-sided pan over medium heat. Test the temperature by dropping in a single piece of courgette to ensure it sizzles immediately.
- 4Mix the plain flour in a bowl with a pinch of salt and the paprika.
- 5Coat the dried courgette pieces evenly in the seasoned flour. Carefully lower them into the hot oil in small batches and fry for a few minutes until they develop a light golden color. Frying in small batches keeps the oil temperature from dropping.
- 6Move the finished fritti to a paper towel-lined plate to drain while you cook the rest.
- 7Whisk the lemon juice into the mayonnaise in a small bowl and serve alongside the hot fritti.
Notes
- Prep: Salting and resting the courgette is optional, but it significantly improves the final crunch of the fritti.
- Equipment: If you don't have a deep-fat fryer or thermometer, test the oil by dropping in a small piece of bread. It should brown in about 60 seconds when the oil is ready.
- Serve: These are best eaten immediately while hot and crispy. They don't reheat well.