Fried Zucchini with Flour and Water Batter
Thin zucchini slices dipped in a light flour-and-water batter and fried until crisp and golden using Marcella Hazan’s classic Italian technique.
Ingredients
- 1 lb fresh zucchini, ends removed
- ⅔ cup flour
- 1 cup water
- vegetable oil, enough to come ¾" up the sides of the pan
- salt
Instructions
- Slice the zucchini into long strips, about ⅛" thick.
- Put 1 cup of water into a soup plate and gradually add the flour, sifting it in and whisking it together.
- Pour vegetable oil into the pan until it is ¾" up the sides and turn the heat to high.
- When the oil is hot, drop a few slices of the zucchini into the batter and coat both sides.
- One at a time, lift a slice out, allow some of the batter to drip off, and add it carefully into the hot oil.
- Repeat, but ensure the zucchini slices have enough room to move freely in the pan.
- Cook until golden brown on one side, then flip to the other and fry until golden brown.
- Remove and transfer to a paper towel-lined plate or drying rack and sprinkle a light amount of salt on top.
- Add the next batch of zucchini to the batter and repeat.
- Serve while hot, alongside tomato sauce for dipping.
After all the flour has been added, it should have the consistency of sour cream. If it is thinner, add a little more flour. If it is too thick, whisk in a bit more water.
Notes
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