 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Zucchini Fritti, by Claire
Criscuolo, RN
Serve theses hot or chilled (great for a picnic) with a squeezed of
fresh lemon juice and a few slices of Grana Padana or grated Pecorino
Romano cheese. For a Parmigiana style, top the fried zucchini with warm
Marinara sauce and finely chopped fresh mozzarella and grated
Parmigiano Reggiano cheese.
Serves 6
3 Medium organic zucchini, about 2 pounds, cut lengthwise into
1/4 inch thick slices
sea salt and pepper to taste 1 Cup organic all purpose flour 6 Organic local eggs 1/4 cup organic flat leaf parsley ½ Cup extra virgin olive oil 1 Organic lemon 12-14 thin slices Grana Padana cheese or 1/4 cup grated Pecorino Romano cheese Line a cookie sheet with a double layer of paper towels and set it on the table next to the electric skillet or on the counter by the stove. Sprinkle the zucchini slices with sea salt and pepper. Measure the flour into a shallow bowl and season it lightly with sea salt and pepper. Break the eggs into a second shallow bowl. Add the parsley, sea salt, and pepper and beat lightly with a fork or a whisk. If frying outdoors, carry everything out on a tray. Bring a clean damp cloth for wiping your hands, tongs, and pot holders, too.
Pour 1/4 cup of the oil into the electric skillet and set the
temperature to 350 degrees, or if using your stove, turn the setting to
medium heat. Working quickly, dredge a zucchini slice in the flour,
turning to coat both sides. Shake off the excess flour. Dip the slice
into the beaten eggs, using a fork to turn the slice to coat both sides.
Shake off the excess. Place the zucchini slice in the heated oil. Repeat
until you have as many zucchini slices in the skillet as will fit in a
single layer, but not crowded or the oil temperature will drop and the
zucchini will be greasy.
Cook the zucchini for about 3 minutes or until golden on the underside. Turn the slices and cook the other side for about 2 minutes, or until golden brown. Transfer the cooked slices to the towel-lined cookie sheet. Repeat with the remaining zucchini slices, heating additional oil as needed. Transfer the cooked zucchini slices onto a platter. Cut the lemon into six wedges and serve alongside. Arrange the slices of Grana Padana cheese on top of the zucchini, or sprinkle the grated Pecorino Romano cheese evenly on top. |