Zucchini in Batter

Name: Zucchini in Batter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: Zucchini 3 ½ cups; Coarse salt to taste; Peanut seed oil 2.1 cups; Remilled durum wheat semolina 5 oz; Sparkling water ice cold 7.75 oz; Lemon juice 10 drops; Extra virgin olive oil 1 spoonful

it de br fr es

586

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 586
Carbohydrates g 27.6
of which sugars g 1.9
Protein g 5.2
Fats g 50.6
of which saturated fat g 10.13
Fiber g 2.5
Sodium mg 291

Difficulty: Very easy
Prep time: 25 min
Cook time: 10 min
Serving: 4
Cost: Very low
Note + 30 minutes of resting time

PRESENTATION

Recipe by
Stephanie Cabibbo

Battered zucchini from Southern Italy is just something else. I mean, it takes this simple veggie and gives it a whole new vibe with some clever twists. Instead of the usual wheat flour, they use semola in the batter. And so it’s really really crunchy. Plus, it gives these fried zucchini an extra layer of texture that you’ll love. And listen, a bit of lemon juice goes right in there, adding a fresh and fragrant note that just wakes up the whole dish. Zucchini in this part of Italy is everywhere, for real, and folks have tons of ways to make it into tasty snacks—think zucchini fries that are crispy and golden on the outside but stay tender inside, just right for dipping or snacking. Whether you're at a family table or hanging with friends, these battered zucchini are a go-to when you want something that feels a little special but still has that homemade vibe. Which is great.

Snack time or even a quick starter gets a whole new feel with this Southern Italian style. Some families toss in a pinch of fresh herbs, while others keep it classic. And the zucchini? Letting its natural moist bite shine. There's a friendly debate around here: some folks prefer them cut into sticks like zucchini fries, while others go for thin rounds or chunks. Each promises its own kind of crispy fun. These aren't just like American-style fried zucchini or those heavy beer battered zucchini; the Italian version is way lighter. It’s got a touch of subtle flavor from the semola and lemon that keeps things interesting. People in Southern Italy might serve these as quick zucchini appetizers at gatherings or whip up a big batch for the family to snack on while chatting in the kitchen.

The best part? You can totally mix it up—try dipping them in a light sauce or even stack them with other fried veggies, just like the locals do. Honestly, however you serve them, fried zucchini with that tangy lemon note shows just how much you can do with a few simple tweaks, turning an everyday veggie into something really worth sharing.

INGREDIENTS

586

Calories per serving

Zucchini 3 ½ cups (400 g)

Coarse salt to taste

Peanut seed oil 2.1 cups (500 g)

For the Batter: Remilled durum wheat semolina 5 oz (140 g); Sparkling water 7.75 oz (220 g) - ice cold; Lemon juice 10 drops; Extra virgin olive oil 1 spoonful

Preparation

How to prepare Zucchini in Batter

To prepare the zucchini in batter, start with the zucchini. After washing and drying them, remove the ends 1 and slice them rather thinly 2. Place them in a colander and sprinkle with salt: let them rest for 30 minutes, this way they will lose some of their moisture 3.

Prepare the batter by pouring the flour into a bowl. Then add the very cold water gradually, while stirring with a whisk to avoid lumps, until you get a smooth and soft consistency 4. Squeeze in the lemon drops 5 and add a tablespoon of extra virgin olive oil 6.

Rinse the zucchini well 7 and lay them out on a clean towel or on paper towels. Pat them to dry thoroughly 8. Heat the oil in a skillet, and when it reaches 340°F (170°C), dip a few slices of zucchini into the batter 9.

Drop them into the oil and let them turn golden, it will take just a few minutes 10. Then drain on absorbent paper and sprinkle with salt 11. Enjoy your meal, your zucchini in batter are ready to be savored 12!

Storage

It would be ideal to prepare and eat the zucchini in batter immediately. If you want, you can store them in the fridge for a day, but the texture will suffer.

Advice

You can replace sparkling water with beer, always well chilled. Semolina flour is particularly suitable for a crisp and dry fry, but you can also replace it with wheat flour. Finally, you can enrich the batter with herbs or spices of your choice.

For the translation of some texts, artificial intelligence tools may have been used.