Zucchini are one of our favorite veggies, they are so versatile in the
kitchen. We like the lighter green lengthwise ridged Roman zucchini (zucchine romanesche) better for a slight taste
upgrade in pasta sauces, but they are not available in the US. We also found out
that zucchini are feminine in Italian so a single zucchini is a zucchina, plural
zucchine (like fettucina, fettucine). What a surprise. However, ordinary common zucchini are great.
By the way in English "zucchini" can be singular or plural like "deer", or you
can say "zucchinis" but that feels just plain wrong to me. Make your own choice
Isgouhi came up with this simple but imprecise recipe and we loved it, even though it is
deep fried (if you can call a centimeter of oil deep) which means we generally
just say no to this cooking method. But hey, once in a while, why not, canola oil
is not so bad. These are delicious. And so easy to do.
- some zucchini
- some salt and pepper
- some flour and Middle Eastern red pepper (paprika if not available)
- canola oil or healthy frying oil
- freshly squeezed lemon juice and pressed garlic to taste
- Clean and slice widthwise (about 1/4 in thick) your zucchinis. Salt and
pepper them and spread them out on a paper towel. Wait a few minutes
for the salt to draw out some moisture. Then tamp dry with some more paper
- Mix together enough flour and some Middle East red pepper (okay paprika)
according to your spice tastes and press the zucchini slices on both sides
onto this mixture and shake off (whatever) the excess flour and lay out on a
- Heat about 1/4 in of canola oil in a large nonstick frying pan and fry
the zucchini in batches in the oil without touching each other (too much),
removing them to a large plate once golden brown.
- Brush or drizzle them with the juice of one large lemon (depends on how
many zucchini you do!) with some pressed garlic mixed in.
- Serve warm.
- If you are curious,
- These are also great cold as leftovers, the more you make the merrier!
They are especially tasty with warm Naan bread, or as a hummus wrap.
- Can also be done with eggplants!
- Illustrations available.