Zucchini Fritti
Indulge in crispy perfection with our Zucchini Fritti recipe. A delicious batter, created by gently blending dry ingredients with sparkling water, coats delicate baby marrow fingers. After a brief rest, the batter incorporates airy egg whites for an extra crunch. Deep-fry to a golden hue, sprinkle sea salt, and savour with homemade aioli. “Goodbye” potatoes and “hello” zucchini.
Zucchini Fritti
Ingredients
- The batter
- 100 g cornflour
- 100 g self-raising flour
- 1 tsp salt
- 1 cup sparkling water
- The aioli
- 2 egg yolks
- 1 garlic clove, crushed
- ¼ tsp salt
- ¼ tsp mustard
- 2 tsp white wine vinegar
- 1 cup olive oil
- Zucchini fingers
- 2 egg whites
- 500 g baby marrows, quartered
Instructions
For the batter
Combine all the dry ingredients.
While whisking continuously, gently drizzle in the sparkling water, until you have a thick batter.
Refrigerate to rest for 30 minutes.
For the aioli
Whisk together the egg yolks, garlic, salt, mustard and vinegar in a bowl. Add the oil to a jug.
While whisking vigorously, trickle in the oil, until emulsified.
Season to taste and refrigerate.
For the baby-marrow fingers
Beat the egg whites until stiff peaks form. Fold into the chilled batter.
Heat enough oil to deep-fry.
Dip each baby marrow into the batter and deep-fry until a light golden brown. Drain on paper towel. Sprinkle over sea salt while still hot.
Serve immediately with aioli.
Made this Zucchini Fritti recipe? Tag us @foodandhomesa #CookingWithFH on Instagram
ALSO SEE: Zucchini steaks with pesto almond crumb
Recipes & styling: Kate Turner
Photography: K-leigh Siebritz
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