Lighter Zucchini Fritti


The fried zucchini served in restaurants so often suffers from being both greasy and mushy that it isn't something we had ever considered making. But this recipe in the July issue of Olive magazine changed our opinion.

Yes, these are still deep fried and they are still oily. But whereas the versions we were previously accustomed to consisted of thick disks or sticks, these are cut into slender strips. Zucchini "French fries" may be nothing new to some of you, but for us it was a revelation! Light, crispy, and delicious with a squeeze of lemon or dipped in curry ketchup.

• Get the recipe: Courgette Fritti, from the BBC Good Food site or the July 2009 issue of Olive magazine

Do you make fried zucchini? Any other tips for us?

Related: Virtual CSA Box: Our Zucchini Overlords Have Arrived

(Image: Olive)

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Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel