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REC: Zucchini Fritte

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Joined: Dec 10, 2005

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Posted to Thread #1302 at 5:18 pm on Mar 29, 2006

We have never been able to get this one to the table before eating it all. Big (older) zukes are best.

Zucchini Fritte 4-6 persons Marcella Hazan

1 pound zucchini (I find the older ones to be better)
salt
Vegetable oil, enough for 1/4" in pan
1 c. ap flour
2-3 T. good wine vinegar (I prefer French red)
2 cloves garlic, lightly crushed and peeled
Freshly ground pepper, about 4 twists

1. Scrub zucchini. Cut into sticks about 1/4 thick. Sprinkle with salt and set aside for 30 minutes.

2. Drain them and pat dry.

3. Het oil in skillet over high heat. Lightly dip zucchini in flour and slip into the skillet. Do not crowd. Turn as they brown.

4. When deep golden brown, transfer to a deep dish, using a slotted spoon. While still hot, sprinkle with vinegar. They will sizzle.

5. When all are done, bury the garlic in their midst and season with pepper.

6. Remove garlic after about 5 minutes. Serve at room temp.

After the first batch, you will know how much garlic and vinegar to use.


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