Crispy Fried Zucchini (+ 2 ingredient batter)
User Reviews
3.6
Crispy Fried Zucchini (+ 2 ingredient batter)
Description
This recipe for Crispy Fried Zucchini features zucchini slices about half a centimeter thick, seasoned and dipped in a batter made from flour and cold soda water. The cold soda water creates a light, crisp coating when fried, allowing the zucchini to cook through without becoming soggy. Frying at a steady oil temperature near 160°C (320°F) ensures a balanced crust that browns evenly while keeping the inside tender.
The result is zucchini slices with a porous, crunchy batter encapsulating the mild, moist vegetable. The lightness of the batter distinguishes it from heavier fried coatings. Serving with grated kefalotyri, Parmesan, or Pecorino Romano cheese adds an optional savory note that complements the zucchini's subtle flavor.
These crispy zucchini bites can be enjoyed as a snack or side dish and work well alongside dips or sauces. Managing oil temperature carefully and not overcrowding the pan keeps the batter crisp and prevents sogginess. The recipe's batter is versatile enough to coat other thinly sliced vegetables like eggplant, giving it utility beyond zucchini alone.
Leftover batter can be covered and refrigerated for up to two days, allowing quick frying of additional vegetables later. Frying in batches and letting the oil return to temperature maintains optimal frying conditions and batter texture. The tips help maintain a light, stable crust and moist interior.
Ingredients
- 2-3 medium zucchini light green
- 200 grams / 7 oz all-purpose flour
- 300 ml soda water cold
- salt
- black pepper
- cooking oil for frying
- OPTIONAL: kefalotyri cheese to serve with, or Pecorino Romano, or Parmesan cheese; grated
Instructions
- Rinse the zucchinis and slice off the tops and bottoms. Cut into long slices that are about ½ cm thick (⅕-inch). Season with salt and pepper.
- In a mixing bowl using a whisk, stir the flour and soda water until smooth and no lumps remain.
- Cover a sheet pan with paper towels and keep it next to you.
- Half-fill a large frying pan with frying oil. Or use a cooking pot. Heat over high heat until the oil becomes sizzling hot. Or until the temperature reads 180°C (356 °F) on an instant-read thermometer.
- Dip a zucchini slice into the batter, shake to remove excess batter, leaving only a very thin coating, and add to the hot frying oil. Give it a few seconds to form a crust before adding the next slice (so they won't stick together). Keep the heat to medium- medium-high while you fry them and don't overcrowd them in the pan (See note 1 below).
- Fry the zucchini in batches. Waiting until the oil comes back up to the desired temperature before adding the next batch. Cook for a couple of minutes until they become deep golden (almost brownish in color) all over, turning them as needed. Transfer on paper towels. Don't place them too close together while they're still warm.
- Serve right away with grated Greek Kefalotyri cheese on top. You may use Parmesan or Pecorino cheese instead.
Notes
- Maintain frying oil temperature around 160°C / 320°F to achieve an evenly cooked zucchini with a crispy crust that does not turn soggy quickly.
- Fry the zucchini in batches, allowing the oil to regain the proper temperature between batches for consistent results.
- The batter recipe yields more than needed for 2-3 zucchinis; cover and refrigerate leftovers for up to 2 days to fry other thinly sliced vegetables like eggplant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 416kcal | 21% |
| Carbohydrates | 86g | 29% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 3535mg | 147% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 54mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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