Fried Zucchini
In her book The Eternal City, Maria Pasquale shares her mother's recipe for a traditional Roman snack: beer-battered and deep-fried zucchini sticks.
Ingredients
- 4 medium-sized zucchini
- salt for sprinkling
- vegetable oil for deep-frying
Batter
- 2 cups all-purpose flour
- 100 g cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 1 egg yolk
- 300 ml light beer or lager
- 100 ml sparkling water
Instructions
- Top and tail the zucchini and, leaving the skins on, cut into strips a similar size and shape as potato fries. Put them in a colander and sprinkle with salt. Leave with a heavy plate or weight on top for about 30 minutes, to drain any excess fluid and keep the zucchini crisp when frying.
- Meanwhile, in a bowl, mix together the flour, cornflour, baking powder and salt. Add the egg yolk, beer and sparkling water and whisk together until the batter is smooth and free of lumps. Leave to rest for 15 to 20 minutes.
- When you are ready to fry, heat plenty of vegetable oil in a heavy-based saucepan or deep frying pan until about 350°F (180°C) on a cooking thermometer. (Test the oil with a drop of batter: as soon as it sizzles and floats about the pan, the oil is ready to go.)
- Pat the zucchini dry with paper towel, then toss a handful at a time into the batter, mixing to ensure each piece is evenly covered, before carefully lowering into the hot oil with a slotted spoon. Cook each batch until the batter is crisp and golden, about 2 minutes, turning regularly to ensure an even colour.
- Drain on paper towel, sprinkle with salt and serve immediately.