Fried Battered Zucchini: The Classic Recipe
In Abruzzo, and more specifically in my hometown of Teramo, fried battered zucchini are a timeless classic.
- 600 g of courgettes fried in batter
- 400 g of tomato puree
- 250 g of mozzarella
- 50 g grated Parmesan cheese
- extra virgin olive oil to taste
- 1 clove of garlic
- basil to taste
- sale qb
- 8 courgette flowers
- 200 g of well-drained mozzarella
- anchovies in oil
- 100 g of 00 flour
- 2 eggs
- sale qb
- 500 g of zucchini
- 100 g of 00 flour
- 2 eggs
- extra virgin olive oil for frying to taste
- sale qb
- Prepare a tomato sauce by browning the garlic clove in a drizzle of extra virgin olive oil, adding the tomato puree, salt, and basil, and leaving it to cook for about twenty minutes.
- Arrange a first layer of battered fried zucchini in a baking dish, top with tomato sauce, sliced mozzarella, and a sprinkling of Parmesan cheese. Continue layering until all the ingredients are used up.
- Bake in a preheated oven at 180°C (350°F) for about half an hour, until the surface is nicely browned. Let it rest for ten minutes before serving, to allow the flavors to meld.
- Gently clean the courgette flowers, remove the pistil without breaking them and dry them thoroughly.
- Cut the mozzarella into small pieces and, if necessary, break or cut the anchovies into suitable pieces.
- Wash the courgettes and cut them into thin slices.
- Beat the eggs in a bowl with a pinch of salt.
- Pass the slices first in the flour and then in the beaten egg.
- Fry a few at a time in plenty of hot oil until golden.
- Drain them on absorbent paper and serve immediately.
If you did it the other way around, the egg would slide off and the batter wouldn't be smooth. Compared to the classic flour-and-water batter, this version is quicker and more rustic, with a crunch that preserves the zucchini's freshness.
Basic recipe for battered courgettes fried in rounds
Fried zucchini slices are the simplest and quickest way to serve this specialty, but you can also cut them into long slices, depending on your preference. They're perfect as an impromptu appetizer, served piping hot and crispy, but they also make a delicious side dish when cooking needs to be quick and uncomplicated.
The secret lies in simplicity, as the thin, evenly sized rounds cook in just a few minutes and remain soft on the inside, yet coated in a golden crust that makes them irresistible. They're ideal for even those who aren't particularly fond of vegetables, often children, because they can be a real treat.
Fried courgette flowers in batter
A few moments in the pan are all it takes to transform those delicate petals into a fragrant and fragrant morsel, enclosing a filling that's both delicious and not so delicious. Their thin, almost impalpable texture lends itself perfectly to being coated in a thin layer of batter, which makes them crispy and golden when cooked. Zucchini flowers can be a surprise when stuffed with creamy cheeses, homemade ricotta, mozzarella, herbs, or a flavorful anchovy, but they're also delicious simply battered and fried, perfect as a delicious appetizer or enjoyed while still warm and fragrant with a touch of olive oil. Once closed and coated in flour and egg, they're fried in hot oil until golden and crispy. Here's my favorite variation.
- Stuff each flower with a piece of mozzarella and an anchovy fillet, carefully closing the outer petals.
- Beat the eggs with a pinch of salt, then prepare a smooth batter with flour and eggs (the consistency must be thick enough to stick to the flower).
- Dip each courgette flower in the batter, then fry a few at a time in plenty of hot oil until golden and crispy.
- Drain on absorbent paper and serve hot.
Special parmigiana of fried courgettes in batter
Zucchini parmigiana is a dish that embodies all the generosity of home cooking, but with battered zucchini, it becomes truly special and different from the classic eggplant parmigiana recipe. Compared to the classic eggplant version, the flavor is more delicate, but the texture is different. The batter, with its subtle crunch and the aroma of the egg, gives character to the layers and pairs perfectly with the sweetness of the tomato and the softness of the mozzarella. It's a dish that evokes family and holidays, ideal for slow-preparing, baking it in the oven until golden brown. The beauty of this parmigiana is that it's a surprise because at first bite, you don't expect the crispiness or the flavor of the battered zucchini, which instead add an extra kick.
