Zucchine Fritte
Light, crisp, and irresistibly golden, Zucchine Fritte are a beloved Italian antipasto that captures the essence of summer in every bite. The recipe is simple - zucchini are gently grated and blended with egg and flour and sea salt, then flash fried to a golden brown. Garnished with a light sprinkle of sea salt and paired with a cold glass of Prosecco, these garden-fresh fritters are a tradition from Tuscany to the Amalfi Coast.
Ingredients
Instructions
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In a pot, bring the water to a boil. Add the zucchini and when the water returns to the boil, drain them immediately into a colander. Dry the slices on paper towels.
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Place the flour and salt in a bowl and dredge the slices until covered.
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Heat the oil in a skillet and cook the slices over medium heat until they are crisp and browned. Drain them on paper towels and in a bowl toss them with the crushed anise seeds and sprinkle them with the lemon juice.