Zucchini in Crispy Batter
Category: Appetizers | Serves: 4
Welcome to Love With Recipes, where every dish is made with passion and a sprinkle of love. Today, we’re diving into the simple yet irresistible delight of Zucchini in Crispy Batter, a classic appetizer that brings a golden crunch to your table. Whether you’re serving it as a starter or a snack, this recipe is sure to please.
Ingredients
Here’s a complete breakdown of what you’ll need to craft this crispy zucchini dish:
| Ingredient | Quantity |
|---|---|
| Zucchini | 400 g |
| Coarse salt | As needed |
| Peanut oil (for frying) | 500 g |
| Durum wheat semolina (re-milled) | 140 g |
| Sparkling water (ice-cold) | 220 g |
| Lemon juice | 10 g |
| Extra virgin olive oil | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fats | 18 g |
| Fiber | 2 g |
| Sodium | 220 mg |
Instructions
Follow these detailed steps to create the perfect crispy zucchini:
1. Prepare the Zucchini
- Start by washing the zucchini thoroughly under cold running water. Pat them dry with a clean kitchen towel.
- Remove the ends of each zucchini and slice them into thin rounds, about 2-3 mm thick. Uniform slices ensure even cooking.
- Place the slices in a colander and generously sprinkle with coarse salt. Toss gently to coat and let the zucchini rest for 30 minutes. This step helps to draw out excess moisture, ensuring a crispy finish.
2. Make the Batter
- In a mixing bowl, add the durum wheat semolina. Gradually pour in the ice-cold sparkling water while whisking continuously. The cold water is key to achieving a light and airy batter.
- Whisk until the mixture is smooth and lump-free. You’re aiming for a batter that is thick enough to cling to the zucchini but still flows easily.
- Add the lemon juice to the batter for a touch of tangy brightness and mix well.
3. Prepare for Frying
- Rinse the salted zucchini slices under cold water to remove excess salt. Pat them dry thoroughly with paper towels.
- Heat the peanut oil in a deep, heavy-bottomed pan over medium-high heat. The oil temperature should reach 170°C (340°F). Use a kitchen thermometer for accuracy.
4. Coat and Fry
- Working in small batches, dip the zucchini slices into the batter, ensuring each slice is evenly coated.
- Carefully lower the battered slices into the hot oil. Fry for 2-3 minutes or until golden brown and crispy.
- Remove the zucchini with a slotted spoon and drain on a plate lined with paper towels to soak up excess oil.
5. Season and Serve
- While still warm, sprinkle the zucchini slices with a pinch of salt to enhance their flavor.
- Transfer to a serving plate and drizzle lightly with extra virgin olive oil for a luxurious finish.
Serving Suggestions
Serve these crispy zucchini slices with a side of your favorite dipping sauce—perhaps a tangy marinara, creamy garlic aioli, or a refreshing yogurt dip. Pair them with a crisp white wine or sparkling water for a light and delightful experience.
Bon appétit! Your Zucchini in Crispy Batter is ready to be enjoyed. It’s a dish that perfectly balances simplicity and sophistication, making it a star on any table.
