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Roman-Style Fried Zucchini

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Roman-style Fried Zucchini
  • 1Yield
  • 6Servings
  • 20 mPrep Time
  • 5 mCook Time
  • 25 mReady In
Print Recipe

The Roman-style fried zucchini is a dish tasty, cheap and very easy to prepare, typical of Rome and its surroundings. In this preparation the zucchini are reduced into small sticks, then passed into the flour and fried in plenty of hot oil.

Making the fried Roman fried zucchini is very simple and fast but the result will certainly give you satisfaction. You can eat them as an appetiser or as a side course for meat or fish. So let’s see how to prepare fried Roman-style fried zucchini!

Ingredients

Nutrients in portion (100g)

Calories
155
Protein
2g
Fat Total
12.01g
Fat Saturated
0.83g
Carb
11.7g
Dietary Fiber
1.1g
Cholesterol
1mg
Sodium
266mg

Step by step method

  • Step 1

    To start preparing the Roman-style fried zucchini you have to start to clean zucchini, remove the ends and then cut them into small, fairly thin sticks, about 4 mm.

  • Step 2

    Put the zucchini sticks all in a bowl and sprinkle them with salt. Leave them to rest for about half an hour so that they lose the vegetation water.

  • Step 3

    Remove the water released from the zucchini, dry the sticks with a sheet of absorbent paper and pass them in a mixture of flour and grated pecorino.

  • Step 4

    Remove the excess flour and fry in a pan where you have already brought the oil to temperature.

  • Step 5

    Remove them when they are of a pale gold color, and arrange them on absorbent kitchen paper. Add salt only if necessary and transfer them gently to a serving dish. Then serve hot Roman-style fried zucchini.

Tips & variations

  • The Roman-style fried zucchini can also be cut into rounds.

  • If you wish to have a thicker batter on Roman fried zucchini, you can add an egg and a dash of milk to the flour.

  • The Roman-style fried zucchini can be kept for a day at most in the refrigerator and then heated before being served again, but in this case they will lose their initial crispness.

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