Zucchini Fritti Recipe

Prepare zucchini

Wash the zucchini and trim the ends. Slice into 1/4-inch (6 mm) thick rounds. Pat slices dry with paper towels to remove surface moisture — this helps the coating adhere and prevents oil splatter.

Make coating mixture

In a shallow wide bowl combine the fine semolina, all-purpose flour, corn starch (if using), salt, and black pepper. Whisk to evenly distribute. Place the mixture on a large plate or tray for easy dredging.

Prepare egg wash

In another shallow bowl whisk together the eggs and milk until smooth.

Coat zucchini

Working in batches to avoid crowding, dip each zucchini round first into the egg wash, letting excess drip off, then dredge in the semolina-flour mixture, pressing lightly so the semolina adheres. Place coated rounds on a wire rack set over a sheet pan. Repeat until all zucchini are coated.

Heat oil

Pour the vegetable oil into a deep fryer or a heavy-bottomed pot to a depth of about 1.5–2 inches (4–5 cm). Heat oil to 175–180°C (350–360°F). Use a thermometer to maintain temperature; too cool makes greasy fritti, too hot will burn the coating.

Fry zucchini

Fry the zucchini in small batches (4–6 pieces depending on pan size) so the oil temperature holds. Fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon or spider to turn pieces if needed. Do not overcrowd the pan.

Drain

Transfer fried zucchini to a wire rack or a paper-towel-lined tray to drain. Immediately season lightly with a pinch of salt while still hot. Keep finished batches warm in a 90–100°C (200°F) oven on a baking sheet if frying in multiple batches.

While the oil heats (or up to a day ahead), make the tartare sauce. In a small bowl combine the mayonnaise, finely diced dill pickles, chopped capers, minced shallot, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper. Stir until homogeneous. Taste and adjust seasoning or acidity with more lemon or salt as needed. Chill until ready to serve to let flavors meld.

Arrange the zucchini fritti on a serving platter. Garnish with chopped parsley and serve immediately with lemon wedges and the chilled tartare sauce on the side for dipping.

Leftovers: store cooled fritti in an airtight container in the refrigerator for up to 1 day. Re-crisp in a 200°C (400°F) oven for 5–8 minutes before serving.