Zucchini Fritti Recipe

Slice

Trim the ends off the zucchini. Slice into 1/4-inch rounds (or 1/4-inch sticks if you prefer batons). Aim for uniform thickness so they fry evenly.

Sweat

Place zucchini slices in a single layer in a colander or bowl and toss with 1 tablespoon fine sea salt. Let sit for 15–20 minutes to draw out moisture. Pat slices dry thoroughly with paper towels or a clean kitchen towel before coating.

Dry mix

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 cup grated Parmesan if using.

Wet mix & combine

In a separate bowl lightly beat 1 large egg. Add 1 cup cold sparkling water or club soda and stir to combine. Pour the wet mixture into the dry mix and whisk gently until just combined. The batter should be slightly lumpy and thick enough to coat the back of a spoon — adjust with a tablespoon of water if too thick or a tablespoon more flour if too thin. Keep batter cold for best crispness (place bowl over an ice bath briefly if desired).

Optional Panko finish

If using panko, spread 3/4 cup panko in a shallow dish. After dipping battered zucchini into the panko, press lightly to adhere — this gives an extra-crisp texture.

Heat oil

Pour about 3 to 4 cups neutral oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches. Heat oil over medium-high until it reaches 350°F–365°F (175°C–185°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too fast.

Coat zucchini

Working in small batches (4–6 slices at a time so the oil temperature doesn't drop), dredge each dry zucchini slice briefly in a little flour (optional, helps batter stick), shake off excess, then dip into the batter to coat completely. If using panko, immediately press the battered slice into the panko on both sides.

Fry until golden

Gently slide coated zucchini into the hot oil in a single layer; do not overcrowd. Fry 2–3 minutes per side, turning once, until batter is golden brown and crisp. Thinner slices may cook faster. Maintain oil temperature between 325°F–350°F — lower temperature will make the fritti greasy, too high will burn the exterior before the zucchini cooks.

Drain

Use a slotted spoon or spider to remove fritti and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with flaky sea salt. Keep finished fritti in a single layer in a warm oven at 200°F (95°C) if frying additional batches to preserve crispness.

Arrange zucchini fritti on a platter, garnish with chopped fresh parsley and serve with lemon wedges and dipping sauce (marinara or garlic aioli). Serve hot for best texture.