Zucchine Fritte alla Romana

Fried zucchini Roman style is a very simple and tasty side dish, typical of Roman cuisine. Here’s the recipe:

Ingredients

• Young and firm zucchinis, 6 medium size
• Flour as needed for dredging
• Sunflower seed oil for frying
• Salt to taste

Preparation

1. Begin by washing the zucchinis and slicing them into rounds about 3-5 mm thick. To ensure that the zucchinis cook evenly and do not absorb too much oil during frying, it is important that the rounds all have the same thickness.
2. Place plenty of flour on a plate, then coat the zucchini rounds in the flour until well covered. This step helps to make the frying crispy and to adhere the oil properly.
3. Heat plenty of sunflower seed oil in a wide frying pan or a deep fryer. The oil is ready when, by inserting the handle of a wooden spoon, small bubbles form around it.
4. Fry the floured zucchini in hot oil until they are golden brown on both sides. Be careful not to put too many rounds at once into the pan to prevent the oil’s temperature from dropping too much and making the zucchini greasy.
5. As they are ready, remove the zucchinis from the oil and let them drain on kitchen paper towels. Sprinkle with salt to taste.
6. If you wish, you can add a final touch of freshness by serving the zucchinis with finely chopped fresh mint leaves or laying them on top.

Fried zucchini Roman style are also delicious served with a light dusting of balsamic vinegar or accompanied by a fresh tomato sauce for dipping.

Interesting Facts

Frying is a technique widely used in Roman cuisine and fried vegetables are a classic on summer tables, when vegetables are at the peak of their flavor and freshness. Zucchinis, with their soft interior and golden outer crust, are a perfect example of how simplicity can meet taste.