Zucchini/Courgette Salad

Name: Zucchini/Courgette Salad (Zucche Fritte)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 clove garlic, crushed; 2 tbsp chopped leaf fennel, or 1 tsp fennel seed; 2 slices white bread, crusts discarded; 2 slices white bread, crusts discarded; salt; 2 oz/½ cup/60 g flour; 2 tbsp chopped leaf fennel, or 1 tsp fennel seed; 4-6 tbsp olive oil (for frying); 4 fl oz/½ cup/125 ml white wine vinegar or cider vinegar; 4 fl oz/½ cup/125 ml white wine vinegar or cider vinegar; pinch of saffron infused in 2 tbsp boiling water (optional); pinch of saffron infused in 2 tbsp boiling water (optional); 2 lb/1 kg zucchini/courgettes, cut in ¼ inch/6 mm rounds; 2 lb/1 kg zucchini/courgettes, cut in ¼ inch/6 mm rounds

Zucche Fritte

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

These fritters are typically Florentine as the best oil came from that region. The zucche used by Martino were most likely the large marrows that are common in Europe (though in his day they were certainly smaller in size). Zucchini (Courgettes) were probably brought later from the New World but they must closely resemble Martino’s marrows.

Take marrows and clean them well. And then cut them crosswise in slices as thin as the blade of a knife

Ingredients

Europe
Italy
Vegan
Mediterranean

Ingredients

Method