Zucchini Fritti

Deep-Fried Courgettes


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a recipe from Tuscany, although other versions of the same dish exist more or less all over the country. It can be made with courgette flowers, if they are available, but using thin slices of courgette is much simpler and tastes delicious. If you do choose to use flowers, check them on the inside for insects before proceeding, and remove the pistil, which will taste bitter.


  • 2 courgettes/zucchini
  • 1 egg, separated
  • 40 g/1 ½ oz/ cup plain/all-purpose flour
  • 150 ml/¼ pint/ cup milk, or milk mixed with water
  • 600 ml/1 pint/2 ½ cups sunflower oil, for deep-frying
  • sea salt


  1. Cut the courgettes into thin strips with a vegetable peeler or mandolin.
  2. In a bowl, beat together the egg yolk, flour and milk, or mixed milk and water, to make a smooth paste. Put the egg white into a clean, grease-free bowl and whisk until stiff. Gently fold into the batter.

  3. Carefully dip the courgettes into the batter to coat thoroughly.

  4. Heat the oil in a wide, deep pan until a cube of bread dropped into it sizzles at once.
  5. Carefully lower the courgette strips into the hot oil and deep-fry for 4 minutes, or until crisp and golden all over, turning frequently. (If they take longer than this then the oil is not hot enough.)

  6. Drain well on kitchen paper, sprinkle with a little salt and serve immediately.