Not much to be said here except: yum.
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
1 lb fresh zucchini, washed
2/3 C flour
- Cut the ends off the zucchini, and slice the zucchini lengthwise into slices about 1/8 inch thick.
- Put 1 cup water in a wide bowl and gradually whisk in the flour, constantly beating, until the batter has the consistency of sour cream.
- Fill a skillet or cast iron pan about halfway up with oil and turn heat on high. When the oil is quite hot, drop zucchini slices into batter with a fork, coating both sides. Slide slices into oil, which should be hot enough that zucchini will sizzle on contact. Add more slices, but don’t crowd the pan.
- Cook until fine golden crust forms on one side, then flip. Transfer onto a platter lined with paper towels and sprinkle with salt. Serve hot.
Pair it with: