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As featured in our Verismo Menu

Not much to be said here except: yum.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan.

Serves 4-6


1 lb fresh zucchini, washed

2/3 C flour

Vegetable oil



  1. Cut the ends off the zucchini, and slice the zucchini lengthwise into slices about 1/8 inch thick. 
  2. 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. 
  3. 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. 
  4. 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: