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Ingredients
- 250 g zucchini
50 g all-purpose flour plus a little extra for dusting
50 g cornstarch- 4 g baking powder not baking soda
- 102 g cold milk plus a little only if needed to thin the batter
1 g salt
1 pinch ground black pepper- neutral frying oil enough for about 1 1/2 inches in a deep heavy pot; do not fill the pot above one-third
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Wash and dry the zucchini thoroughly, then cut into even slices about 1/4 inch thick. Pat dry again. Set a draining rack over a tray.
- Whisk the measured flour, cornstarch, baking powder, salt and pepper together. Stir in the cold milk just until combined. If necessary, add a little extra milk until the batter coats a slice without sitting on it in a thick lump.
- Heat the oil in a deep heavy pot to 350°F, using a frying thermometer. Leave ample headroom and keep the pot no more than one-third full. Keep water away from the hot oil.
- Lightly dust a dry zucchini slice with flour, shake off excess and dip in batter. Let excess drip away, then lower carefully into the oil. Fry, turning as needed, until golden and the coating is fully cooked. Let the test piece cool briefly, then cut it to confirm a tender vegetable and no wet batter inside.
- Adjust the heat or coating thickness after the test. Coat and fry the remaining slices in small batches without crowding, allowing the oil to return to temperature between batches. Lift onto the rack to drain and serve promptly.
- Discard leftover batter after cooking. Cool leftover fritters and refrigerate within 2 hours at 40°F or below; use within 3–4 days and reheat to 165°F, noting that the coating softens during storage.
Notes
This home version uses baking powder, not the separate baking-soda dry mix.
These instructions cover thin zucchini slices, not soft-shell crab, raw seafood or cheese.
Four snack portions are a serving suggestion.
Never leave hot frying oil unattended.
