Fried zucchini with paprika batter are a simple and tasty vegetable side dish prepared in just a few minutes. The crunchy batter that coats them is flavorful and enhances the taste of seasonal vegetables. You can also use it with other vegetables, such as onions, peppers and eggplants.
Also try the celery leaf fritters or the potato fritters with chickpea flour.
If you always have a few tablespoons of batter left in the bowl, please don’t throw it away — fry it as is without zucchini to make small fritters to add to the vegetable plate.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 zucchini
- 1 egg
- 4 tbsp (≈1/4 cup) flour
- 6 tbsp (≈3 fl oz — 3/8 cup) water
- 1/2 tsp sweet paprika (or hot)
- 1/2 tsp garlic powder
- to taste salt
- 2 pinches instant baking powder for savory preparations
- to taste sunflower oil (for frying)
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Preparation
Wash the zucchini and cut them in half, then halve them again lengthwise. Cut each zucchini half into 3 wedges.
Prepare the paprika batter by putting the beaten egg, flour, water, paprika, garlic powder, salt and the instant baking powder for savory dishes into a bowl. Mix well until the batter is smooth and creamy, then dip the zucchini sticks into it.
Pour about 1 finger of sunflower oil into a frying pan and heat it over medium-high heat. When it is hot, add the battered zucchini a few at a time and fry them on both sides until golden brown.
Drain the zucchini fritters one by one on a sheet of absorbent paper to remove excess oil, then place them immediately on the serving plate to preserve their crispness. Serve them hot or cold — they are great either way.
