Fried and always fried, so delicious! Whatever you fry is a pleasure, and if you’re careful, you can even fry in a “healthy” way. Suitable oil used only once, right temperature, little salt, and only at the end, that’s what I follow. For the Genovese Frisceu, which are great to start a meal, I prepared the batter with sparkling water made with the packet and added the zucchini. As you can see from the photo, the frisceu came out crispy and dry.
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients
- 2 zucchini
- 1 fresh spring onion
- 3/4 cup flour
- 1/2 cup sparkling water (ready or with Idrolitina packet)
- 1/2 tsp fine salt
- 2 cups peanut oil
Tools
- Kitchen Scale
- Measuring Jug
- Bowl
- Saucepan
- Slotted Spoon
Steps
Wash, trim the zucchini, and dice them; use the flowers if they are fresh and slice the spring onion. You can use ready-made sparkling water, but if you use the packet, dissolve it with 1/2 cup of cold water in a rather tall jug since it’s effervescent and might overflow. Pour the flour into a bowl, add the sparkling water, and mix well until a cream is formed. It should be slightly thicker than regular batter. Do not add salt.
Add the zucchini and spring onion to the batter and let it rest for a few minutes. Pour the peanut oil into a high-sided saucepan, and once it reaches temperature, scoop a spoonful of the mixture and let it drop into the oil. The heat should not be too high, or they will be cooked on the outside and raw on the inside. The frisceu should float and turn over by themselves. Once they have turned golden, drain them, place them to dry on absorbent paper, and salt them. If you don’t like zucchini, you can make them with just onions, asparagus, or lettuce leaves. They should be served very hot.
