Have I already told you about my passion for zucchini?? Here on the blog, you can find them cooked in every way. My husband faithfully supplies me every year. I’m practically set for the whole summer. Today I prepared zucchini in batter, but I didn’t feel like grating them and just diced them. Too good!! The batter is very simple to make. I prepared my Egg-free batter for frying which is now tried and true. Perfect for vegetables, but also for meat or fish. Are you a zucchini lover like me?? Also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 tablespoons all-purpose flour
- 1 pinch black pepper
- 1 pinch salt
- 2/3 cup cold water
- 1 teaspoon instant yeast for savory preparations (optional)
- A few basil leaves
- 2 zucchini
- 2 quarts sunflower oil
Tools
- Frying pan
- Bowl
- Whisk
Steps
Wash the zucchini, remove the ends, and cut them into small pieces.
Take a bowl and pour in the 3 tablespoons of flour, the pinch of pepper, salt, and yeast (optional). Mix carefully. Add 2/3 cup of water and mix until you get a smooth batter without lumps.
Add the basil to the batter. Mix carefully.
Pour the zucchini into the bowl with the batter and mix well until all the zucchini are covered with the batter.
Put the 2 quarts of sunflower oil in a pan and heat it over high heat. As soon as the oil is hot enough, pour in the zucchini by spoonfuls.
Cook for a few minutes per side. Once they are golden, drain them on absorbent paper and serve.
Good even cold.
