Fried and always fried, too good! Anything fried is a delight and if you’re careful, you can fry in a “healthy” way. Suitable oil used only once, right temperature, little salt only at the end, that’s what I follow. For the Genovese Frisceu, which are excellent to start a meal, I prepared the batter with sparkling water made with the sachet 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
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 307.88 (Kcal)
- Carbohydrates 42.06 (g) of which sugars 0.77 (g)
- Proteins 8.56 (g)
- Fat 14.04 (g) of which saturated 2.44 (g)of which unsaturated 10.79 (g)
- Fibers 8.27 (g)
- Sodium 412.87 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini
- 1 fresh green onion
- 0.8 cup flour
- 0.4 cup sparkling water (ready or with Idrolitina sachet)
- 0.5 tsp fine salt
- 2 cups peanut oil
Tools
- Kitchen Scale
- Measuring Jug
- Bowl
- Small Pot
- Slotted Spoon
Steps
Wash, trim the zucchini, and dice them; use the flowers too if they are fresh and slice the green onion. You can use ready sparkling water but if using the sachet, dissolve the content with 0.4 cups of cold water in a tall enough jug as it may overflow due to effervescence. Pour the flour into a bowl, add the sparkling water, and mix well until a creamy batter forms. It should be a bit thicker than a regular batter. Do not add salt.
Add the zucchini and green onion to the batter and let it rest for a few minutes. Pour peanut oil into a high-sided small pot and once it reaches temperature, scoop a tablespoon of the mixture and let it drop into the oil. The heat should not be too high, or they will be cooked outside and raw inside. The frisceu should float and turn by themselves. Once they have a golden color, drain them, let them dry on paper towels, and salt them. If you don’t like zucchini, you can prepare them with just onions, with asparagus, or with lettuce leaves. They should be served very hot.
