Roman-Style Fried Zucchini

Roman-style fried zucchini are a very simple and tasty side dish, typical of Roman cuisine. Here is the recipe:

Ingredients

• Young and firm zucchini, 6 medium
• Flour as needed for coating
• Sunflower seed oil for frying
• Fine salt to taste

Preparation

1. Start by washing the zucchini and cutting them into rounds about 3-5 mm thick. To ensure the zucchini cook evenly and don’t absorb too much oil during frying, it’s important that the rounds are all the same thickness.
2. Place plenty of flour on a plate, then coat the zucchini rounds in the flour until well covered. This step helps make the frying crispy and helps the oil adhere well.
3. Heat plenty of sunflower seed oil in a wide pan or deep fryer. The oil is ready when, inserting the handle of a wooden spoon, small bubbles form around it.
4. Fry the floured zucchini in hot oil until golden brown on both sides. Be careful not to add too many rounds at once to the pan to prevent the oil temperature from dropping too much and the zucchini from becoming greasy.
5. As they are ready, remove the zucchini from the oil and let them drain on kitchen paper towels. Sprinkle with fine salt to taste.
6. If desired, you can add a final touch of freshness by serving the zucchini with finely chopped fresh mint leaves or placing them on top of them.

Roman-style fried zucchini are also delicious served with a light dusting of balsamic vinegar or accompanied by a fresh tomato sauce for dipping.

Trivia

Frying is a technique widely used in Roman cuisine and fried vegetables are a classic on summer tables, when produce is at its peak flavor and freshness. Zucchini, with their tender interior and golden crust, are a perfect example of how simplicity can meet taste.