Typically when we think of something being "breaded and fried," the last step involves flour, cornmeal, breadcrumbs, or panko. In Italy, however, vegetables and fish are often "dorati e fritti," which translates to fried golden. With this method of frying, the food is dipped in flour, then in egg, and then fried. There is no final dredging in anything before the cooking. The egg coating hitting the oil is what gives the food its final golden color and the dish is almost always finished with a bright squeeze of fresh lemon.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
We enjoy it often in the summer; and If you make it, I hope you will also...eat with joy and in good health.
Buon appetito!
~ Cleo
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Cleo Coyle's
"Italian fried" Zucchini
Servings: This recipe is the perfect amount for two adult eaters.
To serve a family, you can easily double, triple, or quadruple it.
Ingredients:
1 young zucchini (about cucumber size)
1/4 cup all-purpose flour
2 eggs
2 tablespoons butter
1 lemon
Directions:
(1) Wash and cut zucchini: Wash the zucchini’s outside, pat dry, and cut into slices about ¼-inch thick. For a cucumber size zucchini, you’ll get about 20 slices. You want the slices uniform (not too thin, not too thick) so that they will all cook evenly. No need to peel the skin. My husband and I actually enjoy the bit of crispness that the deep green skin brings to this dish and young zukes have less of a harsh bite than older, larger ones. You'll retain much more nutrition if you leave the skin on, as well.
(3) Float slices in eggs: Break two eggs into a pie plate or cake pan. Add about 1/4 teaspoon of water and whisk. Set the floured zuke slices into the egg mixture. Flip to coat both sides. Let the slices soak while you melt the butter.
(5) Fry the slices: One at a time, lay the egg-washed slices in the melted butter. Now turn the heat back ON and up to medium. Allow the zucchini to fry about 5 to 8 minutes on each side. Turn each slice over using the tips of two forks, one in each hand. (This is the best method because you can easily separate any clusters that may have fused together.) You may need to flip the slices one or two more times. The trick to this dish is cooking it long enough to get a nice brown color on the slices (see my photos). If you need to do a second or third batch, then continue adding a bit more butter to the pan, but BEWARE: Do not overdo the butter; too much butter will give you a soggy result!
FINAL TIP: The trick to getting this dish right is not using too much butter. You may prefer to execute this dish with olive oil, but the taste will not be as nice, and please remember (if you decide to substitute oil for butter) to use it very sparingly. If you use too much butter or oil, your zucchini will come out soggy and too soft. Keep the fat content low and make sure you cook the zucchini enough to get the slices nicely browned but still a bit al dente (firm). When cooked properly, this is one of the most delicious ways to prepare an inexpensive and healthy vegetable. Buon appetito!
(2) Dredge in flour: Drop the slices in a zip lock bag with the ¼ cup of flour and shake it baby, shake it!
(3) Float slices in eggs: Break two eggs into a pie plate or cake pan. Add about 1/4 teaspoon of water and whisk. Set the floured zuke slices into the egg mixture. Flip to coat both sides. Let the slices soak while you melt the butter.
(4) Melt the butter: Over medium heat, warm up a skillet and throw in 2 tablespoons of butter. Do not let it brown or burn. Once the butter is just melted, swish around the pan to evenly coat the bottom. Now turn OFF the heat. This will give you time to lay out all of your zucchini without worrying about some of them overcooking and others undercooking.
(5) Fry the slices: One at a time, lay the egg-washed slices in the melted butter. Now turn the heat back ON and up to medium. Allow the zucchini to fry about 5 to 8 minutes on each side. Turn each slice over using the tips of two forks, one in each hand. (This is the best method because you can easily separate any clusters that may have fused together.) You may need to flip the slices one or two more times. The trick to this dish is cooking it long enough to get a nice brown color on the slices (see my photos). If you need to do a second or third batch, then continue adding a bit more butter to the pan, but BEWARE: Do not overdo the butter; too much butter will give you a soggy result!
(6) Finish with lemon: This dish is best served hot, right out of the pan. Place the finished zucchini on a plate covered with a paper towel (to soak up any bit of extra grease) and squeeze fresh lemon wedges over the hot slices. Do not skip the lemon! This is not an optional garnish, it’s essential for the Italian fried experience. Just as the bright tang of ketchup is added to French fries and malt vinegar is put on English fried fish to brighten those dishes and cut the heaviness of the fat, the lemon is the final layer of flavor that makes this dish a lively, lovely experience for your taste buds.
FINAL TIP: The trick to getting this dish right is not using too much butter. You may prefer to execute this dish with olive oil, but the taste will not be as nice, and please remember (if you decide to substitute oil for butter) to use it very sparingly. If you use too much butter or oil, your zucchini will come out soggy and too soft. Keep the fat content low and make sure you cook the zucchini enough to get the slices nicely browned but still a bit al dente (firm). When cooked properly, this is one of the most delicious ways to prepare an inexpensive and healthy vegetable. Buon appetito!
Eat (and read) with joy!
Eat (and read) with joy!
CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries, now celebrating more than twenty years in print. With more than 1 million books sold, they have gained an enthusiastic following. Cleo's "relentlessly entertaining" (Criminal Element) novels have been translated into Spanish, Japanese, and Czech; earned starred reviews from Library Journal and Kirkus; received Best of Year selection honors from multiple reviewers; and have been recommended by Booklist as among the best culinary mysteries for core library mystery collections. Alice and Marc are also bestselling media tie-in writers who have penned properties for Lucasfilm, NBC, Fox, Disney, Imagine, Toho, and MGM. They live in New York City, where they write independently and together, including the nationally bestselling Haunted Bookshop Mysteries.
CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries, now celebrating more than twenty years in print. With more than 1 million books sold, they have gained an enthusiastic following. Cleo's "relentlessly entertaining" (Criminal Element) novels have been translated into Spanish, Japanese, and Czech; earned starred reviews from Library Journal and Kirkus; received Best of Year selection honors from multiple reviewers; and have been recommended by Booklist as among the best culinary mysteries for core library mystery collections. Alice and Marc are also bestselling media tie-in writers who have penned properties for Lucasfilm, NBC, Fox, Disney, Imagine, Toho, and MGM. They live in New York City, where they write independently and together, including the nationally bestselling Haunted Bookshop Mysteries.
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
"EASILY ONE OF THE BEST BOOKS THAT I HAVE READ THIS YEAR...10 STARS!" —Escape with Dollycas into a Good Book
"A KNOCKOUT STORY....one of the best books in this endearing series...a TERRIFIC READ..." —Dru Ann Love, Raven Award-winning reviewer, Dru's Book Musings
No Roast for the Weary is also a culinary mystery with a killer menu of delicious recipes. Click here or on the image below to see the free illustrated guide to our book's recipe section...
Click here or the image above for
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
"EASILY ONE OF THE BEST BOOKS THAT I HAVE READ THIS YEAR...10 STARS!" —Escape with Dollycas into a Good Book
"A KNOCKOUT STORY....one of the best books in this endearing series...a TERRIFIC READ..." —Dru Ann Love, Raven Award-winning reviewer, Dru's Book Musings
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here or on the image below.
Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here or on the image below.
Cleo Coyle's Books in Order
Click here or on the image below.
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