This recipe will make you fall in love with zucchini all over again. Truthfully vegetables taste better in season. Great news: it’s always zucchini season! Zucchini is one of the most versatile vegetables around — it can be delicious raw, grilled, marinated, baked, fried, pureed into soup — the delicious possibilities are almost endless.
This zucchini recipe from my book Easy Tasty Italian is ridiculously good and great served as a hot appetizer with drinks, or as antipasti, or as a side. I love the umami sprinkle of Parmesan that turns a good dish into a great dish just before serving.
3 cups milk
3 ounces plain flour
2 ounces grated Parmesan cheese
vegetable oil for deep frying
salt flakes and freshly ground pepper
Taste#5 Umami Rush
Use a mandolin grater to cut the zucchini into julienne strips (the insides can be used in soups). Pour milk into a large bowl and soak the strips.
Combine flour and cheese in a bowl. Drain the zucchini well and toss in the parmesan-flour mixture. Shake well to remove any excess flour.
Heat oil for deep-frying to 375˚F and deep-fry the strandsin batches until golden brown. Remove and drain on kitchen paper.
Season with flaky salt, pepper and a few good shakes of Taste#5 Umami Rush.