Are you tired of the same old zucchini recipes? Yearning for a dish that's both incredibly flavorful and surprisingly easy to make? Then prepare to be amazed by these crispy Italian zucchini puffs! Forget soggy zucchini bread; these light and airy bites pack a powerful punch of fresh herbs, savory Parmesan cheese, and a perfectly crispy exterior. They’re the perfect appetizer, side dish, or even a satisfying snack, guaranteed to impress your family and friends. Each bite offers a delightful textural contrast – a crunchy shell giving way to a tender, herbaceous interior.
This recipe elevates the humble zucchini to new heights, transforming it into a culinary masterpiece. Forget complicated techniques and lengthy prep times; these puffs are remarkably simple to assemble and bake. Ready to experience the magic? Let’s dive into the easy step-by-step process to create these irresistible crispy Italian zucchini puffs.
Tools Needed
- Box grater
- Strainer
- Large bowl
- Whisk
- Frying pan with high edges
- Small spoon
- Second spoon or spatula
- Pair of forks
- Wired rack
- Baking sheet
Ingredients
- Zucchini: 2 medium
- Salt: 1/4 teaspoon + extra for sprinkling
- Flour: 1 cup
- Baking powder: 1 teaspoon
- Black pepper: a big pinch
- Eggs: 2
- Whole milk: 1/3 cup
- Garlic: 1 clove, minced
- Parsley: 2 tablespoons, finely chopped
- Parmesan cheese: 1/3 cup, freshly grated
- Pecorino romano cheese: 1/3 cup, freshly grated
- Frying oil: about 1.5 inches
Step-by-Step Instructions
Step 1. Prepare the Zucchini and Batter
- Remove ends from zucchini and grate using large holes of a box grater. Turn on its side halfway through for easier grating.
- Place grated zucchini in a strainer over a bowl. Sprinkle with 1/4 teaspoon of salt and mix. Let sit for 10 minutes to draw out moisture.
- In a large bowl, whisk together flour, baking powder, 1/4 teaspoon salt, and a pinch of pepper. Make a well in the center, crack in eggs and pour in milk. Whisk, slowly incorporating flour, then mix until smooth.
- Add minced garlic, chopped parsley, grated Parmesan, and pecorino romano to the batter. Mix well.
- Squeeze excess moisture from the zucchini by hand, a small handful at a time, and add it to the batter. Mix until combined. Batter should be thick but pourable.
Step 2. Fry the Zucchini Puffs
- Heat about 1.5 inches of frying oil to 350°F in a frying pan. Using a spoon, scoop about a tablespoon of batter, shape it, and carefully drop into the hot oil (8-10 at a time). Nudge them apart with a fork.
- Fry for about 3 minutes per side, or until golden brown, flipping with forks. Maintain oil temperature by adjusting heat as needed.
Step 3. Drain and Season
- Remove puffs and place on a wired rack over a baking sheet to drain excess oil while remaining crispy. Repeat with remaining batter.
- Sprinkle with salt immediately after frying.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- The salt helps to draw out excess moisture from the zucchini.
- The baking powder and eggs help the zucchini puffs puff up.
- Adjust the heat of your oil to maintain an optimal frying temperature.
Nutrition
- N/A
FAQs
1. Can I use different cheeses in these zucchini puffs?
Absolutely! Experiment with other hard cheeses like Asiago, Pecorino Romano, or even a blend. Just ensure they're grated finely.
2. How can I make these puffs ahead of time?
You can prepare the zucchini mixture a day in advance and store it in the refrigerator. Assemble and bake just before serving for the crispiest results.
3. What should I serve these zucchini puffs with?
They're delicious on their own, but also pair well with marinara sauce, aioli, or a simple balsamic glaze. They're also great alongside pasta dishes or salads.
These crispy Italian zucchini puffs are a testament to how simple ingredients can create extraordinary flavor. From appetizer to side dish, their versatility makes them a perfect addition to any meal. So, gather your ingredients, and get ready to experience the best zucchini recipe you’ve ever tasted!