Fried Zucchini with Parmigiano-Reggiano and Lemon
Sooner or later, your garden (and grocery store) will be overrun with zucchini. Fry those suckers up, and we promise, you'll never be sick of the veggie again. Plus, a grate of fresh pepper, sprinkle of Parmigiano-Reggiano, and zest of a lemon never hurt anyone.
Many of the fritti, like these fried zucchini sticks, are pieces of vegetables coated in a light tempura-like batter and given a quick dip in hot oil. The thin batter puffs and turns a light golden-brown, leaving the zucchini tender throughout, yet still bright green within. Freshly ground black pepper, Parmigiano-Reggiano, and a squeeze of lemon are all they need as a finishing touch.
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Photo by John von Pamer