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Chef Jeff Mann

Crispy Zucchini Fritté Recipe

by Jeff Mann - Dallas, TX | Written on April 30, 2013

If we asked what your go-to appetizer is at Maggiano’s, chances are you may say our Crispy Zucchini Fritté was at the top of your list. Zucchini season is among us and what better way to eat with the season than to try this recipe. From our table to yours, enjoy!

Crispy Zucchini Fritté Recipe

Yields 12-15 pieces
1 ½ lbs zucchini, 7-8” in length
6-8 oz soda water
½ cup all purpose flour
4 Tbsp cornstarch
1 tsp Kosher salt
¼ tsp black pepper, ground
¼ tsp granulated garlic
¼ tsp oregano
3-4 cups Japanese breadcrumbs, Panko
1 Tbsp Parmesan cheese
1 Tbsp Romano cheese
½ tsp chopped parsley
1 lemon, cut into quarters

Wash zucchini and drain well.
Place on a cutting board, remove minimal amount off both ends and discard.
Cut by hand or on a slicer and slice into ¼” thick slices lengthwise.
Place soda water into a stainless steel mixing bowl.
Combine flour, cornstarch, ½ tsp kosher salt, pepper, oregano, granulated garlic, and add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with soda water.
Dip each individual slice of zucchini in batter & allow batter to briefly drip off zucchini.
Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides.
Place onto a small sheet tray or baking tray lined with paper towels, and do not overlap. Dust the zucchini with the remaining Japanese breadcrumbs.
Place the breaded zucchini into 350° deep fryer for 3-4 minutes or until golden brown.  Place zucchini onto a napkin lined sheet tray and lightly dust evenly with Kosher Salt, Parmesan Cheese, and Romano Cheese.
Garnish with lemon wedge and chopped parsley.

Looking for the perfect accompaniment to your Crispy Zucchini Fritté? Look for our Lemon Aioli recipe soon!

We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish through July 3rd, 2013! Please join us on Instagram, Twitter and Pinterest, and watch us on YouTube for recipes and ideas.

  • Johnnal

    Oh Dear Lord! I CAN NOT WAIT for you to post the Aioli recipe!!! It’s my favorite thing on the menu. I order extra and eat it with everything!!! I wish I didn’t live so far away!!!!!

  • Megan

    SO glad you posted this…and I can’t wait for the Lemon Aioli recipe! My desire for this recipe is the reason I started following your blog to begin with! :) This is my favorite!

  • laura

    My favorite appetizer at Maggiano’s! Can’t wait for the Lemon Aioli recipe.

  • Shelby

    What kind of oil do you use in the deep fryer?

  • Lula

    I would love the signature salad dressing recipe that is paired with the Maggiano’s House Salad.

  • Zinfandel

    At what temperature do you deep fry?

  • KE

    Awesome!!! Thanks for posting!

  • Maggiano’s Chef’s Table

    [...] posted our Crispy Zucchini Fritté recipe back in April and as promised, we are sharing the recipe for its perfect accompaniment: Lemon [...]

  • foodielovee

    350 degrees

  • fooeodflajdf

    canola oil would probably be the best

  • Cliff

    How do you get soda water?

  • Maggiano’s Little Italy

    Thanks for your question. Any carbonated water will do!

  • Carl

    Had this at Short Pump Richmond last week, just wonderful.

  • Shelby Gallagher Wilmoth

    My wounddrful Aunts took me out and we got this zucchini fritte, I knew after my first bite I was going to want more.
    Thanks for sharing the recipe. I will have to cook this for my Aunts now.

  • Fran Gallagher Parrish

    I am going to try my luck at it too, It was so delicious ♥

  • Elle Fant

    If I do not have a deep fryer, do you think a frying pan will do the job? If so, medium to medium high heat? I don’t cook much, but I do love this zucchini and lemon aioli sauce!

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