Fried Zucchini Roman Style / Zucchine Fritte alla Romana

Serves 6


  • 4 medium size zucchini aboutinches long, cut into thin strips lengthwise then cut in half intoinch long strips*
  • Salt and pepper to taste
  • Asiago cheese, sliced or grated
  • Minced fresh or dried oregano
  • 1 cup flour
  • 2 eggs
  • 1 1/2 cups dry breadcrumbs
  • Vegetable oil to fry


  1. Place the zucchini strips in a colander; sprinkle them with salt and place a weight on top of them (like a can of tomatoes) and let them stand for 30 minutes. Rinse and dry the strips.
  2. Using two strips, make a sandwich with some of the cheese in the middle. Dip the sandwich in flour on both sides; then in beaten egg to which the oregano has been added and, finally, coat them in the breadcrumbs. Set aside.
  3. Heat 2 cups vegetable oil in a heavy-duty pot to 375°F and fry the sandwiches a few at a time until golden brown. Drain on brown paper or paper towels and serve hot.
  4. *A mandoline produces uniform slices easily. We used a Norpro off-camera:

This recipe was featured on Season 29 - Episode 2912.

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