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Fried Zucchini Roman Style

Zucchine Fritte alla Romana
Serves 6


4 medium size zucchini about 6 inches long, cut into thin strips lengthwise then cut in half into 3 inch 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


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.

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.

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.

*A mandoline produces uniform slices easily.  We used a Norpro off-camera:

This recipe is featured on show 2912 – Not just Zucchini.


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