Fried Zucchini With Parmigiano-Reggiano And Lemon Recipe

Recipe By Serious Eats

Fried vegetables make up a substantial chapter in the new franny's cookbook. Rather than serving a plethora of deep fried cheese sticks and onion rings dipped in tomato sauce, andrew feinberg and francine stephens take a lighter approach. 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.

4.9
30 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Fried Zucchini With Parmigiano-Reggiano And Lemon
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Ingredients for Fried Zucchini With Parmigiano-Reggiano And Lemon Recipe

  • 1/4 pound Slim zucchini, trimmed
  • 1/4 teaspoon Kosher salt, plus more for sprinkling
  • None A
  • As required Batter
  • 0.13 cup Cornstarch
  • 0.13 cup All purpose flour
  • 1/4 cup Club soda
  • As required Safflower, canola, or grapeseed oil for deep frying
  • As required Freshly Cracked Black Pepper
  • As required Lemon wedges
Nutrition
value
118
calories per serving
< 1 g Fat1 g Protein25 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    25g
  • Fiber
    3g

MacroNutrients

  • Carbs
    25g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    < 1mg
  • Vitamin A
    97mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    28mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Serious Eats