• Zucchini Fritti

    Indulge in crispy perfection with our Zucchini Fritti recipe. A delicious batter, created by gently blending dry ingredients with sparkling water, coats delicate baby marrow fingers. After a brief rest, the batter incorporates airy egg whites for an extra crunch. Deep-fry to a golden hue, sprinkle sea salt, and savour with homemade aioli. “Goodbye” potatoes and “hello” zucchini.

    Zucchini Fritti

    Snack, Dinner
    By Kate Turner Serves: 4
    Total Time: 50 minutes


    • The batter
    • 100 g cornflour 
    • 100 g self-raising flour 
    • 1 tsp salt 
    • 1 cup sparkling water
    • The aioli
    • 2 egg yolks 
    • 1 garlic clove, crushed
    • ¼ tsp salt 
    • ¼ tsp mustard 
    • 2 tsp white wine vinegar 
    • 1 cup olive oil
    • Zucchini fingers
    • 2 egg whites 
    • 500 g baby marrows, quartered


    For the batter


    Combine all the dry ingredients.


    While whisking continuously, gently drizzle in the sparkling water, until you have a thick batter.


    Refrigerate to rest for 30 minutes.

    For the aioli


    Whisk together the egg yolks, garlic, salt, mustard and vinegar in a bowl. Add the oil to a jug.


    While whisking vigorously, trickle in the oil, until emulsified.


    Season to taste and refrigerate.

    For the baby-marrow fingers


    Beat the egg whites until stiff peaks form. Fold into the chilled batter.


    Heat enough oil to deep-fry.


    Dip each baby marrow into the batter and deep-fry until a light golden brown. Drain on paper towel. Sprinkle over sea salt while still hot.


    Serve immediately with aioli.

    Made this Zucchini Fritti recipe? Tag us @foodandhomesa #CookingWithFH on Instagram

    ALSO SEE: Zucchini steaks with pesto almond crumb


    Recipes & styling: Kate Turner

    Photography: K-leigh Siebritz