Zucchini Fritti Recipe

August 11, 2023 (Last Updated: August 10, 2023)
Zucchini Fritti

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

Zucchini steaks with pesto & almond crumb

Recipes & styling: Kate Turner

Photography: K-leigh Siebritz

Recipe styled by: Kate Turner

Recipe photographer: K-Leigh Siebritz

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