Maggiano's Little Italy Crispy Zucchini Fritté Recipe

If You enjoy a Crispy Fried Zucchini Appetizer, You will LOVE making Maggiano's Little Italy's Crispy Zucchini Fritté at Home with our Easy Recipe.

This recipe for Crispy Zucchini Fritté comes straight from Maggiano's Little Italy. So you know that it will taste just like the real thing. Because it is the Real Thing!

Maggiano's Little Italy Crispy Zucchini Fritté Recipe

Photo by gkrew

           
Maggiano's Little Italy Lemon Aioli Recipe

Maggiano’s Little Italy Lemon Aioli Recipe

At Maggiano’s Lemon Aioli is served with their amazing Crispy Zucchini Fritté, but it is also good on Asparagus, Grilled Steaks, Fried Shrimp and Calamari and much more.

Click HERE Now to Make Maggiano’s Little Italy Lemon Aioli Recipe at Home

   

Maggiano's Little Italy Crispy Zucchini Fritté Recipe



Maggiano's Little Italy Crispy Zucchini Fritté Recipe

If You enjoy a Crispy Fried Zucchini Appetizer, You will LOVE making Maggiano's Little Italy's Crispy Zucchini Fritté at Home with our Easy Recipe. This recipe for Crispy Zucchini Fritté comes straight from Maggiano's Little Italy. So you know that it will taste just like the real thing. Because it is the Real Thing!


Ingredients

  • 3 - 4 fresh Zucchini, 7 - 8-inches in length, washed and dried off
  • 6 - 8 ounces Soda Water
  • 3 - 4 cups Japanese Panko Breadcrumbs
  • 1/2 cup All Purpose Flour
  • 4 tablespoons Cornstarch
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper, to taste
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon granulated Garlic
  • Oil, for frying
  • 1 tablespoon grated Parmesan Cheese
  • 1 tablespoon grated Romano Cheese
  • 1/2 teaspoon chopped Parsley
  • 1 Lemon, cut into quarters, to serve
Instructions
  1. If you are serving Maggiano's Little Italy Crispy Zucchini with a side of Maggiano's Little Italy Lemon Aioli - and you REALLY SHOULD - make up a batch now, using the recipe linked to in the box above.
  2. Place a zucchini on a cutting board. Remove minimal amount off both ends and discard.
  3. Cutting by hand or, better, using a mandolin slicer, slice into 1/4-inch thick slices lengthwise - so that you have long, thin strips (See the photo above). Set aside.
  4. Repeat until all zucchini are sliced.
  5. Place soda water into a stainless steel mixing bowl. Set aside.
  6. Place Panko breadcrumbs in a shallow bowl.
  7. In a third bowl, combine flour, cornstarch, 1/2 teaspoon kosher salt, pepper, oregano and granulated garlic. Mix well.
  8. Add flour mixture to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with more soda water.
  9. Dip each individual slice of zucchini in batter. Allow batter to briefly drip off zucchini.
  10. Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides.
  11. Place breaded zucchini slices onto a small sheet tray or baking tray lined with paper towels. Do not overlap.
  12. Dust zucchini with the remaining Japanese breadcrumbs.
  13. Fill deep fryer or large dutch oven with enough oil to deep fry the slices.
  14. Heat oil to 350°F.
  15. Place breaded zucchini, a few strips at a time, into hot oil. Fry for 3 - 4 minutes or until golden brown.  
  16. Remove browned strips and place onto a paper towel-covered sheet tray.
  17. Lightly dust evenly with kosher salt, Parmesan cheese, and Romano cheese.
  18. Continue with the rest of the zucchini slices until all are fried.
  19. Place on a serving plate.
  20. Sprinkle with parsley.
  21. Serve with lemon wedges and Maggiano's Little Italy Lemon Aioli - SURELY, you took our advice and made some, right? - Plus any other dipping sauces you like.  
 
       

Photo of "Zucchini appetizer Maggiano's" is by gkrew and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here - https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, G. Great Picture. Photos may be "representative" of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe was shared by Maggiano's Little Italy Chef, Jeff Mann, published on the Maggiano's Little Italy Blog in 2013 (blog no longer available) and rediscovered by us using the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.