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Maggiano's Little Italy Crispy Zucchini Fritté Recipe
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Maggiano's Little Italy Crispy Zucchini Fritté Recipe

Make this Straight-From-the-Restaurant Maggiano's Little Italy Crispy Zucchini Fritté Recipe at home. Strips of Zucchini hand-battered with Japanese Bread Crumbs, fried to a golden brown and served with a zesty Lemon Aioli Cream Sauce.
Prep Time30 minutes
Active Time20 minutes
Total Time50 minutes
Course: Appetizer, Party Recipe
Cuisine: Italian
Keyword: Maggiano's Little Italy

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

  • 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 below.
  • Place a zucchini on a cutting board. Remove minimal amount off both ends and discard.
  • 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.
  • Repeat until all zucchini are sliced.
  • Place soda water into a stainless steel mixing bowl. Set aside.
  • Place Panko breadcrumbs in a shallow bowl.
  • In a third bowl, combine flour, cornstarch, 1/2 teaspoon kosher salt, pepper, oregano and granulated garlic. Mix well.
  • 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.
  • Dip each individual slice of zucchini in batter. Allow batter to briefly drip off zucchini.
  • Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides.
  • Place breaded zucchini slices onto a small sheet tray or baking tray lined with paper towels. Do not overlap.
  • Dust zucchini with the remaining Japanese breadcrumbs.
  • Fill deep fryer or large dutch oven with enough oil to deep fry the slices.
  • Heat oil to 350°F.
  • Place breaded zucchini, a few strips at a time, into hot oil. Fry for 3 - 4 minutes or until golden brown.
  • Remove browned strips and place onto a paper towel-covered sheet tray.
  • Lightly dust evenly with kosher salt, Parmesan cheese, and Romano cheese.
  • Continue with the rest of the zucchini slices until all are fried.
  • Place on a serving plate.
  • Sprinkle with parsley.
  • 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.

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