Fried Zucchini with Flour and Water Batter
The extra bonus for being the first of the Pomodori to work with, and report on, a new ingredient, is the opportunity to discuss the most important aspect of Essentials of Classic Italian Cooking – the professorial lecture that will likely introduce that ingredient.
Remember, when we began this challenge, we approached the project as “virtual” students. Although Marcella may no longer be physically teaching classes, we can continue to learn from her. Before you read our next eight days of posts about zucchini, open you copy of Essentials and read Marcella’s treatise on this most classic Italian vegetable.
Quoting: “It is no exaggeration to say that when you explore all the ways of cooking zucchini, you reach for and bring within your grasp most of the processes that make up Italian cooking.”
Now, back to the first of the zucchini, the basic – la pastella. Thin lengthwise slices dipped in a simple, light flour batter and fried in very hot oil. There is really no need for me to discuss the process. The pictures will suffice.
I am so comforted by your skillful execution of my recipes, Deborah. I am a great believer in this batter that, when done carefully, can produce fried food on a par with the best tempura. Whether it was just Victor and me or a tableful of friends, I have never succeeded in making so many of these zucchini that there was a singe piece left over. Thank you, my dear.
Deborah responds: Marcella, what I didn’t mention in my post — this was our entire dinner that night. Dan started sneaking slices as they came out of the pan. In self defense, I found I needed to munch on my share or lose them. We ate them all as we stood around the stove.
I learned to fry veggies with sparkling water with a couple ice cubes to make it very cold. I also use 00 flour for lightness. Wonder if the results are the same? Yummy is what counts.
Looks delicious!!!
I had a gardener over yesterday. He is going to help me grow my own vegetables. They say that the zucchini becomes prolific in this part of the world. Luckily Marcella appears to have been very fond of zucchini, going by the number of her recipes.