Fried Zucchini Recipe

Prepare zucchini

Wash zucchini and trim ends. Cut each medium zucchini into 1/4-inch thick rounds (or lengthwise into 1/4-inch planks if preferred). Pat dry with paper towels to remove surface moisture.

Make batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. In a separate bowl lightly beat 2 large eggs, then add 1 cup cold sparkling water and stir to combine. Pour wet into dry ingredients and whisk gently until just combined; small lumps are fine. Keep batter cold in a bowl set over ice if not frying immediately.

Heat oil

Pour about 1–1.2 liters vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a drop of batter — it should sizzle and float immediately.

Coat and fry

Working in batches to avoid crowding, dredge zucchini pieces lightly in a small dusting of flour (this helps batter adhere), then dip into the batter, letting excess drip back into the bowl. Carefully slide battered zucchini into the hot oil. Fry 2–3 minutes per side until golden and crisp (total 3–5 minutes depending on thickness). Use a slotted spoon or spider to transfer fried zucchini to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches in a single layer in a warm oven (200°F/95°C) to stay crisp while you finish remaining zucchini.

Finish

Once all zucchini are fried, season lightly with additional salt to taste. Serve hot with lemon wedges and the Sweet Pepper Glaze for dipping or drizzling.

Roast or char pepper

Place 1 large red bell pepper directly over a gas flame, under a broiler, or on a hot cast-iron skillet and char until skin is blackened and blistered on all sides (about 8–12 minutes), turning as needed. Transfer to a bowl and cover with plastic wrap or place in a sealed paper bag for 10 minutes to steam (this loosens the skin).

Peel and puree

When cool enough to handle, peel off the charred skin, remove stem and seeds, and roughly chop the pepper. Place chopped pepper in a blender or food processor with 3 tbsp sugar, 2 tbsp rice vinegar, 1 tbsp soy sauce, 3 tbsp water, 1/4 tsp salt and 1/2 tsp sesame oil. Blend until smooth.

Cook glaze

Pour the pepper purée into a small saucepan and bring to a simmer over medium-low heat. In a small cup mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Slowly whisk the slurry into the simmering purée and cook 1–2 minutes until thickened to a glossy glaze. Taste and adjust seasoning; add 1/4 tsp crushed red pepper flakes if you want a hint of heat.

Cool slightly

Remove from heat and let the glaze cool slightly; it will thicken more as it cools. If you prefer a smoother sauce, strain through a fine-mesh sieve before serving.