Fried zucchini with Parmigiano-Reggiano and lemon from Franny's: Simple Seasonal Italian by Andrew Feinberg and Francine Stephens and Melissa Clark (co-author)

  • lemons
  • zucchini
  • club soda
  • safflower oil
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellencooks on March 18, 2021

    This was really good! I've made fried zucchini many times but have used a flour/egg/breadcrumb coating before. Good batter here and we really liked the lemon and cheese on them.

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Reviews about this recipe

  • Serious Eats

    I had a hard time getting the batter to stick to the first batch of zucchini, no matter how dry they were before hitting the bowl. I added 2-3 more tablespoons of flour to thicken the mixture...

    Full review