Deep-fried zucchini (Zucchini fritti) from The River Cafe Classic Italian Cookbook by Rose Gray and Ruth (Ruthie) Rogers

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

  • AllieTaylor on September 16, 2025

    This batter makes LOTS! I used a half recipe for 6 flowers and the chunks from 3 small/young zucchini. And I have lots left over. It should be possible to make this with one egg (¼ recipe, although it will be difficult to well whip one egg white). I didn’t even beat the egg whites until stiff (we were hungry and wanted to get on with things!). But it was excellent! For a ½ recipe, I needed about 500ml of warm water. I guess how much one would need might also depend on the weather but this will give an idea of how much needed.

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