Zucchini Fritte is a beloved appetizer at Carrabba’s Italian Grill, known for its crispy golden exterior and tender, flavorful inside. This simple yet delicious dish highlights fresh zucchini slices coated in a light batter and fried to perfection. It’s the perfect way to enjoy a classic Italian treat right at home.
Ingredients
To recreate Carrabba’s Zucchini Fritte at home, we need to gather fresh and quality ingredients to capture that perfect crispy texture and tender interior. Here is the organized list of everything required to make this delightful Italian appetizer:
- Fresh zucchini – 3 medium-sized, sliced into 1/4-inch thick rounds
- All-purpose flour – 1 cup, for light coating
- Cornstarch – 1/4 cup, helps achieve a crispy finish
- Eggs – 2 large, beaten
- Milk – 1/4 cup, to mix with eggs for batter
- Grated Parmesan cheese – 1/3 cup, adds savory flavor
- Seasonings:
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Garlic powder – 1/2 teaspoon
- Dried oregano – 1/2 teaspoon
- Vegetable oil – for frying, about 2 cups or enough to submerge zucchini slices
- Marinara sauce – for dipping, serve warm
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Fresh zucchini | 3 medium-sized | Sliced into 1/4-inch thick rounds |
| All-purpose flour | 1 cup | Light coating |
| Cornstarch | 1/4 cup | For extra crispiness |
| Eggs | 2 large | Beaten |
| Milk | 1/4 cup | Mixed with eggs |
| Grated Parmesan cheese | 1/3 cup | Adds savory depth |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | Freshly ground preferred |
| Garlic powder | 1/2 teaspoon | |
| Dried oregano | 1/2 teaspoon | |
| Vegetable oil | ~2 cups | For deep frying |
| Marinara sauce | As needed | For serving |
We will use this balanced mix to create the batter that gives Carrabba’s Zucchini Fritte its signature crispy golden exterior and flavorful tender bite.
Equipment Needed
To successfully make Carrabba’s Zucchini Fritte, having the right equipment is crucial for achieving that signature crispy texture and perfect golden color. Below we outline the essential tools we use to prepare this Italian appetizer with ease and precision.
Essential Kitchen Tools
- Mixing Bowls: Use medium-sized bowls for combining the batter ingredients and dredging the zucchini slices.
- Whisk: A whisk helps us blend eggs, milk, and seasonings into a smooth, lump-free batter.
- Sharp Knife: For slicing zucchini into uniform thin pieces to ensure even frying.
- Cutting Board: A sturdy surface to safely slice fresh zucchini.
- Measuring Cups and Spoons: To accurately measure the flour, cornstarch, Parmesan, and seasonings.
- Colander or Paper Towels: To drain excess moisture from sliced zucchini before battering.
Cooking Equipment
- Large Skillet or Frying Pan: We prefer a heavy-bottomed skillet to maintain consistent heat for frying.
- Thermometer: Maintaining oil temperature around 350°F (175°C) is key to a crispy finish.
- Slotted Spoon or Tongs: For carefully lowering zucchini slices into hot oil and removing them without excess oil.
- Cooling Rack: After frying, we place zucchini fritters on a wire rack to keep them crisp.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine batter ingredients and coat zucchini | Choose medium size for control |
| Whisk | Blend eggs and liquid evenly | Avoid lumps for smooth batter |
| Sharp Knife | Slice zucchini thinly and uniformly | Ensures even cooking |
| Cutting Board | Safe surface for slicing | Use a non-slip board |
| Measuring Cups/Spoons | Accurate measurement of dry and wet ingredients | Critical for recipe balance |
| Colander/Paper Towels | Remove moisture from zucchini | Helps batter adhere and crisp |
| Skillet/Frying Pan | Fry zucchini evenly | Heavy-bottomed for heat control |
| Thermometer | Maintain proper frying temperature | Oil temperature ideally 350°F |
| Slotted Spoon/Tongs | Remove fritters from oil | Prevents oil splatter and excess oil |
| Cooling Rack | Drain oil and cool fritters | Keeps fritters from sogginess |
Prep Work
Before we dive into frying, proper preparation ensures our Carrabba’s Zucchini Fritte turns out perfectly crispy and flavorful. Let’s start by prepping the zucchini, moving on to the batter, and finally setting up for frying.
Preparing the Zucchini
- Wash the zucchini under cold running water to remove any dirt.
- Trim both ends with a sharp knife.
- Slice the zucchini into approximately 1/4-inch thick rounds for an ideal bite-sized texture.
- To achieve a crispier finish, remove excess moisture:
- Place the slices in a colander.
- Sprinkle lightly with salt and toss gently.
- Let them rest for 10-15 minutes to draw out water.
- After resting, pat the slices dry thoroughly with paper towels or a clean kitchen towel.
“Removing excess moisture from zucchini is key to a crispy texture that Carrabba’s Zucchini Fritte is known for.”
Preparing the Batter
Our batter combines a balance of dry and wet ingredients to achieve the perfect coating:
| Ingredient | Amount | Preparation |
|---|---|---|
| All-purpose flour | 1 cup | Sifted |
| Cornstarch | 1/4 cup | For extra crispiness |
| Grated Parmesan cheese | 1/3 cup | Freshly grated for best flavor |
| Eggs | 2 large | Beaten |
| Milk | 1/3 cup | Whole milk recommended |
| Italian seasoning | 1 tsp | Mix with flour |
| Garlic powder | 1/2 tsp | Mix with flour |
| Salt and pepper | To taste | Both dry and wet mix |
- Whisk together the dry ingredients in one bowl.
- In a separate bowl, beat the eggs and milk until well combined.
- Slowly combine wet ingredients into dry, stirring until the batter is smooth and free of lumps.
Tip: The addition of Parmesan cheese in the batter adds depth and a subtle tang to the coating.
Setting Up for Frying
- Choose a large heavy skillet or deep frying pan for ample space and even heat distribution.
- Fill the pan with 2 to 3 inches of vegetable oil, ideal for shallow frying, and heat to 350°F (175°C).
- Use a thermometer to monitor and maintain consistent oil temperature.
- Arrange your tools nearby:
- Slotted spoon or tongs for safely placing and removing zucchini slices.
- A cooling rack set over paper towels to drain excess oil while keeping the fritters crisp.
- Have your marinara dipping sauce ready and waiting for serving.
Instructions
Follow these detailed steps to create Carrabba’s Zucchini Fritte with its iconic crispy exterior and tender interior. Proper technique is essential to replicate this beloved Italian appetizer at home.
Making the Batter
- In a large mixing bowl, combine the following dry ingredients:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Whisk these dry ingredients thoroughly to ensure even distribution of the Parmesan and seasonings.
- In a separate bowl, beat together:
- 2 large eggs
- ½ cup whole milk
- Gradually add the wet ingredients to the dry mixture, whisking continuously until the batter becomes smooth and without lumps. The batter should be thick enough to coat the zucchini slices evenly but not dripping.
Pro Tip: A smooth and properly seasoned batter is key to achieving the signature crispy texture of Carrabba’s Zucchini Fritte.
Coating the Zucchini
- After slicing the zucchini into thin rounds (about ¼ inch thick) and salting them to draw out moisture, pat each slice dry with paper towels.
- Dip each dry zucchini slice into the prepared batter, making sure every side is coated thoroughly.
- Let the excess batter drip back into the bowl before transferring the slice to a clean plate or tray.
| Step | Action | Tip |
|---|---|---|
| Slice & Salt | Slice zucchini & sprinkle salt | Rest 10-15 min to remove moisture |
| Pat Dry | Remove excess water | Use paper towels for best results |
| Dip in Batter | Fully coat each slice | Avoid thick clumps of batter |
| Drain Excess | Let batter drip off | Prevent soggy fritters after frying |
Frying the Zucchini Fritte
- Heat vegetable oil in a heavy skillet or frying pan to 350°F (175°C) using a kitchen thermometer for accuracy.
- Carefully place a few battered zucchini slices into the hot oil, avoiding overcrowding to maintain the oil temperature.
- Fry each side for about 2-3 minutes until they turn a golden brown and crisp.
- Use a slotted spoon or tongs to gently flip the zucchini halfway through cooking for even frying.
- Remove the fritters promptly after they reach the desired color to avoid overcooking and sogginess.
Safety Reminder: Always monitor oil temperature closely and keep children and pets away from the cooking area.
Draining and Seasoning
- Transfer the fried zucchini fritters onto a cooling rack set over a baking sheet or on paper towels to drain excess oil.
- While still hot, sprinkle a pinch of additional salt and freshly cracked black pepper to enhance flavor.
- Serve immediately with warm marinara sauce for dipping to complete the authentic Carrabba’s experience.
| Final Touches | Notes |
|---|---|
| Draining | Use cooling rack or paper towels |
| Seasoning | Sprinkle salt & pepper hot |
| Serving Suggestion | Pair with warm marinara sauce |
Serving Suggestions
To fully enjoy our Carrabba’s Zucchini Fritte, serving it with complementary flavors and textures enhances the overall dining experience. Here are our top serving ideas to elevate this classic Italian appetizer:
- Warm Marinara Sauce
Serve the zucchini fritters immediately with a generous side of warm, homemade marinara sauce. The rich tomato flavor and subtle herbs perfectly balance the crispy, savory zucchini, creating a harmonious bite every time.
- Fresh Lemon Wedges
A squeeze of fresh lemon adds a bright, tangy contrast. Place lemon wedges alongside the fritters for guests to add a zesty burst that cuts through the richness and lifts the dish.
- Parmesan Cheese Garnish
Lightly sprinkle freshly grated Parmesan cheese over the top of the hot fritters. This adds an extra layer of salty depth and an appealing visual touch.
- Herb Garnishes
Garnish with chopped fresh basil or flat-leaf parsley. These herbs provide freshness and a subtle earthiness that complements the zucchini’s flavor.
- Side Salad for Balance
Pair the fritters with a simple arugula or mixed greens salad dressed with a lemon vinaigrette. The peppery greens and bright dressing refresh the palate between bites.
- Complementary Dips
In addition to marinara, consider serving a garlic aioli or creamy basil pesto dip. These options provide a rich creaminess and herbal notes, enhancing the zucchini fritters’ appeal.
| Serving Item | Description | Flavor Profile |
|---|---|---|
| Warm Marinara Sauce | Classic tomato-based dip, warmed to perfection | Savory, tangy, herbaceous |
| Fresh Lemon Wedges | Sliced lemon for squeezing | Bright, tangy, refreshing |
| Parmesan Cheese | Freshly grated on hot fritters | Salty, nutty, savory |
| Herb Garnishes | Fresh basil or parsley | Earthy, fresh, aromatic |
| Side Salad | Arugula or mixed greens with lemon vinaigrette | Peppery, crisp, citrusy |
| Complementary Dips | Garlic aioli or basil pesto | Creamy, garlicky, herbal |
Remember to serve the Zucchini Fritte while they are piping hot to maintain their signature crispy texture. Pairing these fritters with thoughtfully selected accompaniments ensures every bite delivers the delightful, authentic Italian flavor Carrabba’s is known for.
Make-Ahead Tips
To ensure our Carrabba’s Zucchini Fritte turns out perfectly every time, here are some valuable make-ahead tips that help maintain freshness and crispiness without sacrificing flavor or texture.
Prepare Zucchini in Advance
We can slice and salt the zucchini up to 8 hours ahead. After slicing the zucchini into thin rounds, sprinkle them generously with salt and place them in a colander over a bowl or in the sink. This step draws out excess moisture, which is crucial for achieving that signature crispy exterior.
| Step | Timing | Key Tip |
|---|---|---|
| Slice zucchini | Up to 8 hours ahead | Use uniform thickness slices |
| Salt and rest | 30 minutes minimum | Drain liquid well |
| Rinse and dry | Just before battering | Pat dry thoroughly to remove salt |
Once the zucchini has rested, we rinse the slices briefly to remove excess salt and then pat them completely dry with paper towels or a clean kitchen towel. This prevents sogginess during frying.
Make Batter Ahead
The batter for the zucchini fritters can be mixed and refrigerated for up to 12 hours. Store it in an airtight container and give it a quick whisk just before dipping the zucchini slices.
“A well-rested batter blends flavors and keeps the texture consistent, contributing to that perfect golden crust.”
Frying Ahead and Reheating
We recommend frying the zucchini fritters fresh for the best crispiness. However, if needed, we can fry them up to 2 hours before serving and reheat them in a 375°F oven on a wire rack for 5 to 7 minutes. This method keeps the fritters crispy without becoming greasy.
| Storage Stage | Method | Storage Time |
|---|---|---|
| Sliced, salted | Refrigerate covered | Up to 8 hours |
| Batter prepared | Refrigerate in airtight container | Up to 12 hours |
| Fried fritters | Reheat in 375°F oven on wire rack | Within 2 hours |
Tips for Maintaining Crispiness
- Avoid stacking zucchini fritters after frying; arrange them in a single layer on a cooling rack.
- Serve with warm marinara sauce just before eating to prevent sogginess from moisture buildup.
- If storing longer than 2 hours, cool fritters completely and freeze in a single layer on a parchment-lined tray before transferring to a freezer bag.
By following these make-ahead tips we can enjoy the authentic taste of Carrabba’s Zucchini Fritte with all the convenience we need for busy gatherings or meal prep.
Conclusion
Bringing Carrabba’s Zucchini Fritte into our kitchens lets us enjoy a crispy, flavorful Italian appetizer anytime. With the right ingredients, tools, and techniques, achieving that perfect golden crunch is within reach. Pairing these fritters with warm marinara or creative dips adds a delicious finishing touch that elevates every bite.
By following the preparation and make-ahead tips, we can serve this crowd-pleaser fresh and crispy, whether for casual meals or special occasions. It’s a simple yet impressive way to celebrate authentic Italian flavors at home. Let’s get frying and savor the satisfying taste of Carrabba’s classic Zucchini Fritte together.
Frequently Asked Questions
What is Zucchini Fritte?
Zucchini Fritte is a crispy Italian appetizer made from fresh zucchini slices that are lightly battered and fried to golden perfection. It’s known for its crunchy outside and tender, flavorful inside.
What ingredients do I need to make Carrabba’s Zucchini Fritte?
You need fresh zucchini, all-purpose flour, cornstarch, eggs, milk, grated Parmesan cheese, salt, pepper, and seasonings. Marinara sauce is ideal for dipping.
What equipment do I need to prepare Zucchini Fritte?
Essential tools include mixing bowls, a whisk, sharp knife, cutting board, measuring cups and spoons, colander or paper towels, a skillet or frying pan, a thermometer, tongs or slotted spoons, and a cooling rack.
How do I prepare zucchini for frying?
Wash, trim, and slice the zucchini. Remove excess moisture by salting the slices and letting them rest for a while, then pat dry before battering.
How do I make the batter for Zucchini Fritte?
Combine flour, cornstarch, grated Parmesan, eggs, milk, and seasonings to create a smooth, well-seasoned batter that crisps well during frying.
What is the best way to fry Zucchini Fritte?
Heat oil to 350°F (175°C), avoid overcrowding the pan, fry until golden and crispy, then drain on a cooling rack or paper towels. Season while hot.
How should I serve Zucchini Fritte?
Serve immediately with warm marinara sauce. You can also add lemon wedges, extra Parmesan, herbs, or dips like garlic aioli and basil pesto for extra flavor.
Can I make Zucchini Fritte ahead of time?
Yes, slice and salt zucchini up to 8 hours ahead, refrigerate batter up to 12 hours, and fry fritters up to 2 hours before serving. Reheat in a 375°F oven to keep them crispy.
How can I keep Zucchini Fritte crispy?
Drain well after frying, avoid stacking fritters, and serve with warm marinara sauce just before eating to maintain crispiness.
Is Zucchini Fritte healthy?
Zucchini is a nutritious vegetable, but because Zucchini Fritte is fried, it is best enjoyed in moderation as an indulgent appetizer.