How To Make Chef April Bloomfield's Zucchini Fritto


We never met a fried dish we didn't like. And with chef April Bloomfield's zucchini fritto, THIS IS NO DIFFERENT. Watch the Breville technique video with chef April Bloomfield and make the recipe below.


Batter Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 1 large egg yolk
  • About 2 cups ice-cold sparkling water

Zucchini Ingredients

  • Fryer oil, such as peanut oil
  • 1 lemon (if needed)
  • Roman zucchini (the kind with ridges), mixture of green & yellow, cut into batons

Garnish Ingredients

  • Handful of mint leaves, preferably black mint
  • Holland chilies
  • Red wine vinegar
  • Olive oil
  • 1 lemon

Batter Instructions

  1. Combine the flour, cornstarch, baking powder, and salt in a large mixing bowl and give it a good stir.
  2. Make a well in the center of the dry ingredients and plop in the egg yolk. Whisk in the ice-cold water 1/4 cup at a time, stopping when you have a smooth batter that’s the consistency of heavy cream.
  3. Cover the bowl with plastic wrap and chill if not using immediately.

Zucchini Instructions

  1. Heat fryer to 350°F. Dip the zucchini batons in the batter and drop into the fryer.
  2. Remove when zucchini starts to turn a very light gold, about 2-3 minutes.

Garnish Instructions

  1. In a bowl, combine chilies, a splash of vinegar, a glug of olive oil, a pinch of salt, and chopped mint.
  2. Stir and allow to sit for a few minutes.

To Serve

  • Remove zucchini from fryer and drain briefly on paper towels. Toss them with a healthy pinch of salt and serve alongside the chili dressing and sliced lemons.


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