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Maggiano’s Little Italy Crispy Zucchini Fritté Recipe
Maggiano’s Little Italy’s Crispy Zucchini Fritté is a delightful appetizer, showcasing thin strips of zucchini, lightly breaded and fried to a golden crisp, served with a lemon aioli for a crunchy and flavorful start to your Italian meal.
Make this Straight-From-the-Restaurant Maggiano’s Little Italy Crispy Zucchini Fritté Recipe at home. Strips of Zucchini hand-battered with Japanese Bread Crumbs, fried to a golden brown and served with a zesty Lemon Aioli Cream Sauce.
Photo by gkrew
Maggiano’s Little Italy Crispy Zucchini Fritté
A Maggiano’s Little Italy Copycat Recipe
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Print Pin Recipe
Maggiano's Little Italy Crispy Zucchini Fritté Recipe
Make this Straight-From-the-Restaurant Maggiano's Little Italy Crispy Zucchini Fritté Recipe at home. Strips of Zucchini hand-battered with Japanese Bread Crumbs, fried to a golden brown and served with a zesty Lemon Aioli Cream Sauce.
Prep Time30 minutes mins
Active Time20 minutes mins
Total Time50 minutes mins
Course: Appetizer, Party Recipe
Cuisine: Italian
Keyword: Maggiano's Little Italy
Ingredients
- 3 - 4 fresh Zucchini 7 - 8-inches in length, washed and dried off
- 6 - 8 ounces Soda Water
- 3 - 4 cups Japanese Panko Breadcrumbs
- 1/2 cup All Purpose Flour
- 4 tablespoons Cornstarch
- 1 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper to taste
- 1/4 teaspoon Oregano
- 1/4 teaspoon granulated Garlic
- Oil for frying
- 1 tablespoon grated Parmesan Cheese
- 1 tablespoon grated Romano Cheese
- 1/2 teaspoon chopped Parsley
- 1 Lemon cut into quarters, to serve
Instructions
If you are serving Maggiano's Little Italy Crispy Zucchini with a side of Maggiano's Little Italy Lemon Aioli - and you REALLY SHOULD - make up a batch now, using the recipe linked to in the box below.
Place a zucchini on a cutting board. Remove minimal amount off both ends and discard.
Cutting by hand or, better, using a mandolin slicer, slice into 1/4-inch thick slices lengthwise - so that you have long, thin strips (See the photo above). Set aside.
Repeat until all zucchini are sliced.
Place soda water into a stainless steel mixing bowl. Set aside.
Place Panko breadcrumbs in a shallow bowl.
In a third bowl, combine flour, cornstarch, 1/2 teaspoon kosher salt, pepper, oregano and granulated garlic. Mix well.
Add flour mixture to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with more soda water.
Dip each individual slice of zucchini in batter. Allow batter to briefly drip off zucchini.
Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides.
Place breaded zucchini slices onto a small sheet tray or baking tray lined with paper towels. Do not overlap.
Dust zucchini with the remaining Japanese breadcrumbs.
Fill deep fryer or large dutch oven with enough oil to deep fry the slices.
Heat oil to 350°F.
Place breaded zucchini, a few strips at a time, into hot oil. Fry for 3 - 4 minutes or until golden brown.
Remove browned strips and place onto a paper towel-covered sheet tray.
Lightly dust evenly with kosher salt, Parmesan cheese, and Romano cheese.
Continue with the rest of the zucchini slices until all are fried.
Place on a serving plate.
Sprinkle with parsley.
Serve with lemon wedges and Maggiano's Little Italy Lemon Aioli - SURELY, you took our advice and made some, right? - Plus any other dipping sauces you like.
Maggiano's Little Italy Lemon Aioli
A Maggiano's Little Italy Copycat Recipe
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Maggiano's Little Italy Crispy Zucchini Fritté Recipe is a Straight-From-the-Restaurant Recipe
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SPOTLIGHT RECIPES
Maggiano’s Little Italy Lemon Aioli Recipe
Make this Straight-From-the-Restaurant Maggiano’s Little Italy Lemon Aioli Recipe at home.
At Maggiano’s Lemon Aioli is served with their amazing Crispy Zucchini Fritté, but it is also good on Asparagus, Grilled Steaks, Fried Shrimp and Calamari and much more.
Click HERE Now to Make Maggiano’s Little Italy Lemon Aioli Recipe at Home
Lemon Prawn and Pea Risotto
Indulge in a symphony of flavors with this exquisite Lemon Garlic Prawn Risotto, where succulent prawns meet creamy Arborio rice infused with white wine, fresh peas, and a burst of citrusy goodness, creating a culinary masterpiece that’s both elegant and comforting.
Risotto is a Northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy.
Click HERE Now to Make Lemon Prawn and Pea Risotto at Home
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Photo of “Zucchini appetizer Maggiano’s” is by gkrew and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, G. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe was shared by Maggiano’s Little Italy Chef, Jeff Mann, published on the Maggiano’s Little Italy Blog in 2013 (blog no longer available) and rediscovered by us using the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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