Italian Cooking Lesson: Zucchine Frittelle

Live-streamed from Italy on April 9, 2020 early in the Covid lockdowns. Culture Discovery Vacations hosts Italian cooking, culinary, and wine tours throughout Italy and Portugal, and all of our vacations feature live hands-on cooking classes. Since we could not be with wonderful guests in person, Carla, the chef-instructor from our main location in Italy began live streaming cooking classes while the world was locked down... for free... just to be together in harmony.

Visit us: https://www.culturediscovery.com

INGREDIENTS:
2 Italian Zucchini
Salt, Pepper
1 Egg
3 TBSP + 1 Teaspoon (50 gr.) Flour
2 TBSP + 1 Teaspoon (40 gr.) Parmesan cheese
Oil for frying (Corn , Mazola etc.)
Preparation:
Slice the zucchini very thin and round. Add salt, mix well with your hands and leave to drain in a colander for about 40 m.
In the meantime, prepare the oil in a large pan.
Bring oil to a temperature of about 350F.
In a medium-size bowl add the drained zucchini, the parmesan cheese, the flour the black pepper, and a whole egg. Mix well with a spoon or your hands. When the oil is ready use a spoon to pick up a medium amount of the zucchini batter and drop it carefully in the oil. When it is golden remove form the oil and allow it to drain on a paper towel.
This recipe can also be done using bell peppers, potatoes, asparagus, spinach, or whatever you like. Just make sure you slice the vegetables thin and allow them to drain the excess water.