Name: Fried Zucchini
Total time: 1 h 5 min
Cuisine: ItalianEurope
Ingredients: kosher salt; 2 zucchini (8 ounces each), halved lengthwise, seeded, and sliced very thin crosswise; 1 cup fine semolina flour; 2 quarts vegetable oil; Flake sea salt; Lemon wedges

Why This Recipe Works

The use of semolina flour is a hallmark of Sardinian cuisine; it appears in everything from flatbreads to pasta to sweets. It's no surprise then that Sardinian cooks also turn to semolina to create a crispy coating for fried foods, especially vegetables such as fennel, eggplant, and zucchini. We were intrigued by zucchini fritti—frying would be a great way to enjoy this abundant summer vegetable—but we knew it would be a challenge; zucchini is notoriously watery, so we'd have to find a way to keep it crispy after frying. Removing the watery inner seed pulp was key, and slicing the zucchini into thin half-moons rather than thicker spears helped the pieces keep their shape without becoming limp or soggy. Plain zucchini is quite mild in flavor, so many recipes call for salting or brining the squash before coating and frying it. We found that brining the slices offered the most even seasoning, and just 30 minutes in the brine gave the zucchini balanced flavor. We then dredged the drained slices in a coating of semolina flour and fried them in hot oil for just a minute or two to create golden- brown pieces of zucchini with crispy exteriors and creamy, nicely seasoned interiors—a perfect Sardinian snack.

Before You Begin

You can find fine semolina (sometimes labeled semola rimacinata) in most Italian markets or in the international aisle of some well-stocked supermarkets. Avoid conventional semolina, which is too coarse for this recipe and will not work.

Instructions

Dissolve ¼ cup kosher salt in 4 cups water in large container. Submerge zucchini in brine and let sit at room temperature for 30 minutes.

Place semolina in shallow dish. Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 400 degrees.

Drain zucchini and pat dry with paper towels. Dredge half of zucchini in semolina, shaking off excess, and carefully add to oil. Cook, stirring as needed to prevent sticking, until golden, 1 to 2 minutes. Adjust burner as necessary to maintain oil temperature between 375 and 400 degrees. Using wire skimmer or slotted spoon, transfer zucchini to prepared rack and season with sea salt to taste. Return oil to 400 degrees and repeat with remaining zucchini. Serve with lemon wedges.