Fried Zucchini

Fried Zucchini

Fried Zucchini

Go to any Italian restaurant in and around Pittsburgh and you’re sure to find fried zucchini on the menu. Anywhere beyond the Steel City one would be pretty hard-pressed to find this local favorite anywhere. As the story goes, the famous F. Tambellini’s restaurant in Pittsburgh opened it’s doors in 1957. During slow times the staff were known to play with foods in the fryers, and it just happens that the fried zucchini’s were the staff favorite. They enjoyed this treat so much they offered the item, first as a secret menu item, but soon later became a menu mainstay. And from that point on the majority of Italian spots around town soon followed suit.

  • 2 Zucchini Squash
  • 1 ½ T Garlic Powder
  • 1 T Ground Mustard
  • ½ T Salt
  • 1 tsp Black Pepper
  • 4 C Flour
  • 2 T Corn Starch
  • 2 Eggs, beaten
  • 1 ½ C Milk
  • Vegetable Oil for Frying
  • 2 Lemons, wedged
  • Marinara Sauce for dipping

Combine the garlic powder, ground mustard, salt and pepper into a large Ziploc bag. Cut zucchini squash in half, width-wise. Then slice ¼” slices lengthwise. Place zucchini slices into Ziploc bag with spices, seal and shake vigorously until they’re all coated with spices. Add 2 C Flour to the bag, seal and shake well to coat. Heat a skillet with about 2” vegetable oil to medium-high heat. Place eggs and milk into a medium bowl and whisk together well to combine. Transfer remaining 2 C Flour along with corn starch into a large bowl and mix together. Dredge about 6-7 pieces of zucchini into the egg mixture and then place into bowl with flour. Shake the bowl to coat all sides of the zucchini pieces and then transfer to skillet. Cook pieces for about 5-6 minutes and then flip pieces with tongs. When finished, transfer fried zucchini to paper towels to dry and continue frying the remaining pieces in batches until finished. Serve fried zucchini with marinara sauce and lemon wedges.