Fritto di pollo e zucchine
Fritto di pollo e zucchine
Yield: 4
Prep time: 20 MinCook time: 12 MinTotal time: 32 Min
Crispy, golden, and light as air, this Italian-style fried chicken and zucchini is a simple yet irresistible crowd-pleaser. The chilled sparkling water batter gives every bite a delicate crunch, while the lemon zest adds a bright, refreshing lift. Served hot with lemon wedges, it is perfect for sharing, whether as a casual starter or a delicious main with a fresh salad on the side.
Ingredients
Instructions
- In a mixing bowl, whisk the sparkling water, egg, flour, lemon zest, salt, and a pinch of black pepper until smooth. The batter should be thick but not too dense, resembling the consistency of a loose pancake batter.
- In a deep pan or deep fryer, heat up your oil to 180°C (350°F). The oil should be deep enough to submerge the chicken and zucchini.
- While the oil is coming up to temperature, slice the zucchini into sticks, about 5mm thick.
- Start with the Zucchini so as not to cross contaminate with the chicken. Dip the zucchini sticks into the batter and fry in batches for about 2-3 minutes until golden and crispy. Drain them on a paper towel.
- Now the chicken, cut the chicken breasts into 5cm nuggets and dip them into the batter and fry in batches for for 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure an even fry.
- Remove the chicken from the oil and drain on a paper towel-lined plate.
- Arrange the fried chicken and zucchini on a serving platter, scatter lemon wedges around it and serve.
