Print

Crispy Italian Zucchini Scarpaccia

crispy italian zucchini scarpaccia - featured image
Print Recipe

A classic Italian street food snack featuring thinly sliced zucchini in a light batter, fried until golden and crispy. Perfect as a quick, flavorful homemade snack or appetizer.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced (about 500g or 1 lb)
  • 1 cup (120g) all-purpose flour (can substitute with chickpea flour for gluten-free)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (whole or 2%, plant-based milk can be used)
  • About 1/3 cup (80ml) olive oil for frying
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 2 cloves garlic, minced
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1 lemon, juiced (zest optional)
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Rinse zucchinis and slice thinly about 1/8 inch (3mm) thick. Place slices in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry gently with paper towels.
  2. In a large bowl, whisk together eggs and milk until combined. Gradually add flour, whisking to avoid lumps. Stir in minced garlic, chopped rosemary, thyme, salt (about 1/2 teaspoon), and pepper (1/4 teaspoon). Fold in Parmesan if using. Batter should be thick but pourable.
  3. Gently fold dried zucchini slices into the batter, ensuring each slice is coated but not overwhelmed. Let rest for 5 minutes to meld flavors and help batter cling.
  4. Heat olive oil over medium heat in a 10-inch skillet. Test oil by dropping a bit of batter; it should sizzle immediately without burning.
  5. Pour half the batter mixture into the pan, spreading evenly to about 1/2 inch (1.3 cm) thickness. Cook for 5-6 minutes until edges are golden and crisp. Carefully flip with a thin spatula and cook the other side until golden and cooked through. Repeat with remaining batter.
  6. Transfer cooked scarpaccia to paper towel-lined plate to drain excess oil. Squeeze fresh lemon juice over top before serving.

Notes

If batter is too thick, add a splash more milk. Do not overcrowd the pan; cook in batches for best crispiness. Use medium heat to avoid burning edges before center cooks. For a less oily version, bake at 425°F (220°C) for 20-25 minutes on a parchment-lined baking sheet. Leftovers store well in the fridge for up to 2 days; reheat in skillet to maintain crispiness. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: zucchini scarpaccia, Italian snack, crispy zucchini, homemade snack, zucchini pancake, easy appetizer, gluten-free option, vegetarian

Find it online: https://emacrave.com/crispy-italian-zucchini-scarpaccia-recipe-easy-homemade-snack-idea/