Fried zucchini sticks for appetizer

Are you entartaining over the summer or do you simply fancy something yummy to go with a glass of Prosecco?

I had these zucchini sticks at a restaurant recently and I absolutely loved them. They are super simple to make: just slice the zucchini really thinly, sprinkle with salt, coat them with flour and fry! They need to rest for 30 minutes to allow some of their water to be released.

Fried appetizers are very popular in Italy. You could also fry sage leaves or other herbs. They are delicious and of easy preparation.

This recipe serves 4.

  • zucchini (courgettes) – 500 g – 3 + 1/3 cup
  • flour – for coating
  • sea salt
  • oil for frying


Wash the zucchini, trim both ends and slice them into thin sticks of about 3/4 mm or 0.1 /0.3 inch thick. Place them in a colander, sprinkle them with salt and cover them with something heavy (like a plate). Let them rest for 30 minutes so they will release some of their water. This will help during the frying process.

Zucchini chips

Rinse them under the tap to remove the extra salt and dry them well with a towel.

Zucchini chips

Coat them with flour until they are nice and dry and then fry them for 2 to 3 minutes in hot oil until they look nice and golden.

Place them on a sheet of kitchen towel to absorb the extra oil and serve them straight away.

They are fabulous on warm summer evenings with a glass of chilled white wine.

Fried zucchini sticks for aperitive
Fried zucchini sticks for aperitive

19 thoughts on “Fried zucchini sticks for appetizer

  1. These look wonderful! And I’ve started getting zucchini from my garden. In some years I’m overwhelmed with zucchini, although I love cooking with them, but I’ll try this recipe. A decadent appetizer!


  2. We used to order these frequently at a wonderful Italian restaurant in McLean, Virginia. But now I don’t live there anymore and I have to be gluten free. Finely ground corn starch, tapioca starch, garbanzo bean flour? Not sure. I’ll have to do a little research. But they are a wonderful accompaniment to an aperitif. Thanks for reminding me!


    1. Hello Alene,

      You can use rice flour or gluten free flour. I haven’t tried corn starch but it will probably work as well.


    1. Whilst I was in Italy over the summer I made these zucchini many times. We had so many in the field this year.


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