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Calamari and Zucchini Frittura

A web-exclusive recipe from Italian Cooking and Living

  • 4 zucchini 2 pounds calamari, sliced into rings
  • all purpose flour, as needed
  • extra virgin olive-oil
  • salt
  • 2 lemons, sliced into wedges

Rinse the zucchini well and slice it into thin discs. Combine with calamari and dredge the mixture in flour. Add a generous amount of extra-virgin olive oil to a frying pan and heat until hot. Add the mixture, a little at a time, until the pieces are fried on both sides. Salt the pieces and remove them. Place them on paper towels to remove excess oil. Arrange the pieces on a platter and decorate with lemon wedges for squeezing. Serves 4-6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana