Description
Zucchini scarpaccia is a traditional Italian dish that features a thin, savory pancake made primarily with grated zucchini. It has a light and slightly crispy texture on the outside while remaining soft and tender inside. Often enjoyed as an appetizer or a light meal, this recipe highlights the fresh and delicate flavors of zucchini combined with simple seasonings to create a comforting and satisfying dish
Perfect for warm weather or whenever you want a quick and flavorful option that celebrates seasonal vegetables
Ingredients
From 1/4 cup olive oil
2 medium zucchini, thinly sliced (a mandolin slicer works best)
1/2 cup flour
1 cup fine cornmeal
1 tablespoon dried oregano
1 1/2 cups grated Parmesan cheese
2 eggs
1/4 cup juice from the zucchini slices
Instructions
Heat the olive oil in a large skillet over medium heat.
In a large bowl, combine the flour, cornmeal, oregano, and Parmesan cheese.
In a separate bowl, beat the eggs and then stir in the zucchini juice.
Add the zucchini slices to the egg mixture.
Gradually add the dry ingredients to the zucchini and egg mixture, stirring until well combined.
Using a spoon, drop portions of the batter into the hot oil, flattening slightly to form fritters.
Cook each side for about 3-4 minutes or until golden brown and crispy.
Remove from the skillet and drain on paper towels.
Serve warm.
Notes
Make sure the batter is well mixed but not overworked
Allow the cake to cool slightly before slicing to prevent crumbling
Use a nonstick pan to avoid sticking
Serve warm for best texture and flavor
- Prep Time: 25
- Cook Time: 6