Zucchine a fiammifero

Zucchini Matchsticks, as addictive as French fries, only lighter and even tastier

As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly endless variety of recipes for their beloved cucurbita pepo: They can be sautéed in garlic and olive oil, stewed in tomato sauce, stuffed, fried then marinated in vinegar, napped with egg and cheese, baked parmigiana style, a filling for frittata, made into fritters, a condiment for pasta… They even make their way into dessert! The list goes on and on.

Most of these recipes involve some sort of sauce or condiment to compliment or “elevate” the mild taste of vegetable. Today’s recipe for zucchine a fiammifero, or Zucchini Matchsticks, lets the vegetable shine on its own. The zucchini are cut into julienne strips, salted to remove excess liquid and pat dry, then light floured and deep fried. And that’s it.

With only four ingredients, this recipe is just about as simple as you can get, but for best results it does require due attention to technique. The zucchini needs proper prepping, and the frying needs special care, if you want your Zucchini Matchsticks to come nice and crispy. But no worries, it’s all well within the skills of even a beginner cook. And the results will repay you handsomely. Zucchini Matchsticks are as addictive as French fries, only lighter and even tastier.

Zucchine a fiammifero make a fine side dish to compliment just about any meat or fish dish you can think of. Or, especially when paired with other vegetables fried in the same way, they can serve as an antipasto. And they’re quite a home as part of a fritto misto.