Wednesday, October 20, 2010

End of the season: Zucchine Fritte (Elizabeth David)


From Italian Food (1954) by Elizabeth David

"Zucchine are usually cooked unpeeled, cut into thin rounds, fried in butter or oil.  They can be stuffed, stewed, used in a sauce for pasta, fried in batter, added to vegetable soups, and cooked with tomatoes and cheese in the same way as aubergines.  Very thin strips of zucchine fried crisp in hot oil, piled up on the dish like potato straws, are sold in every Roman rosticceria in the summer."

Zucchine Fritte (Fried Small Marrows)

Cut 1/2 lb. of small unpeeled marrows into little strips, like very small chips.  Salt them and leave them to drain for an hour.  

Shake them in a cloth with flour and fry them in deep oil.  They will only take about 3 minutes to cook.  Lift them out of the pan with a perforated spoon and drain them on kitchen paper.

Rosticceria in Rome

September 26, 1949 -- End of the season, Tower Beach, London

Tower Beach, the Foreshore, 1905

Savile Row, London

Elizabeth David

Now you are gone, end of the season
Winter will come any day
Back in the scrum on a wet afternoon
Down in the mud, dreaming of flowers in June


  1. I love fried zucchini!!! It looks so good. Now I'm hungry...

  2. I would love to make this for you. It's really simple and incredibly good. As I'm sure you've guessed, I called it End Of The Season because we're at the end of the season. If you click on the end of the season link in the song lyric above the flower picture, you will hear the beautiful song End Of The Season written by Ray Davies and performed by The Kinks from their 1968 album called Something Else. It's a sort of sad comedy song that mentions various London places and things. It's the album that also includes the song Waterloo Sunset, which I can guarantee that you would love. Just ask Jane. Curtis