Zucchini in Wine Dough
Crisp, golden, and infused with the subtle complexity of white wine, Zucchini in Wine Dough is a crowd-pleasing appetizer or side dish that takes fried vegetables to the next level. Delicately sliced zucchini rounds are coated in a savory batter made with all-purpose flour, aromatic spices like garlic powder and paprika, and a splash of white wine for a unique twist. The wine not only enhances the flavor but also ensures a light, airy crunch in every bite. Deep-fried to perfection, these zucchini slices emerge irresistibly crispy, making them the ultimate finger food for gatherings or a decadent pairing for your favorite dipping sauces. With just 15 minutes of prep time and a few simple ingredients, this indulgent recipe offers a gourmet touch while remaining delightfully approachable. Perfect for parties, game-day snacks, or as a side to elevate any meal, Zucchini in Wine Dough will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 150 grams All-purpose flour
- 120 milliliters White wine
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 0.5 teaspoon Baking powder
- 500 milliliters Vegetable oil
Instructions
Wash the zucchinis thoroughly under cold water and pat dry with a clean towel.
Cut the zucchinis into 1/4-inch thick round slices and set them aside.
In a mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, garlic powder, and paprika. Whisk to combine the dry ingredients evenly.
Create a well in the center of the dry ingredients and add the egg and white wine. Whisk together until a smooth, lump-free batter forms.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat. The oil should reach approximately 350°F (175°C) for frying.
Dip each zucchini slice into the wine batter, ensuring it is fully coated, then gently shake off excess batter.
Carefully place the coated zucchini slices into the hot oil, frying in small batches to avoid overcrowding. Fry for 2–3 minutes per side or until golden and crispy.
Use a slotted spoon to remove the fried zucchini slices and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining zucchini slices.
Serve the zucchini in wine dough hot with your favorite dipping sauce, such as garlic aioli, marinara, or tzatziki.
Nutrition Facts
Calories |
4682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.3 g | 580% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 286.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 28.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 122 mg | 9% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
