Crispy Italian Zucchini Fritters

a white platter filled with crispy Italian zucchini fritters

My local Farmer’s Markets are filled with abundance. Zucchini is my current obsession. So, as I was scrolling on TikTok a few weeks ago, Cicoria was showing us how she made her Crispy Italian Zucchini Fritters. I just knew I had to try this crispy fritter recipe. Of course, I added my own little touches. These garden fresh fritters can be served up as an appetizer, side dish or even enjoy as a lovely vegetarian meal with a simple side salad.

Naturally, I created a short video on how to whip up and fry these fabulous Zucchini Fritters. Be sure to check out the clip in the recipe below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

a white platter filled with crispy Italian zucchini fritters

TIPS FOR MAKING CRISPY ITALIAN ZUCCHINI FRITTERS

Soggy Zucchini Fritters will never haunt you again. So, if you are wondering how to get these yummy fritters super crispy on the outside and tender on the inside, follow these tips.

Grate the zucchini on a box grater using the side you would typically use for shredding cheese.

The key to crispy is to release as much water (moisture) out of the zucchini, as possible. Here are a few simple tricks to squeeze the moisture out of the grated squash:

  • transfer grated zucchini to cheesecloth or mesh bag and SQUEEZE
  • squeeze with your hands over a strainer
  • build a single layer onto paper towels, cover and allow the paper towels to soak up the moisture
Grated Zucchini in a wooden bowl

Why are my Zucchini Fritters falling apart?

Another common question is why do the fritters fall apart while frying. Typically, there is more than likely not enough of a binder in the fritter batter mix. Cheese, bread crumbs and eggs all act as binders and will help to hold these vegetable cakes in place.

Fritters may also fall apart if you fail to use enough oil, or too much! Additionally, they may break apart if you have the tendency to move them around as they are frying. Try not to touch the fritters until they are ready to flip! Fry in a non-stick pan to avoid these cheesy zucchini fritters from sticking to the pan.

Why are my fritters raw inside?

Simply put, the oil is too HOT! These Crispy Italian Zucchini Fritters should be cooked on a medium to medium-low setting to ensure they are fully-cooked on the inside.

What type of oil for frying fritters?

Canola, peanut or avocado oil are great choices when preparing any type of fritter. You will just need enough oil for a shallow fry. Using a cookie scoop works really well to create equal portions. Fry in batches, if necessary.

four Crispy Italian Zucchini Fritters frying in a cast iron pan
Zucchini Fritters frying in a cast iron pan

HOW TO MAKE GLUTEN-FREE CRISPY ITALIAN ZUCCHINI FRITTERS?

Yes, it’s possible to make the most incredible gluten-free zucchini fritters. Merely, substitute the flour and panko bread crumbs for gluten-free options.

AIR FRYER ZUCCHINI FRITTERS

Yes, you can prepare these Crispy Zucchini Fritters in an air fryer.

Here are a few tips:

  • use two, instead of three eggs
  • add in another 1/2 cup of cheese
  • form patties with your hands and allow to firm up in the fridge or freezer for a few minutes
  • air fry at 350° for five minutes
  • flip and air fryer for another eight minutes

HOW TO SERVE ZUCCHINI FRITTERS

Zucchini Fritter appetizers or snacks, pair well with a simple sauce, dip and/or sour cream.

Here is a list of some great sauces to pair with these fabulous vegetarian fritters:

  • remoulade
  • marinara
  • ranch
  • Sriracha mayo
  • garlic aioli
  • creamy horseradish

These Vegetarian Zucchini Fritters can be served as a main course with a side salad, steamed vegetables and/or rice.

HOW TO STORE AND REHEAT FRITTERS

Store these amazing crispy vegetable fritters in the fridge by layering them in an air-tight container. Place parchment paper sheets between the layers to avoid the fritters from sticking to each other.

Individually flash freezing the fritters and storing as you would above in the fridge, will make the zucchini fritters last for up to three months in the freezer. Thaw in the fridge overnight to use within the next two days.

A thin coat of non-stick spray or oil in a pan, heated to medium, is a perfect method for reheating. Reheating in an air fryer is also an option.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a white platter filled with crispy Italian zucchini fritters

Crispy Italian Zucchini Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

Transform your farmer’s market finds into these Crispy Italian Zucchini Fritters. The perfect blend of spices, freshly grated Parmesan cheese and a touch of bread crumbs make these fritters tasty and tender on the inside and super crunchy on the outside!

Ingredients

Scale
  • 2 medium zucchini, grated
  • oil for a shallow fry
  • 3 eggs
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup seasoned Italian bread crumbs
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Grate the zucchini on a box grater.
  2. Squeeze out as much water as possible using any of the techniques mentioned in the post.
  3. Heat enough oil for a shallow fry to medium.
  4. Place the grated zucchini in a bowl.
  5. Add the remaining ingredients.
  6. Mix well. 
  7. Using a spoon or scoop, place equal amounts of the fritter mixture into the heated oil.
  8. Flatten just a touch. (the thicker the fritter, the longer they will have to fry)
  9. Allow to fry on one side for at least 4 to 5 minutes.
  10. Flip.
  11. Fry for another 3 to 4 minutes.
  12. Remove and place on paper towels to drain any excess oil.
  13. Garnish with a touch of salt.
  14. Serve warm and ENJOY!

Equipment

Notes

See post for tips. Also, read post on how to make gluten-free zucchini fritters and how to prepare this recipe using an air fryer!

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer, Side Dish
  • Method: Easy

Nutrition

  • Serving Size: 2 fritters

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

How to Make Crispy Fried Zucchini Ribbons

A small grey platter of crispy fried zucchini ribbons with a wooden bowl of marinara and a wooden bowl of ranch in the background. The crispy zucchini is sprinkled with Parmesan cheese.

These Crispy Fried Zucchini Ribbons are a delicious way to enjoy the abundance of summer zucchini. With just a few simple ingredients, this easy appetizer recipe transforms fresh zucchini into an irresistible snack or side dish. Unlike traditional breaded fried vegetables, these zucchini ribbons are light, airy and packed with flavor.

A small grey platter of crispy fried zucchini ribbons with a wooden bowl of marinara and a wooden bowl of ranch in the background. The crispy zucchini is sprinkled with Parmesan cheese.

Why You Should Make Fried Zucchini

  • This vegetarian appetizer recipe is a great way to use up an abundance of zucchini from your garden, or local farmers’ market.
  • This fried zucchini recipe is lighter than traditional breaded versions.
  • Quick and easy to prepare, perfect for a last-minute appetizer, or side dish.
  • The crispy texture of the fried zucchini pairs wonderfully with a variety of dipping sauces.

Ingredients

  • Zucchini: Yellow squash would be a great addition.
  • Flour: To make this easy appetizer gluten-free, you can use a gluten-free, all-purpose flour blend, almond flour or coconut flour.
  • Rice Flour: Cornstarch or potato starch can be used as a substitute.
  • Seasoning: Feel free to add your favorite seasoning to the flour. Paprika, onion powder and/or a touch of cayenne pepper are great additions.
  • Oil for Frying: Choose a high smoke point oil. Canola, sunflower, grapeseed, vegetable or peanut oil are great oils for deep frying.
  • Parmesan Cheese: For a dairy-free option, you can use nutritional yeast or a dairy-free Parmesan alternative.

How to Make Zucchini Ribbons

To cut the zucchini into thin ribbons, use a vegetable peeler to slice the zucchini lengthwise, starting from one end and moving toward the other. For best results, apply even pressure to create consistent, long strips that will fry evenly.

Alternatively, use any of the following to thinly slice the zucchini:

  • box grater (using the slicing feature)
  • mandoline
  • sharp kitchen knife

How to Make Crispy Fried Zucchini Ribbons

  1. Mix together the ingredients for the horseradish dipping sauce in a small bowl. Place in the fridge.
  2. Heat enough of a high-smoke point oil to 350°F (177°C) to 375° (190°C) in a deep pot or deep fryer for a deep fry.
  3. Mix together the ingredients for the horseradish dipping sauce. Place in fridge.
  4. Cut the ends off of the zucchini.
  5. Peel lengthwise using a vegetable peeler to create thin ribbons.
  6. In a bowl or freezer bag, combine the flour, rice flour, kosher salt, and garlic powder.
  7. Toss in the zucchini ribbons and coat.
  8. Once the oil comes to temperature, deep fry the zucchini in batches.
  9. Once brown and crispy, remove with a slotted spoon onto paper towels or a baking rake to drain excess oil.
  10. Salt immediately out of the fry.
  11. Plate. Sprinkle on the Parmesan cheese.
Mayo, horseradish, paprika and Worcestershire sauce in a small brown bowl. The ingredients are not mixed together.
Combine the ingredients for the horseradish in a small bowl. Mix well.
Zucchini that has been thinly sliced into ribbons with a vegetable peeler sitting on a wooden cutting board.
Cut the zucchini into thin slices using a vegetable peeler.
A freezer bag filled with flour and garlic powder sitting in a glass bowl.
Combine the flours and seasoning in a freezer bag or bowl.
Thinly sliced zucchini in a freezer bag that is filled with flour.
Add the zucchini.
A bowl of thinly sliced zucchini in a white bowl with flour.
Add the zucchini to a bowl with the flour and seasoning.
Thinly sliced zucchini coated in flour in a white bowl with blue trim.
Toss to coat the zucchini in the flour.
A stainless steel deep fryer that is frying zucchini ribbons.
Fry the zucchini until golden brown.
A white, round platter holding crispy fried zucchini ribbons that are sprinkled with freshly grated Parmesan cheese. A small wooden bowl of horseradish sauce is also on the plate.
Once crispy, drain and add to a platter. Sprinkle with Parmesan cheese.

How to Serve and Store Crispy Fried Zucchini

Serve the crispy fried zucchini with homemade horseradish sauce for a perfect pairing.

Alternatively, serve with:

  • marinara sauce
  • ranch dressing
  • Sriracha mayo
  • garlic aioli

Store leftovers in an airtight container for up to three days in the fridge. Reheat on a baking sheet in the oven at 350°F (177°C), until crispy.

More Zucchini Recipes to Love

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A small grey platter of crispy fried zucchini ribbons with a wooden bowl of marinara and a wooden bowl of ranch in the background. The crispy zucchini is sprinkled with Parmesan cheese.

How to Make Crispy Fried Zucchini Ribbons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

These Crispy Fried Zucchini Ribbons are a delicious way to enjoy the abundance of summer zucchini. With just a few simple ingredients, this easy appetizer recipe transforms fresh zucchini into an irresistible snack or side dish.

Ingredients

Scale
  • 2 medium- to large zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour or cornstarch
  • 1 teaspoon salt, divided
  • 1 teaspoon garlic powder
  • high smoke point oil, for frying
  • 1 tablespoon freshly grated Parmesan cheese, for garnish

For the Horseradish Sauce:

  • 1/2 cup mayo
  • 2 to 3 tablespoons prepared horseradish
  • 1 tablespoon ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika

Instructions

  1. Mix together the ingredients for the Horseradish Dipping Sauce in a small bowl. Place in fridge.
  2. Heat enough of a high smoke point oil to 350°F (177°C) to 375° (190°C) in a deep pot or deep fryer for a deep fry.
  3. In a large bowl or freezer bag, mix together the flour, rice flour, salt and garlic powder.
  4. Cut the ends off of the zucchini.
  5. Peel lengthwise using a vegetable peeler to create thin ribbons.
  6. Toss the zucchini into the flour making sure to fully-coat each piece.
  7. Once the oil comes to temperature, deep fry the zucchini ribbons in batches.
  8. Once crispy (about 5-7 minutes), remove with a slotted spoon onto paper towels or a cooling rack to drain excess oil. Salt immediately.
  9. Plate. Sprinkle on Parmesan cheese.
  10. Serve with your favorite dipping sauce(s).
  11. ENJOY!

Equipment

Notes

  • For a gluten-free version, replace the AP flour with a gluten-free alternative.
  • Use a high smoke point oil to fry the zucchini. 
  • Add your favorite seasoning to the flour. 
  • Lay the zucchini out on paper towels or a cooling rack to drain excess oil.
  • Serve with your favorite dipping sauces.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Side Dish
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 8 ribbons

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! Check out my LTK to find out what I’m wearing! THANK YOU!

OYSTER PO’ BOY

An oyster po' boy sitting on a wooden board with a red checked piece of parchment paper.

By now, I am sure you all are aware of my love for oysters. My Oysters Rockefeller recipe is one of my favorites, and loved by anyone who has tried them. As I am continuing to add recipe ideas to my What’s For Lent? blog, I realized that I did not have a recipe for a Louisiana favorite, an Oyster Po’ Boy. However, I did have one for the most amazing Southern Fried Oysters. So, I decided to use those to create one fabulous sandwich that can be enjoyed for lunch and/or dinner.

The key to make the most perfect Oyster Po’ Boy is to marry a super crunchy fried oyster with the most perfect hoagie roll. One that has a bit of texture on the outside with a soft and tender center. Traditionally, Po’ Boys are topped with fresh lettuce, sliced tomatoes, pickles and mayonnaise. Do not be stingy with the fried oysters. Pile them high on top the roll. Plan on six to eight fried oysters per sandwich. This recipe will yield three servings with a few extra oysters to enjoy as an appetizer.

Most grocery stores and local fish markets typically carry shucked oysters. If you cannot locate shucked oysters, buy oysters in the shell and shuck them yourself. Alternatively, have you local fishmonger do so for you. For this recipe, you are looking for medium to large sized oysters. Blue points, levains, and/or gulf oysters will work perfectly.

Naturally, I created a short video for Tiktok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

an oyster po'boy sitting on a wooden board with a red checked piece of parchment paper

HOW TO MAKE AN OYSTER PO’ BOY

More than likely, shucked oysters will be housed in their liquor. It is important to rinse this off prior to use. Place the oysters in a bowl with the buttermilk. Allow to soak as you are preparing the rest of the dredging station.

Heat to 375°, enough of the oil in a cast iron pot or pan, to cover the oysters. I am in love with this deep cast iron pot from Lodge. Click here to purchase. 

In a separate bowl, combine the flour, white cornmeal, cajun seasoning, and kosher salt. Transfer the oysters from the buttermilk to the flour mixture. Fully coat. Double dip, if you want. I always do! As you finish coating each oyster, transfer them to a baking rack coated with non-stick spray. This allows the coating to dry just a touch.

coated shucked oysters coated and drying on a baking rack for oyster po' boy

While the oysters are drying. Combine all of the ingredients for the remoulade sauce. Reserve in fridge.

Once the oil is heated, drop in about five to six oysters. The oysters will fry rather quickly. As soon as they turn a nice golden brown, remove with a slotted spoon onto paper towels to drain any excess oil. The fry should take only one to two minutes. If you notice the oil is starting to “sludge” up, you may have to change after a few batches.

two fried oysters sitting on top of a slotted spoon

TO FINISH AND SERVE THE OYSTER PO’ BOY

It’s best to serve immediately. Grab your rolls. Place a generous amount of shredded lettuce. Top with sliced tomato. Pile on those gorgeous southern fried oysters. Drizzle with the homemade remoulade sauce. In my opinion, if you are using the sauce, there really is no need for pickles. Hence, why I left them out. Feel free to make this Oyster Po’ Boy more traditional and add them. Serve with a side of Homemade Potato Chips or my Shoestring Fries. ENJOY!!!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

ARTISAN SOURDOUGH BREAD

a loaf of artisan sourdough bread sitting on a cast iron pan

As I have said, over and over again, I do not consider myself much of a baker. My Mother and Brother hold that title in our Family. You must see the loaves of French bread my Brother creates in his kitchen. They are perfect! So, when I created an account on TikTok last summer, I came across this fabulous girl, Hannah. She was baking up the most incredible loaves of Artisan Sourdough Bread. Finally, I decided to try and make my own. Believe me, I have tried baking bread in the past. I am not ashamed to say, more often than not, it was a major fail.

Given all of this, I had no idea where to begin starting my sourdough starter. So, to Pinterest I ran for expert guidance. Luckily, I found Amanda’s ( I am Homesteader blog) recipe for Sourdough Starter. It looked easy enough. Not only did she provide the starter recipe, but also ideas on how to use the discard and so many other valuable links. Time management and patience are key to sourdough bread making. WE all got you! Oh, and yes, I did name my sourdough starter. Her name is Vegas. An ode to the name of our first goldendoodle and for luck!

This recipe will yield two beautiful loaves of Artisan Sourdough Bread. As I am writing this, I am experimenting with Sourdough Bread Bowls for my Broccoli Cheddar Cheese Soup. Using this same recipe, will yield five bread bowls.

a loaf of artisan sourdough bread sitting on a cast iron pan

TOOLS FOR MAKING SOURDOUGH BREAD

Keep in mind, making sourdough bread requires a huge investment of your time and the proper tools. Before you even begin, I suggest grabbing these items to ease the process. Some of these bread making tools you may have already on hand. For a complete kit, click here.

Lastly, you definitely need the proper bakeware. If you have an enameled cast iron pot like this one from Lodge, that will work perfectly. However, I decided to make the investment in The Challenger. Not only can you use this cast iron pan for bread making, but it’s also perfect for creating many other fabulous recipes (tons of recommendations on their website). Totally worth the price. As an added bonus, you will be supporting a U.S. based, family-owned business.

HOW TO MAKE A SOURDOUGH STARTER

As mentioned earlier, I followed Amanda’s recipe to create the sourdough starter, step-by-step. However, instead of making one starter, I actually made two at the same time. I did this for two reasons. One, I was filming the process for videos. So, I needed one for just the daily starter post and one for the final post of the overall process. Secondly, I wanted to give a starter to my Brother. It’s actually on its way to him as I am writing. Also, the starter will not be ready to create bread until the seventh day!

Keep in mind that you not be discarding until Day Three! After EVERY discard, you will be feeding in that same ratio of one-half cup flour and one-third cup filtered water. Please note, when I refer to water at anytime in the remainder of this recipe, I will always be referring to filtered water. My choice of flour for the starter was Unbleached King Arthur All-Purpose Flour. To make the Artisan Sourdough Bread, I used King Arthur’s Unbleached Bread Flour and Whole Wheat Flour. Refer to this article from Serious Eats for more information on what types of flours are best, and can be used for sourdough starters.

DAY ONE AND TWO

On Day One, in a glass jar (I used a 16-ounce ball jar), combine one-half cup flour with one-third cup of water. Mix with a wooden spoon. Cover loosely with a paper towel and seal with a rubber band. Store in the warmest part of your home. Check back in 24 hours.

On Day Two, feed the mixture by adding another one-third cup of water and one-half cup of flour to the same jar. Someone was so kind to mention to add the water first for ease of mixing. Mix and cover for another 24 hours.

Click to watch short videos I created on TikTok of Day One and Day Two. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

DAY THREE

By Day Three, the mixture should be grabbing up the bacteria from the environment and creating a science experiment. You should notice bubbles. If you notice bubbles, discard half of the starter. As mentioned earlier, Amanda gives several suggestions on what to do with the discard. My discard was used to make Sourdough Crackers, Sourdough Muffins and Sourdough Bagels. Also, you can just throw it away, or use the discard as a starter, and gift it to someone. Feed again using the same measurements (1/3 C water and 1/2 C flour). Cover loosely and check back in another 24 hours. Be sure to watch my short video of Day Three.

  • sourdough crackers in a green bowl
  • sourdough muffins with a plate of butter
  • three half of homemade sourdough bagels topped with gravlax, red onion, dill, capers and lemon

DAYS FOUR, FIVE AND SIX

Over the next few days, you will be discarding AND feeding twice a day. Do this at least eight hours apart. After discarding and feeding on Day Four, I would suggest transferring the starter to a larger jar. Honestly, I even changed the jar on Day Six. Discarding and feeding twice a day, over these three days, can really make the jar kind of crudy on the sides. Also, I combined all of the discards in jars and placed them in the fridge to make the crackers and muffins. All told, I had almost three jars of discard.

DAY SEVEN

It’s Day Seven!!! You should have a very healthy, and active sourdough starter. Guess what? You can finally make Artisan Sourdough Bread! The sourdough starter should start to smell “yeasty” around day three. If at any point, your starter has a really bad, almost “rotten-like” smell, you should probably start the entire process over. Amanda has some really great advice in her comment section regarding what to do if this happens. Also, she can answer any questions about what to do if you miss a discard/feed.

If you are not ready to make sourdough bread on Day Seven, you can either store the starter in the fridge and discard/feed once a week. Or, place the starter on the counter and discard/feed twice daily. You will NOT be using all of the starter for making sourdough bread. This is how some families have been able to keep a starter going for generations.

For all questions about how to maintain the sourdough starter, by either method mentioned above, refer to this article from King Arthur Flour. The article also provides you with insight on how to prep the starter for baking if it has been maintained in the fridge. See what I mean? A lot goes into this process!

LET’S MAKE ARTISAN SOURDOUGH BREAD

TO LEVAIN, OR NOT TO LEVAIN

As mentioned earlier, I needed all the help I could get from the experts. During my research, I became acquainted with levain. Somehow, I just knew I wanted to create a levain with my starter. Technially, levain is a starter. Honestly, I really did not even need to take this extra step. However, I am extra fancy! So, if you wish NOT to build a levain with the starter, you can skip this step entirely and just use the sourdough starter. For all there is to know about a levain, click here! It’s not just for making bread.

To prepare my levain, and to ultimately create the most perfect loaves of Artisan Sourdough Bread, I utilized this recipe from Joshua Weissman. He was featured on a segment of Babish’s Culinary Universe on YouTube. Click here to watch the full tutorial. Follow these steps! Yes, I had to watch over, and over again. Paused numerous times and hit the rewind button, quite often. You get my point. Not only did these two guys make baking sourdough bread making easy, but they are quite a funny pair.

Regardless of whether or not you are creating a levain, time management (and a ton of patience) is key to creating the most perfect Artisan Sourdough Bread. Once the loaves are nicely tucked inside the bannetons, they must be refrigerated for at least 12 to 15 hours prior to baking. Of course, this means pulling the dough together the day before. If you are utilizing a levain, the levain must rest (covered) for five hours. For me, I started around noon the day prior to baking. With the levain, mixing the flours, incorporating the levain, folding the dough, and shaping, my loaves were in the fridge by 8pm.

PREPPING AND BAKING ARTISAN SOURDOUGH BREAD

The next day, place the baking vessel into the oven as it preheats to 500°. The pan needs to be super hot. Allow the pan to heat up for about an hour. Dust with flour. Very carefully, transfer the molded dough from the bannetons into the floured pan. Dust with flour and create designs using a lame. Cover and bake at 500° for 20 minutes. Remove lid. Reduce heat to 450° and bake uncovered, for another 20-25 minutes. The levain I created incorporated wheat flour, so I was able to achieve a beautiful caramel-colored crust. Cool on wire rack for at least an hour prior to cutting.

For a quick summary of how I created amazing Artisan Sourdough Bread loaves from start to finish, click here! I’m so very thankful for Amanda and Joshua for sharing their recipes and to one lovely couple for creating The Challenger! Buy one ASAP!

Good luck! I anxiously await seeing your beautiful loaves of Sourdough you will create in your very own kitchen. Go for rustic and misshapen. Imperfection is perfection to me!

  • sourdough molding in bannetons
  • a loaf of sourdough bread on a cast iron pan ready to be baked
  • a half baked loaf of sourdough bread sitting in a cast iron pan
  • a loaf of artisan sourdough bread sitting in a cast iron pan
  • a loaf of artisan sourdough bread cut in half showing the inside crumb

SOURDOUGH BREAD BOWLS

As I am writing this blog, I’m also busy making sourdough bread bowls to house my Broccoli Cheddar Soup tonight. Utilizing the same dough recipe, I used 5″ round bannetons to mold the dough. They came out so cute. Honestly, I can’t wait to make the soup tonight. However, I will probably try 7″ round bannetons the next go round. I would have preferred the bowls a bit larger.

Of course, I created a short video on TikTok making these beauties. Click here to view!

  • two half baked round sourdough bread bowls sitting in a cast iron pan
  • two sourdough bread bowls laying on a blue towel

Not only did I use these sourdough bread bowls for soup, but I also made one to house my Cheesy Spinach Dip. Actually, I fancied the bread bowl up just a bit. Cannot wait to serve my Creamy Tomato Basil Soup in this one!

  • an artisan sourdough bread bowl filled with broccoli cheddar cheese soup garnished with cheddar cheese
  • cheesy spinach dip inside a homemade sourdough bread bowl

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

SPICY CALAMARI PASTA

a big white bowl with blue stripes filled with spicy calamari pasta garnished with basil leaves and fresh parsley and a fork twirled with the pasta

OK, so I know I say this quite often, but this dish was super amazing. As I am finishing up my Feast of the Seven Fishes blog, there were a few recipes I wanted to add. This recipe for Spicy Calamari Pasta was one of them. Totally got my inspiration from a post I saw on Instagram from The Food Minimalist. Although, I did change it up slightly with the addition of bacon. Also, I left out the olives as the Hubby is not a fan. However, I do look forward to trying this recipe again with the Kalamata olives.

Feel free to adjust the spice level to your liking. We like spice, so I added a bit extra crushed red pepper flakes. Not only in the preparation, but also as a garnish. Per usual, I did not get a lot of pictures along the way. However, I did create a short video for TikTok and Instagram. Click here to view. If you have not yet signed up for TikTok, use my code 5SSIS800K0H06 to create an account.

Angel hair was my pasta of choice. However, feel free to use whatever pasta you wish. The recipe where my inspiration came from used rigatoni. For me, I just felt like angel hair took this recipe to a whole new level.

Also, if you are not much of a fan of calamari, feel free to substitute with shrimp, clams, or even a combination of seafood. Just note the cook time would reduce significantly for shrimp and/or clams.

LET’S TALK CALAMARI

You may be wondering, where on earth can you buy calamari? First of all, be sure that it is already cleaned. I was lucky enough to find a one pound frozen package in the seafood section of my local grocery store. You may also be wondering if there is a difference between squid and calamari. So, calamari is a type of squid. Calamari is by far more tender than squid. Click here for a helpful article to learn the differences.

Preparing calamari is kind of an art, in and of itself. There are basically two ways to cook calamari to achieve the desired tenderness. You either want to cook it fast, like you would for Fried Crispy Calamari or Fritto Misto. Or, low and slow, like we will do for this preparation. Any other way may result in that “rubbery” texture.

a big white bowl with blue stripes filled with spicy calamari pasta garnished with basil leaves and fresh parsley

HOW TO PREPARE SPICY CALAMARI PASTA

Begin by crisping up the bacon in a heavy bottom pot or pan. While the bacon is rendering, rinse the tubes and tentacles. If you have an aversion to the tentacles, leave them out. The tubes may have a tiny piece of fin attached. You can remove, or leave on. It’s super thin, so no worries that they will adversely affect the finished dish. Cut the tubes into rings. If the tentacles are rather large, cut them in half. Reserve.

Once the bacon has crisped, toss in the minced shallots, garlic and your desired amount of crushed red pepper flakes. Cook for about two minutes, or just long enough to infuse the bacon fat. Try NOT to brown. Pour in the tomatoes (including the juice). Crush with a meat chopper or wooden spoon. Add the white wine and bay leaves. Season with kosher salt and black pepper. Allow to simmer for about five to ten minutes before adding the calamari. Once you add the calamari, place lid and simmer for thirty minutes. Stir often.

About halfway through simmering, stir in the two tablespoons of fresh chopped parsley.

a red pot of spicy calamari sauce

Prepare the pasta to al dente during the last few minutes of simmering. Do NOT forget to salt the water. If you notice that the sauce is too thick, add a touch of the pasta water. Remove the bay leaves. This is also where you would be adding the Kalamata olives.

Add the pasta directly to the pot, or drain (never rinse) and place in a bowl like I did. Ladle on this amazing sauce. Garnish with a few fresh basil leaves, fresh chopped parsley and a touch more crushed red pepper flakes (optional). Drizzle on a touch of a great quality finishing olive oil. Manni Oil is always my go-to. ENJOY this fabulous Spicy Calamari Pasta!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

GRUYÈRE AND BLACK PEPPER POPOVERS

three plates filled each with two Gruyère and black pepper popovers with butter

A few years ago, I was dying to make popovers. They are one of my favorite welcoming table gifts while dining at BLT Steakhouse in Charlotte. However, I had zero clue how to make them. As you know by now, I can cook very well. Baking is not really my jam. So, I ventured onto Pinterest and found this recipe for Gruyère and Black Pepper Popovers from a restaurant in Austin, Texas called Foreign & Domestic. They looked amazing. Of course, I immediately ran to Amazon’s website and ordered these popover pans. Yes, you can use muffin tins. However, I wanted the full experience and highly suggest investing in one of these. You will definitely be making these popovers again, and again!

For certain, you need to add these to your holiday dinner table. These Gruyère and Black Pepper Popovers will be a perfect compliment to your Thanksgiving Dinner or your even Feast of the Seven Fishes meal on Christmas Eve.

To be clear, this was my third time making these. After doing a bit more research, I found a recipe the other day that was similar to the one linked above, and used it. However, I believe the original worked so much better. You can view the video of this recipe by clicking here. Although it is a bit easier, I do not think the popovers puffed up as much as the original. So, follow the recipe below and only use the video as guidance.

Feel free to play around with the ingredients. Substitute the Gruyère with another cheese. A sharp white cheddar would be amazing. You could also eliminate the cheese and black pepper altogether, and serve the popovers with jam. Have fun, and get creative.

three plates filled each with two Gruyère and black pepper popovers with butter

A FEW THINGS TO NOTE:

  • invest in a popover pan (they are relatively inexpensive)
  • the popover pan needs to be warmed in the oven prior to filling with the batter and baking
  • eggs should be at room temperature
  • do NOT open the oven while the popovers are baking
  • remove the popovers from the pan immediately after baking
  • the popovers are best enjoyed while they are warm and crispy

HOW TO PREPARE GRUYÈRE AND BLACK PEPPER POPOVERS

Preheat oven to 450 degrees. Place popover pan in oven to warm while you are preparing the batter. Warm the milk in a saucepan. You want the milk hot, but not boiling. Remove from heat. In a bowl whisk together the eggs, kosher salt and black pepper. Slowly whisk in the warmed milk. Add the flour to the mixture. Mix.

Remove the warmed popover pan from the oven. Reduce heat to 375 degrees. Generously spray each well with non-stick spray (including the sides). Fill the wells about three-quarters of the way full. Gently, place two to three cubes of the Gruyère cheese on top of the batter. Bake until the popovers have puffed up, and are a deep golden brown. This should take about forty minutes. Just be sure to check, with the oven light, at about the thirty minute mark. As mentioned above, do NOT open the oven door while the popovers are baking. If you do, you may run the risk that the popovers will collapse and not puff up.

Once fully baked, immediately remove the popovers from the pan. Garnish with additional freshly shredded cheese. Serve these amazing Gruyère and Black Pepper Popovers while they are warm. You should have enough batter left to bake up another batch.

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

FUDGE BROWNIES

three fudge brownies stacked on a wooden board topped with whipped cream and powdered sugar

So basically, I am just passing along this recipe for Homemade Fudge Brownies from a recipe I found on The Kitchn! I only changed up a few things. Instead of baking in a 9×9 inch pan, I used a 10.25″ cast iron pan from Lodge. Click here! Oh…and I also added chopped walnuts. When I tell you, this is the best homemade fudge brownie recipe ever…it is the BEST. You will never buy a box mix fudge brownie mix again. The best part…you probably have all of the ingredients in your pantry. It does require a number of steps that you need to follow exactly…but you got this!

three fudge brownies stacked on a wooden board topped with whipped cream and powdered sugar

Heat oven to 325 degrees. Prepare your pan or cast iron skillet by spraying bottom and sides with cooking spray. Add a touch of flour and coat the spray. Shake off any excess. Line the bottom of the pan with parchment paper. I just laid the skillet on top of parchment then traced a line with scissors and cut out the circle.

  • cast iron skillet lined with cooking spray and flour
  • cast iron pan lined with parchment paper

Adjust the temperature of your microwave to low. Pour the oil into a microwave-safe bowl. Place in microwave and heat in five-second intervals. Four to six intervals should do. You just want the oil to warm up…not hot. Remove bowl from microwave and whisk in the cocoa powder. Set aside as you prepare the other ingredients.

  • a bowl of oil in a white bowl and a measuring cup of cocoa powder on a counter for homemade fudge brownies
  • oil and cocoa powder mixed in a bowl for homemade fudge brownies

In a smaller bowl, combine the flour, baking powder and salt. In a large bowl (if you are using a stand mixer with paddle attachment, that bowl is perfect), combine the eggs, powdered sugar and brown sugar. Beat on medium for about three minutes. You are looking for a fluffy texture and light color. Beat in the vanilla.

  • eggs and sugar in a white bowl
  • beating eggs and sugar in a white bowl with a hand mixer

Add in one-half of the cocoa/oil mixture and beat on medium-high for about five minutes. You will notice the batter take on a sheen. Add in the flour mixture and beat on low until combined. Add in the remaining cocoa/oil mixture. Beat for another minute. Gently fold in the walnuts.

  • brownie batter mixture in a white bowl with a hand mixer
  • brownie batter mixture in a white bowl with a hand mixer
  • brownie batter mixture in a white bowl with a hand mixer

Pour batter into prepared skillet/pan and bake for 20 to 25 minutes. Longer, if you want a more crispy-edged brownie. Do not test the middle with a toothpick…these are fudgy and the toothpick will not come out clean.

brownies baked in a cast iron skillet

Allow to cool before cutting (if you can). There you have it…the best Homemade Fudge Brownies! Serve with homemade whipped topping or ice cream. ENJOY!

  • three brownies stacked on a wooden board
  • three fudge brownies stacked on a wooden board topped with whipped cream
  • three fudge brownies stacked on a wooden board topped with whipped cream and powdered sugar

Longing for more homemade desserts? Click here!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

JALAPEÑO CHEDDAR SKILLET CORNBREAD

https://www.charlottefashionplate.com/recipes/turkey-chili/

I have been wanting to make Jalapeño Cheddar Skillet Cornbread FOREVER! I just so happened upon a gentleman in the grocery store last week in the baking aisle. His cart was full of goodies, and I just knew he knew how to throw it down in the kitchen. So, we started talking cornbread and I told him how I was longing to make it with jalapeños.

He told me to sauté my jalapeños prior to folding them into the batter. Hello? Awesome! I grabbed a bag of Tenda Bake self-rising yellow cornmeal and I was on my merry way, totally unsure if I could pull this off. Only one little glitch which I will tell you about later. I used this 12″ cast iron skillet from Lodge. Click here! Don’t own a cast iron pan? Why not? You really need one in your kitchen. If you do not, a 9×12 baking pan will work just fine.

Now that I am living in the South, I have found that many Southerners use cornbread in their dressing or stuffing on Thanksgiving. Feel free to substitute my cornbread (possibly minus the jalapeños and cheddar) in your recipe. Check out my recipe for Sausage Stuffing and Oyster Dressing.

Jalapeño cheddar cornbread in a cast iron skillet

HOW TO MAKE JALAPEÑO CHEDDAR SKILLET CORNBREAD

Preheat your oven to 400 degrees. Sauté the diced jalapeños in the olive oil until tender.

diced jalapeños in a pan with olive oil

Prepare your cast iron pan by lining it with a tablespoon of butter or cooking spray. Be sure to get the sides. In a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder, and salt.

  • a cast iron pan lined with butter
  • me holding a bag of Tenda Bake yellow cornmeal
  • cornmeal and flour mixed in a white bowl with a whisk

Add the buttermilk, melted butter, honey, eggs and sautéed jalapeños to the flour mixture. Mix with a wooden spoon until combined. Try not to over work the batter. Gently fold in the cheddar cheese. You will see the mixture already start to rise.

  • a carton of buttermilk
  • cornbread mixture in a white bowl
  • Jalapeño cheddar cornbread batter in a white bowl

Pour mixture into the cast iron pan. Bake for 25 minutes. Now, this is where I kind of screwed up. However, I was able to recover. So, one thing you do not want is dry cornbread. Keeping that in mind, I kind of pulled it out of the oven a bit too soon. It looked done on the inside and even a toothpick came out clean. However, when I went to cut, it was not done. Luckily, I placed it back in the oven for about ten minutes and all was good! Try keeping it in at least 25 minutes. You may need 30 to 35 minutes, depending on your oven. The top will turn a very nice deep golden brown. About halfway through, I placed a few jalapeño slices in the middle of the cornbread for garnish.

Jalapeño Cheddar skillet cornbread batter in a cast iron pan ready to bake

Remove the Jalapeño Cheddar Skillet Cornbread from the oven. Allow to cool just a few minutes. I served my with my Turkey Chili! ENJOY!

  • Jalapeño cheddar skillet cornbread in a cast iron skillet
  • two brown bowls of turkey chili with three slices of jalapeño cheddar skillet cornbread on a wooden board

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

Easy Trout Almondine with Capers

A french platter of Easy Trout Almondine. Two pieces of pan fried trout with a lemony almond sauce on top.

Trout Almondine, also known as “Truite Amandine” in French, is a timeless classic that hails from the heart of French cuisine. This delectable dish features tender trout fillets adorned with toasted almonds, bathed in a rich, lemony butter sauce. With its rich history, delightful taste, and quick preparation, there’s no reason not to give this Easy Trout Almondine with Capers a try!

a cast iron pan of seared trout with green beans, lemons, and almonds

WHAT IS TROUT ALMONDINE?

Trout Almondine is believed to have originated in France, particularly in the culinary region of Lyon. This classic French dish can be found on the menus of many upscale French restaurants. As fancy as this fish preparation appears, it’s actually quite easy to make at home.

Trout has a very mild flavor, and cooks rather quickly. This Easy Trout Almondine recipe can be prepared with whole trout, or trout filets. Most whole trout you find at fish markets or grocery stores are cleaned and deboned. If not, ask you fishmonger to do so.

The skin of trout is often left on when preparing dishes to help protect the delicate flesh from overcooking or falling apart during the cooking process. It acts as a natural barrier, helping to maintain the fish’s integrity. Trout skin is edible, nutritious and provides a crispy texture element to the final presentation.

The lemon butter sauce, known as meunière, comes together in minutes. Meunière sauce is celebrated for its simplicity, allowing the quality of the fish to shine through while providing a delightful blend of buttery richness and citrusy brightness.

Although not traditional, this preparation includes briny capers. However, feel free to leave them out.

Can I use another fish?

Trout is typically used in this classic French fish dish. However, if you are unable to locate trout; flounder, cod or sole are great alternatives. In fact, try my Easy Pan-Fried Cod with Lemon Butter Sauce recipe

WHY MAKE TROUT ALMONDINE AT HOME

  1. Elevated Dining: Impress your guests or loved ones with a restaurant-quality dish right at home.
  2. Flavor: The combination of delicate trout, nutty almonds, and rich butter sauce creates an unforgettable dining experience.
  3. Quick and Easy: Despite its gourmet reputation, this trout dish is surprisingly easy to prepare, making it perfect for weeknight dinners and special occasions alike.

TIPS FOR SUCCESS

  • Use fresh trout for the best flavor and texture.
  • Be cautious not to overcook the fish; it should be tender and flaky.
  • Toast the almonds just until they release their aroma to avoid burning.
  • Use fresh lemon juice

HOW TO PREPARE TROUT ALMONDINE WITH CAPERS

This Easy Trout Almondine recipe comes together rather quickly. It’s important to have all of the ingredients prepped in advance.

Rinse the trout filets and pat dry. Sprinkle with a touch of salt. On a plate, combine the flour, salt, black pepper and paprika. Heat to medium/medium-high, the clarified butter or oil in a cast iron, or non-stick pan. Dredge both the flesh and skin side of each trout filet in the flour mixture.

Place the filets in the pan. Do not overcrowd the pan. Allow to cook/sear for about three to four minutes. Flip with a fish spatula. Sear for another minute, or two. Remove the fish and reserve on a warm plate or platter.

two filets of trout searing in a cast iron pan skin down
two filets of trout searing in a cast iron pan flesh side down
four pieces of seared trout on a plate for trout almondine

Clean the pan. Add the butter. Once the butter starts to foam, add the sliced almonds. Tend to the pan as the almonds are browning. Keep stirring as they can burn rather quickly. Once the nuts have browned nicely, remove the pan from the heat. Add in the capers (optional), fresh parsley and lemon juice.

sliced almonds in butter
one half of a lemon in a juicer
sliced almonds browned in butter with fresh parsley and lemon juice

Taste for salt. Spoon the nutty meunière sauce onto the trout. Serve immediately!

WHAT TO SERVE WITH TROUT ALMONDINE

Trout Almondine is a versatile and flavorful dish that pairs well with a variety of side dishes to create a balanced and satisfying meal. Here are some excellent options to serve alongside this easy fish dish:

  • haricot vert (French green beans) or asparagus
  • herb roasted or mashed potatoes
  • sautéed spinach or swiss chard
  • rice pilaf

If you find yourself with leftover Trout Almondine, simply store it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a touch of butter or broth to revive the sauce’s creaminess.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A french platter of Easy Trout Almondine. Two pieces of pan fried trout with a lemony almond sauce on top.

Easy Trout Almondine with Capers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

Trout Almondine, also known as “Truite Amandine” in French, is a timeless classic that hails from the heart of French cuisine. This delectable dish features tender trout fillets adorned with toasted almonds and capers, bathed in a rich, lemony butter sauce. With its rich history, delightful taste, and quick preparation, there’s no reason not to give this Easy Trout Almondine with Capers a try!

Ingredients

Scale
  • 2 trout, filets
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon clarified butter (ghee), or a high-smoke point oil
  • 5 tablespoons butter
  • 1/4 cup sliced almonds
  • 2 tablespoons non-pareil capers, rinsed and drained (optional)
  • 3 tablespoons fresh chopped parsley
  • 2 tablespoons fresh lemon juice, plus

Instructions

  1. Rinse the trout and pat dry.
  2. Season with a pinch of salt.
  3. On a plate, mix together the flour, salt, black pepper and paprika.
  4. Dredge the trout in the flour mixture on both sides. Patting down to coat.
  5. Heat the clarified butter in a pan to medium and shimmering. 
  6. Place the fish, skin side down. Allow the fish to pan fry until the edges of the fish turn brown (about 3-4 minutes). 
  7. Do NOT overcrowd the pan. Sear the fish in batches.
  8. Flip and sear for another minute, or two. 
  9. Place the fish (skin side up) on a warmed platter and keep warm in a low-temperature oven.
  10. Clean the pan.
  11. Add in the butter and melt until bubbly.
  12. Add in the sliced almonds. Stir frequently. Cook until the almonds are toasty and the butter is a golden brown (keep an eye as the almonds can burn quickly).
  13. Lower the heat.
  14. Add in the capers, fresh parsley and lemon juice.
  15. Remove from heat. Stir. Add more lemon juice, if needed.
  16. Taste for salt.
  17. Spoon the sauce over the fish.
  18. Serve immediately.
  19. ENJOY!

Notes

  • use fresh trout filets or whole trout, if possible
  • flounder, cod or sole are great substitutions for trout
  • prep all of the ingredients first as this recipe comes together quickly
  • avoid overcooking the fish
  • keep a careful watch on the almonds when browning to prevent them from burning
  • capers are optional
  • use fresh lemon juice, as opposed to store-bought
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Fish and Seafood
  • Method: Easy
  • Cuisine: French

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!