Monday, June 29, 2015

Back to the Kitchen: Zucchini Fritters

2 medium zucchini, grated
1/4 cup plain flour
1/2 teaspoon baking powder
1/4 cup breadcrumbs
1 egg, beaten
zest of 1 small lemon
1 clove of garlic, minced
handful of grated cheese, Parmesan or pecorino
pinch of dried oregano and mint
handful of fresh parsley and dill leaves, chopped
salt and black pepper 
olive oil for shallow-frying

1. Add salt to the grated zucchini in a large bowl and set aside for 10 minutes.
2. Place a colander over the sink and press the zucchini against the holes of the colander with a wooden spoon to extract the water. You should squeeze out small handfuls at a time. 
3. Put the zucchini back to the bowl. Mix in all the other ingredients (except olive oil) and scrunch it all up very well with your hands.
4. Heat the olive oil in a frying pan and fry tablespoons of zucchini mixture over medium-high heat until golden brown on each side. 
5. Serve warm with yogurt.  

*Wring out the zucchini very well. Otherwise, your fritters will go soggy.
* Adjust the herbs and flavours to your taste. Leave out or add in any ingredient. 
* If the mixture turns watery, add more breadcrumbs. 
* Don't over-crowd the frying pan with fritters. 
* Drain the fritters on paper towel before serving. 

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