Zucchini Fritters With Pistou Recipes

ZUCCHINI FRITTERS

Steps:

• For soy dipping sauce:
• Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
• For fritters:
• Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
• Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
• DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

ZUCCHINI FRITTERS

Steps:

• Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
• In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
• Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

EASY ZUCCHINI FRITTERS

Steps:

• Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
• Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
• Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
• Heat olive oil in a large skillet over medium-high heat.
• Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

SOUTHERN FRANCE ZUCCHINI FRITTERS

Steps:

• Put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let the zucchini drain for about an hour, then rinse thoroughly. Pat dry on paper towels.
• Put the flour into a bowl, with a small well in the center. Add egg yolk and oil, mixed together.
• Measure 5 tbspn. water and add a little to the bowl.
• Whisk the egg yolk and oil together, gradually incorporating the flour and water, which should make a smooth batter. Add more or less flour and water, if necessary.
• Season the batter as desired and allow to sit for 30 minutes (this is important).
• Stir the zucchini into the batter.
• Whisk the egg white until stiff, and then fold into the batter.
• Heat 1/2 inch of cooking oil in a frying pan. Add spoonfuls of batter and fry until golden, turning with tongs as necessary.
• Drain fritters on paper towels and serve.