Zucchini Fritters With Pistou Recipes

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.

ZUCCHINI FRITTERS WITH PISTOU

Steps:

• To make the pistou, crush the basil and garlic with a mortar and pestle to a fine paste. Transfer to a bowl and add the cheese and lemon zest. Gradually stir in the oil until combined and place in a serving dish.
• For the fritters, place the grated zucchini in a strainer and sprinkle with plenty of salt. Stand for 1 hour and rinse well. Dry on paper towels.
• Sift flour and make well in center and add the egg yolk and oil. Measure in 5 T water. Beat the yolk and oil and gradually incorporate the flour and water to make a smooth batter. Season with salt and pepper. Let rest for 30 minutes.
• Stir the zucchini into the batter. Beat the egg whites stiff and fold into the batter.
• Heat 1/2" of oil in pan and add spoonfuls of batter and fry for 2 minutes until golden. Drain the fritters on paper towels and keep warm. Serve with pistou sauce.

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.