Italian Zucchini Fritter recipe

Italian Zucchini Fritter recipe

Summer is the season for zucchini, it's versatile, flavorful, and somewhat abundant. For this recipe we tested many recipes and settled in on a recipe from Cooks Country by Sarah Gabriel, adaptation by Maria of Wine Italiano.
We liken these to meatless meatballs because they are rich and satisfying.

2 lbs fresh garden zucchini (shredded, salted and drained)
2 teaspoons sea salt
6 tablespoons cornstarch
1/2 pound Locatelli cheese
4 ounces Fontina cheese
2 large eggs
2 tbsp. fresh rosemary (chopped)
2 tbsp. Fresh basil ( chopped)
2 tbsp . Fresh thyme (chopped)
2 cloves garlic (minced)
1 teaspoon fresh cracked black pepper
1/4 cup extra virgin olive oil

Line large bowl with clean dish towel or cheese cloth. Clean then grate zucchini on large holes of box grater and place into prepared bowl. Sprinkle in salt and lightly mix then let sit 10 minutes. Then roll towel or cloth (like a tootsie roll) and progress to twist and squeeze gently but firmly in order to remove as much water as possible.
Discard drained water. Remove zucchini from cloth or towel and place into large clean bowl. Then add corn starch and the other ingredients mixing gently so that the zucchini is not crushed or compromised yet the mixture is fully incorporated.

Heat large skillet to medium heat and add extra virgin olive oil. Make sure oil is hot (sizzles when you add a piece of zucchini) but before oil is at burning point. Take ice cream scoop and scoop a heaping dollop of the zucchini mixture, place in hot skillet, flatten the zucchini so that it resenpbles a slightly raised pancake. Cook four at a time for 4 minutes on each side, until golden brown. Then remove from heat and place of paper towel, let cool for 2 minutes then serve with a refreshing white wine. I would suggest a dry Rose' from Italy or France or perhaps a nice Vermentino from southern Italy. 

Boun appetito!!! Salute'

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