Zucchini Fritters

Zucchini Fritters
  1. 1 medium zucchini (about 1/2 lb) - coarsely grated
  2. kosher salt
  3. 1 T. olive oil
  4. 1 small onion, finely chopped
  5. 3/4 cup all-purpose flour
  6. 2 t. baking powder
  7. freshly ground pepper
  8. 3 T. milk
  9. 1 large egg, lightly beaten
  10. 1/2 cup grated parmesan cheese
  11. vegetable oil for frying
  1. Place grated zucchini in clean kitchen towel, and wring to remove as much liquid as possible.
  2. Heat olive oil in medium skillet, add onion and cook over moderately high heat and cook until softened, about 5 minutes. Transfer to a plate to cool.
  3. In a medium bowl, sift the flour with the baking powder, 1 teaspoon of salt and 1/4 teaspoon pepper. Add zucchini, onion, milk, egg and parmesan cheese. Stir until smooth. Let batter rest at room temperature for 20 minutes.
  4. In a medium skillet, heat 3/4 inch vegetable oil. Scoop tablespoon of batter into oil, without crowding, and fry until crisp and golden all over, about 2 minutes per side. Drain the fritters on paper towels and sprinkle with salt.
Adapted from Food & Wine 2001 Cookbook
Adapted from Food & Wine 2001 Cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us