Yum! Now I have a huge craving for Zucchini Fritti.... So good. My niece is a master at making these. I had them last weekend when the family got together. When they're around, I cant stop eating them
2 medium zucchini about 500 grams
¾ cup all-purpose flour
¼ cup Parmigiano cheese grated. I prefer semi firm pecorino
1¼ teaspoon salt divided
1 egg
½ cup carbonated water
¼ cup fresh herbs any combination of parsley, basil, chives or others of your choice
Black pepper as desired to taste
½ cup vegetable oil for frying, or enough to coat the bottom of your pan
Shred the zucchini against the large holes of a box grater. Or you can dice by hand in to little cubes
Transfer the zucchini to a colander or fine meshed sieve and toss with some salt
Place the colander over a bowl and let sit for 20-30 minutes. Liquid will begin to accumulate in the bowl.
The remaining water must be squeezed out either by pressing down on the zucchini with a wooden spoon until it is fairly dry. Alternately, transfer the zucchini to a clearn tea towel and squeeze out the water.
Set the zucchini aside while you prepare the batter.
For the batter stir together the flour, cheese, the remaining salt and black pepper in a bowl.
Make a well in the center and add the egg and carbonated water. Stir with a fork to create a thick batter.
Stir in the shredded zucchini and herbs.
Heat enough oil over medium heat to cover the bottom of a non-stick skillet.
Use 2 spoons to scrape a heaping tablespoon full of batter into the hot oil. With the back of the spoon spread the batter into a decent sized glob
Fry for 2.5-3 minutes per side, until crisp and golden. Transfer to a paper towel lined tray
Texture is best when fresh and hot.
These are the ones my niece made on the weekend...... Yum!
