Saturday, August 25, 2012

A Memory Revisited: Italian Zucchini Fritters

 I was able to squeak out a few vegetables this year from my small 4' x 6' raised bed garden.
I only had two zucchini plants, one died the other produced enough zucchini 
for me to keep and to give a few away.  I used my last one to make these flavorful fritters.

I remember growing up in an Italian household, having these fritters "frittata" 
during the summer months when the relatives' gardens were
abundant with zucchini.  Making them brought back fond memories.
Hope you make some memories in your kitchen with your family.

The recipe for Italian Zucchini Fritters

3 cups shredded and drained zucchini
6 eggs well beaten to a froth
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 Tbsp. fresh basil (optional)
1 cup Romano or Parmesan cheese or 1/2 cup of each
1 1/2 cup all purpose flour - add a little at a time.
Makes about 30 three inch round fritters.
These are good cold too!

Using a Presto Salad Shooter, or a box grater; grate one medium (9 inch) zucchini.
Put the shredded zucchini in a colander over a bowl, put a plate on the zucchini 
and weight the plate with a heavy can - we use a 28 oz can of tomatoes.
In about 15 minutes or so some water will drain out.  
You can do this step the day ahead and refrigerate the bowl of weighted zucchini.

In another bowl add seasonings to the egg mixture, add cheese, 
add the drained zucchini, slowly incorporate the flour as needed to form
a firm batter (much like a pancake batter).  Make a test fritter to see
if your batter is firm enough.

Set an electric skillet set to 375 degrees.  Add 1/4 cup olive oil.
Test oil to see if it's hot enough to add your test fritter by 
putting the handle end of a wooden spoon into the oil
If bubbles come up around the wooden post, oil is hot enough.

Drop a tablespoon of batter into the oil.
If your test fritter puffs up and gets firm, like a pancake you are good to go.
Taste it for flavor. Add salt and/or pepper if needed.
Continue cooking fritters by dropping tablespoons
of the batter into the hot oil.
Flip when the bottom gets lightly browned. Cook another two minutes.
Remove to paper towel covered plate, pat top with another paper towel.
Enjoy hot or cold. 

Presto Salad Shooter, zucchini - whole and shredded in the bowl.

Shredded zucchini draining in a colander. 


Oster Electric Skillet & Tupperware batter bowl/measuring pitcher.
Test fritter: One tablespoon of batter in hot oil

Browned fritter, ready to take out.
I used two forks to flip so I don't have to dig one fork
into the wet batter.

The lightly browned tops.
You can make your fritters bigger, but be sure they are
flat enough so the insides cook thoroughly.

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