https://www.cutoutandkeep.net/projects/zucchini-fritters-with-fresh-mint-and-pecarino • Posted by GMC Group
These fritters are light, tender, and packed with flavor. If you prefer, use Parmigiano-Reggiano instead of pecorino. The former, made with cow’s milk, is nuttier and sweeter; the latter, made from sheep’s milk, is a bit saltier and tangier. Serves 4; makes about 18 fritters Serving Suggestions: Serve these Italian-inspired, easy-to-prepare fritters alongside a salad of watermelon, tomato, cucumber, olives, and feta. For dessert, offer vanilla gelato sprinkled with freshly grated lemon zest.
These fritters are light, tender, and packed with flavor. If you prefer, use Parmigiano-Reggiano instead of pecorino. The former, made with cow’s milk, is nuttier and sweeter; the latter, made from sheep’s milk, is a bit saltier and tangier. Serves 4; makes about 18 fritters Serving Suggestions: Serve these Italian-inspired, easy-to-prepare fritters alongside a salad of watermelon, tomato, cucumber, olives, and feta. For dessert, offer vanilla gelato sprinkled with freshly grated lemon zest.
Spoon the grated zucchini onto a clean kitchen towel and gather up into a bundle. Squeeze well over the sink to remove any excess liquid. Transfer the drained zucchini to a large bowl and stir in the cheese, parsley, mint, lemon zest, and beaten eggs. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Add to the zucchini mixture, and mix well.
Heat 1⁄4 cup oil in a 10-inch, heavy, nonstick sauté pan over medium-high heat. When hot, use an ice cream scoop to dollop roughly 5 mounds of batter onto the hot oil. Pan- fry, pressing down a bit to flatten, until the first side is golden brown, 3 to 4 minutes. Use a spatula to carefully flip and cook the other side until it is also golden brown, about another 3 minutes. Transfer to a paper towel–lined baking sheet. Repeat with the remaining batter, using the remaining 2 tablespoons of oil when the pan goes dry. Serve the fritters immediately with Greek yogurt.