Zucchini Fritters with Pistou
From grizzlybear 16 years agoIngredients
- For the Pistou: shopping list
- ½ ounce basil leaves shopping list
- 4 garlic cloves crushed shopping list
- 1 cup graded parmesan cheese shopping list
- Finely graded zest of 1 lemon shopping list
- 2/3 cup olive oil shopping list
- For the Fritters: shopping list
- 1 pound zucchini grated shopping list
- 2/3 cup all purpose flour shopping list
- 1 egg separated shopping list
- 1 tablespoon olive oil shopping list
- oil for shallow-frying shopping list
- salt and ground black pepper shopping list
How to make it
- 1. To make the pistou, crush the basil leaves and garlic with a mortar and pestle to make a fairly fine paste. Transfer the paste to a bowl and stir in the grated cheese and lemon zest. Gradually blend in the oil, a little at a time, until combined, and then transfer to a small serving dish.
- 2. To make the fritters, put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let sit for 1 hour, then rinse thoroughly. Dry well on paper towels.
- 3. Sift the flour into a bowl and make a well in the center, then add the egg yolk and oil. Measure 5 tablespoons water and add a little to the bowl.
- 4. Beat the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and let stand for 30 minutes.
- 5. Stir the zucchini into the batter. Beet the egg white until stiff, then fold into the batter.
- 6. Heat ½ inch of oil in a frying pan. Add spoonfuls of batter to the oil and fry for 2 minutes, until golden. Drain the fritters on paper towels and keep warm while frying the rest. Serve with the sauce
The Rating
Reviewed by 5 people-
sounds delicious thanks grizz youre on the ball today......keep em coming
minitindel in THE HEART OF THE WINE COUNTRY loved it -
If this tastes as good as the pic looks, then times's a wasting. Will make these asap!
juliecake in Bluffdale loved it -
Sounds great.
chihuahua in Sonoma County loved it
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