Zucchini Fritters With Pistou
- Ready In:
- 44mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 ounce basil leaves
- 4 garlic cloves, crushed
- 1 cup grated parmesan cheese
- 1 lemon, zest of, grated fine
- 2⁄3 cup olive oil
- 1 lb zucchini, grated
- 2⁄3 cup flour
- 1 egg, separated
- 1 tablespoon olive oil
- oil (for frying)
- salt
- pepper
directions
- To make the pistou, crush the basil and garlic with a mortar and pestle to a fine paste. Transfer to a bowl and add the cheese and lemon zest. Gradually stir in the oil until combined and place in a serving dish.
- For the fritters, place the grated zucchini in a strainer and sprinkle with plenty of salt. Stand for 1 hour and rinse well. Dry on paper towels.
- Sift flour and make well in center and add the egg yolk and oil. Measure in 5 T water. Beat the yolk and oil and gradually incorporate the flour and water to make a smooth batter. Season with salt and pepper. Let rest for 30 minutes.
- Stir the zucchini into the batter. Beat the egg whites stiff and fold into the batter.
- Heat 1/2" of oil in pan and add spoonfuls of batter and fry for 2 minutes until golden. Drain the fritters on paper towels and keep warm. Serve with pistou sauce.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!