Southern France Zucchini Fritters

VERY good. The recipe says to serve it with pistou, another recipe I posted here, but I personally didn't like that combination--much too oily. I would recommend a cooler, creamier dipping sauce for this, whatever you like.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 1  lb zucchini, grated
• 2⁄3 cup flour
• 1  egg, separated
• 1  tablespoon olive oil
•  oil, for shallow frying
•  salt and pepper

Directions

1. Put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let the zucchini drain for about an hour, then rinse thoroughly. Pat dry on paper towels.
2. Put the flour into a bowl, with a small well in the center. Add egg yolk and oil, mixed together.
3. Measure 5 tbspn. water and add a little to the bowl.
4. Whisk the egg yolk and oil together, gradually incorporating the flour and water, which should make a smooth batter. Add more or less flour and water, if necessary.
5. Season the batter as desired and allow to sit for 30 minutes (this is important).
6. Stir the zucchini into the batter.
7. Whisk the egg white until stiff, and then fold into the batter.
8. Heat 1/2 inch of cooking oil in a frying pan. Add spoonfuls of batter and fry until golden, turning with tongs as necessary.
9. Drain fritters on paper towels and serve.