ZUCCHINI FRITTERS
Crispy Zucchini - you won't feel like you're eating your fruits!
Provided by Sara Bojarski
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- In a large bowl, combine your shredded Zucchini, garlic, scallions, ricotta, eggs, lemon, salt and pepper. Mix thoroughly, then start to add the Flour. It's at this point you may wish to add a little more flour to give your batter more substance, but like I said, use your best judgement.
- Heat up a 1/4 inch of Oil in a large skillet until hot. Over a medium high heat, working in batches, add 2 tablespoon mounds to the oil and fry up until golden brown, then flip over and do the same to the other side. Remove and place on a paper towel lined baking sheet to absorb the excess oil.
- To MAKE AHEAD: The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.
MARINATED ZUCCHINI IN THE STYLE OF NAPLES
I love this sweet, spicy zucchini from Mario Batali. It would be wonderful anytime, but I think it is especially refreshing during the hot summer months. This needs to be made a day in advance; allow 2 hours for the zucchini to drain and 24 hours to marinate.
Provided by GaylaJ
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
- In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch).
- In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
- Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
- Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.
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- In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
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