Southern France Zucchini Fritters Food

ZUCCHINI FRITTERS WITH FETA AND DILL

Steps:

• Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
• Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
• Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
• Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

ZUCCHINI FRITTERS

Steps:

• Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
• In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
• Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

SOUTHERN FRANCE ZUCCHINI FRITTERS

Steps:

• 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.
• Put the flour into a bowl, with a small well in the center. Add egg yolk and oil, mixed together.
• Measure 5 tbspn. water and add a little to the bowl.
• 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.
• Season the batter as desired and allow to sit for 30 minutes (this is important).
• Stir the zucchini into the batter.
• Whisk the egg white until stiff, and then fold into the batter.
• Heat 1/2 inch of cooking oil in a frying pan. Add spoonfuls of batter and fry until golden, turning with tongs as necessary.
• Drain fritters on paper towels and serve.