Zucchini And Pecorino Fritters Food

ZUCCHINI-AND-PECORINO FRITTERS

Steps:

• Preheat oven to 400°F. Grate zucchini; squeeze dry with paper towels and transfer to a bowl.
• Add egg, Pecorino, panko, garlic, and pepper to zucchini; stir to combine. Drop heaping tablespoonfuls of mixture onto a greased baking sheet and gently flatten.
• Bake, flipping halfway through, until golden brown and crisp, 18 to 20 minutes.

ITALIAN ZUCCHINI FRITTERS

Steps:

• Grate 3 medium zucchini with a coarse setting (1/4" size hole) of cheese grater. Chop a 1/4 cup of fresh parsley.
• Place shredded zucchini in a colander and sprinkle 1 Tbsp of kosher salt all over. After 15 minutes squeeze out as much water as possible from the shredded zucchini.
• Beat 3 eggs in a large mixing bowl. To bowl, add the zucchini, 1/4 cup parsley, 1/4 cup Pecorino Romano cheese, 1/2 tsp black pepper and 3 Tbsp flour. Mix thoroughly to form batter.
• Prepare a heavy pan for frying with canola oil. The oil should be about 3/4" high in the pan and hot enough to fry with (350-375).
• When oil is ready to fry add 1 Tbsp of batter, being careful to not overcrowd the fritters in the pan. Work in batches, frying the fritters for 4 minutes per side until golden brown. Drain on a paper towel lined sheet pan. When finished sprinkle a touch of kosher salt and/or Pecorino Romano cheese on top. Enjoy!

ZUCCHINI, CHEESE AND HERB FRITTERS

Steps:

• Make zucchini batter:
• Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
• Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
• Fry fritters:
• Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
• Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
• Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO

Steps:

• Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
• Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
• When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
• Season with salt and pepper. Return to heat for about 30 seconds to warm through.
• Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
• Serve while still nice and hot.