A great way to cook all that zucchini from your garden, including some of the yellow blossoms as well. You can add fresh chopped mint to the batter as an alternative to chives, as it’s a wonderful combination with zucchini. Serve the fritters hot, with plenty more freshly grated Parm, or a Monforte Toscano cheese.
Serves 8 to 10
INGREDIENTS
1 onion, minced
1 small to medium garden zucchini, shredded with a box grater
1 clove garlic, minced
White wine (as needed)
Salt & freshly cracked pepper to taste
4 organic, free-run eggs
1 cup cooked corn
1/4 cup (60 mL) milk, plus more if needed
1/4 cup (60 mL) grated Parmigiano cheese (more as desired)
1/2 handful chopped chives (or mint)
3 zucchini flowers, sliced into chiffonade
1 1/2 cups (375 mL) all-purpose flour (more if needed)
2 tbsp + 1 tsp (35 mL) baking powder
Canola oil for frying
METHOD
- In a heavy-bottomed pan, sweat the onions and zucchini, being sure to take out as much moisture as possible.
- Add garlic and continue to cook out.
- Deglaze with white wine and season to taste.
- Empty zucchini mixture onto a toweled tray, and set in the fridge to cool.
- In a bowl, break the eggs and whisk with the milk, pepper, Parmigiano, chives and zucchini flowers.
- Add the cooled zucchini and corn to the egg mixture.
- Combine flour, a pinch of salt and baking powder, then add the wet ingredients to the dry. Fully incorporate, but do not over-mix. Mixture should be thick enough to spoon into the fryer.
- Heat canola oil in fryer to 350°F, or heat 1/4 cup canola oil in a deep, heavy frying pan.
- Using a wet tablespoon, spoon out a small amount of batter into the oil.
- Make one test frittelle first, then make the rest. Fry until golden brown all over, making sure the centre is cooked. Remove to a paper towel.
- Adjust seasoning, finish with more Parmigiano and serve while still hot.
