Zucchini Fritters With Parsley |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Combination of a recipe from my Sicilian grandmother and Bon Apetit Magazine w/my own variations. Wouldn't hurt to add some chopped garlic.... it never does!... ;-) Ingredients:
4 medium zucchini, grated |
1 finely chopped yellow onion |
1 1/2 teaspoons salt |
3/4 cup chopped fresh italian parsley |
3/4 cup freshly grated parmesan cheese |
1 cup (toasted) panko breadcrumbs*can be found at the asian grocer |
2 large eggs, lightly beaten |
1 tbsp chopped fresh basil |
vegetable oil (for frying) |
salt |
Directions:
1. Toss zucchini, onion and salt in large colander.
2. Let stand at least 1 hour.
3. Toast bread crumbs in a small dry pan. Set aside.
4. Put zucchini in a dishtowel and wring it out, squeezing as DRY as possible.
5. Transfer to a large bowl.
6. Mix in next 5 ingredients, including bread crumbs.
7. Pour 1 inch vegetable oil into a heavy large saute pan.
8. Heat oil and keep on medium to LOW heat.
9. Shape zucchini mixture into small patties, squeezing out any excess moisture you can. The smaller and drier the patty, the easier it is to keep them from breaking apart.
10. Fry in batches until fritters are brown, turning once, about 3 minutes total. *do not crowd in pan...*note-use a slotted spoon to gently place the patties in the oil.
11. Using a slotted spoon, transfer the patties to paper towels to drain.
12. Sprinkle liberally with salt while still warm.
13. *May be served with a yoghurt dipping sauce...but very tasty on their own...
14. Just pick up and munch away. Can be frozen.
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