Zucchini Fritters With Pistou |
|
 |
Prep Time: 40 Minutes Cook Time: 4 Minutes |
Ready In: 44 Minutes Servings: 4 |
|
From a book called Mediterranean . Ingredients:
1/2 ounce basil leaves |
4 garlic cloves, crushed |
1 cup grated parmesan cheese |
1 lemon, zest of, grated fine |
2/3 cup olive oil |
1 lb zucchini, grated |
2/3 cup flour |
1 egg, separated |
1 tablespoon olive oil |
oil (for frying) |
salt |
pepper |
Directions:
1. To make the pistou, crush the basil and garlic with a mortar and pestle to a fine paste. Transfer to a bowl and add the cheese and lemon zest. Gradually stir in the oil until combined and place in a serving dish.
2. For the fritters, place the grated zucchini in a strainer and sprinkle with plenty of salt. Stand for 1 hour and rinse well. Dry on paper towels.
3. Sift flour and make well in center and add the egg yolk and oil. Measure in 5 T water. Beat the yolk and oil and gradually incorporate the flour and water to make a smooth batter. Season with salt and pepper. Let rest for 30 minutes.
4. Stir the zucchini into the batter. Beat the egg whites stiff and fold into the batter.
5. Heat 1/2 of oil in pan and add spoonfuls of batter and fry for 2 minutes until golden. Drain the fritters on paper towels and keep warm. Serve with pistou sauce.
|
|