Idiot`s Kitchen Recipe – Zucchini Fritters

Idiot’s Kitchen Recipe – Zucchini Fritters
Recipe from www.idiotskitchen.com -­‐ Adapted from Bon Appétit Ingredients: 2 medium zucchini, grated
½ teaspoon salt (plus more for seasoning)
1 egg
2 scallions/green onions, finely chopped
1 Tablespoon cornstarch
¼ cup Pecorino Romano (or parmesan) cheese, finely shredded
¼ cup flour
1/3 cup vegetable oil
Salt & Pepper
Grate 2 medium zucchini and place them in a strainer or colander. Toss with ½ teaspoon salt and
set aside to drain for 10 minutes.
Once the zucchini have drained, squeeze as much extra moisture out as possible. Dump the
zucchini into a clean kitchen towel (or paper towels) and squeeze as much liquid out as possible.
Place the drained zucchini in a medium bowl with 2 finely chopped green onions, 1 egg,
1 Tablespoon cornstarch, ¼ cup grated Romano cheese, and ¼ cup flour. Season with
½ teaspoon each salt & pepper and stir gently to combine.
Heat 1/3 cup of vegetable oil over medium high heat in a large pan. Test the temperature of the
oil by carefully flicking a droplet of water into the pan. If it sizzles, you are good to go. Drop the
zucchini mixture by the spoonful (1½ - 2 Tablespoons) into the hot oil. (Note: I used a medium
sized ice cream type scoop.)
Cook 2-3 minutes per side until golden brown and crunchy. Drain the fritters on paper towels.
You can keep the fritters warm in a 200 degree oven but place them on a cooling rack on a
baking sheet rather than on a plate to retain their crispness.
Makes 8 fritters (which I think serves 2 people)