Ingredients with Measurements:
- 1 medium zucchini, grated
- 1/2 cup Robiola di Ceva cheese, crumbled
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Non-stick frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, Robiola di Ceva cheese, all-purpose flour, cornmeal, grated parmesan cheese, chopped parsley, minced garlic, beaten eggs, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
3. Using a tablespoon, scoop the zucchini mixture and drop it into the hot oil. Flatten the mixture slightly with the back of the spoon.
4. Fry the fritters for 2-3 minutes on each side or until golden brown. Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain the excess oil.
5. Repeat the process until all the zucchini mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 12 fritters
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 6g
Protein: 6g
Sodium: 180mg
Substitutions for ingredients:
- Robiola di Ceva cheese can be substituted with any soft cheese like brie or camembert.
- All-purpose flour can be substituted with gluten-free flour.
- Cornmeal can be substituted with breadcrumbs.
Variations:
- Add chopped scallions or chives for an extra burst of flavor.
- Add diced bell peppers or carrots for added texture and color.
- Substitute zucchini with grated sweet potato or butternut squash.
Tips and tricks:
- Squeeze out the excess liquid from the grated zucchini to prevent the fritters from becoming too soggy.
- Use a non-stick frying pan to prevent the fritters from sticking to the pan.
- Serve the fritters immediately after frying to maintain their crispiness.
Storage instructions:
Store the leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
Serve the fritters with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus with parmesan cheese
Troubleshooting advice:
- If the fritters are too soft, add more flour or cornmeal to the mixture.
- If the fritters are too dry, add more grated zucchini or a splash of milk to the mixture.
Food safety advice:
- Make sure the oil is hot enough before frying the fritters to prevent them from absorbing too much oil.
- Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain the excess oil.
Food history:
Robiola di Ceva is a soft cheese made from cow's milk and is named after the town of Ceva in the Piedmont region of Italy. Zucchini fritters are a popular dish in Mediterranean cuisine and are often served as a side dish or appetizer.
Flavor profiles:
The fritters have a crispy exterior and a soft, cheesy interior with a subtle zucchini flavor.
Serving suggestions:
Serve the fritters as an appetizer or side dish with a dipping sauce like tzatziki or marinara sauce.
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Region: Italian