Ingredients with Measurements:
- 2 medium zucchinis, grated
- 1/2 cup Scamorza Calabra cheese, grated
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, Scamorza Calabra cheese, all-purpose flour, cornmeal, beaten eggs, milk, chopped parsley, chopped basil, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Using a tablespoon, scoop the zucchini mixture and drop it into the hot oil. Flatten the fritters with the back of the spoon.
4. Fry the fritters for 2-3 minutes on each side, or until golden brown.
5. Use a slotted spoon to remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Repeat the process until all the zucchini mixture is used up.
7. Serve the Scamorza Calabra and Zucchini Fritters hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-15 fritters
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 8g
Protein: 6g
Substitutions for ingredients:
- Scamorza Calabra cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the recipe.
- Cornmeal can be substituted with breadcrumbs or panko.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs, such as thyme or oregano, instead of parsley and basil.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Squeeze out excess water from the grated zucchini before adding it to the mixture to prevent the fritters from becoming too watery.
- Use a non-stick skillet to prevent the fritters from sticking to the pan.
- Serve the fritters immediately after frying for the best texture.
Storage instructions:
Store 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 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fritters on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish the fritters with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the fritters with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled corn on the cob
- Garlic roasted potatoes
Troubleshooting advice:
- If the fritters are too wet, add more flour or cornmeal to the mixture.
- If the fritters are falling apart, add an extra egg to the mixture to bind the ingredients together.
Food safety advice:
- Make sure the oil is hot enough before frying the fritters to prevent them from becoming greasy.
- Use caution when frying to prevent oil splatters.
Food history:
Scamorza Calabra is a type of cheese that originated in Calabria, Italy. It is a semi-soft cheese that is similar to mozzarella but has a smokier flavor.
Flavor profiles:
The Scamorza Calabra and Zucchini Fritters have a savory and slightly smoky flavor from the cheese, with a crispy texture on the outside and a soft texture on the inside.
Serving suggestions:
Serve the Scamorza Calabra and Zucchini Fritters as an appetizer or a side dish.
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Region: Italian