Ingredients with Measurements:
- 2 medium zucchinis, grated
- 1/2 cup Scamorza Molisana cheese, grated
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, Scamorza Molisana cheese, all-purpose flour, cornmeal, minced garlic, chopped fresh parsley, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the beaten eggs and milk.
3. Pour the egg mixture into the zucchini mixture and stir until well combined.
4. Heat vegetable oil in a non-stick skillet over medium-high heat.
5. Using a tablespoon, drop spoonfuls of the zucchini mixture into the hot oil, flattening each fritter slightly with the back of the spoon.
6. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
7. Use a slotted spoon to remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 fritters
Nutritional information:
Calories: 90
Fat: 5g
Carbohydrates: 7g
Protein: 4g
Substitutions for ingredients:
- Scamorza Molisana cheese can be substituted with any other semi-soft cheese, such as mozzarella or provolone.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Cornmeal can be substituted with breadcrumbs or panko.
Variations:
- Add diced onions or bell peppers to the zucchini mixture for extra flavor.
- Substitute the Scamorza Molisana cheese with feta cheese for a tangy twist.
- Add chopped fresh basil or oregano to the zucchini mixture for a Mediterranean flavor.
Tips and tricks:
- Squeeze out excess water from the grated zucchini before mixing it with the other ingredients to prevent the fritters from becoming too soggy.
- Use a non-stick skillet to prevent the fritters from sticking to the bottom.
- Serve the fritters immediately after frying for the best texture and flavor.
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 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with chopped fresh parsley or basil.
Garnishes:
Chopped fresh parsley or basil
Pairings:
Serve the fritters with a side of marinara sauce or tzatziki sauce for dipping.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the fritters are too wet, add more flour or cornmeal to the mixture.
- If the fritters are falling apart in the skillet, add more flour or cornmeal to the mixture to help bind the ingredients together.
Food safety advice:
- Make sure the oil is hot enough before adding the fritters to prevent them from becoming too greasy.
- Use caution when frying the fritters to prevent hot oil from splattering.
Food history:
Zucchini fritters are a popular dish in Mediterranean cuisine, and are often served as an appetizer or side dish.
Flavor profiles:
The Scamorza Molisana cheese adds a smoky, savory flavor to the fritters, while the zucchini provides a fresh, earthy taste.
Serving suggestions:
Serve the fritters as an appetizer or side dish at a dinner party or potluck.
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Region: Italian