Italian Zucchini Fritter recipe (Gluten free meatless "meatball")
Summer is the season for zucchini, it's versatile, flavorful, and somewhat abundant. For this article we tested many recipes and settled in on a variation from Cooks Country by Sarah Gabriel, adaptation by Maria of Wine Italiano.
Ingredients:
2 lbs fresh garden zucchini (shredded, salted and drained)
2 teaspoons sea salt
6 tablespoons cornstarch
1/2 pound Locatelli cheese
4 ounces Fontina cheese
2 large eggs
2 tbsp. fresh rosemary (chopped)
2 tbsp. Fresh basil ( chopped)
2 tbsp . Fresh thyme (chopped)
2 cloves garlic (minced)
1 teaspoon fresh cracked black pepper
1/4 cup extra virgin olive oil
Instructions:
Line large bowl with clean dish towel or cheese cloth. Clean then grate zucchini on large holes of box grater and place into prepared bowl. Sprinkle in salt and lightly mix then let sit 10 minutes. Then roll towel or cloth (like a tootsie roll) and progress to twist and squeeze gently but firmly in order to remove as much water as possible.
Discard drained water. Remove zucchini from cloth or towel and place into large clean bowl. Then add corn starch and the other ingredients mixing gently so that the zucchini is not crushed or compromised yet the mixture is fully incorporated.
Heat large skillet then add oil and wait until oil is hot (to check this simply add a drop of water to the oil and if it sizzles it is ready.
Then take a standard ice cream scoop and take a heaping dollop of the mixture and place in pan, slightly push down on the dollop so that it resembles a small rounded pancake; cook 4 minutes on each side and set on paper towel. Let cool 2 minutes then serve.
Serve while warm.
These are healthy, gluten free yet absolutely decadent.
We paired these with a dry Rose from Italy. The wine is refreshing and offers a light refreshing tone to the meal. We paired this dish with pasta prepared with broccoli Rabe, oil, garlic and hot peppers.
Buon Apetito!
Summer is the season for zucchini, it's versatile, flavorful, and somewhat abundant. For this article we tested many recipes and settled in on a variation from Cooks Country by Sarah Gabriel, adaptation by Maria of Wine Italiano.
Ingredients:
2 lbs fresh garden zucchini (shredded, salted and drained)
2 teaspoons sea salt
6 tablespoons cornstarch
1/2 pound Locatelli cheese
4 ounces Fontina cheese
2 large eggs
2 tbsp. fresh rosemary (chopped)
2 tbsp. Fresh basil ( chopped)
2 tbsp . Fresh thyme (chopped)
2 cloves garlic (minced)
1 teaspoon fresh cracked black pepper
1/4 cup extra virgin olive oil
Instructions:
Line large bowl with clean dish towel or cheese cloth. Clean then grate zucchini on large holes of box grater and place into prepared bowl. Sprinkle in salt and lightly mix then let sit 10 minutes. Then roll towel or cloth (like a tootsie roll) and progress to twist and squeeze gently but firmly in order to remove as much water as possible.
Discard drained water. Remove zucchini from cloth or towel and place into large clean bowl. Then add corn starch and the other ingredients mixing gently so that the zucchini is not crushed or compromised yet the mixture is fully incorporated.
Heat large skillet then add oil and wait until oil is hot (to check this simply add a drop of water to the oil and if it sizzles it is ready.
Then take a standard ice cream scoop and take a heaping dollop of the mixture and place in pan, slightly push down on the dollop so that it resembles a small rounded pancake; cook 4 minutes on each side and set on paper towel. Let cool 2 minutes then serve.
Serve while warm.
These are healthy, gluten free yet absolutely decadent.
We paired these with a dry Rose from Italy. The wine is refreshing and offers a light refreshing tone to the meal. We paired this dish with pasta prepared with broccoli Rabe, oil, garlic and hot peppers.
Buon Apetito!
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