Zucchini Fritters (Pitelle di Zucchine)
These humble Calabrian treats are the perfect aperitivo snack.
by Erin Henderson
Summer is here and the zucchini is easy.
As neighbours desperately try to pawn off their garden bounty on you, don't be so quick to cry uncle. There's gold in them zuc vines, friend.
Specifically in the form of little bundles of golden, deep fried goodness.
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I was introduced to this stunningly simple recipe by my friends at Toronto's Cucinato Studio. Pitelle hail from Calabria. Tiny mouthfuls of zucchini batter deep-fried until golden and crisp, they're a brilliant and unexpected option to kick start cocktail hour.
Zucchini Fritters (Pitelle di Zucchine)
These are delicious served with a limoncello spritz or a simple glass of cold Prosecco.
Makes: About 12, golfball-sized fritters
Chef level: Moderate
Ingredients:
- 2 eggs
- 1 cup sparkling water
- 1 ½ cups AP flour
- 2 medium zucchini, grated
- ½ cup Parmesan
- 2 sprigs mint, chopped
- Pinch of salt
- vegetable oil, for frying (about 4 cups)
- ½ tsp baking powder (optional)
How to Make It:
- Combine all ingredients in a large bowl.
- Pour about 3 inches of oil in a deep pot. Heat over medium until a thermometer reads 350°F.
- Use a large spoon to carefully add dollops of batter to hot oil (tip: add them clockwise so you know the order of what went in first.)
- Turn the fritters over as they brown (about 2 minutes). When they are golden and crunchy on both sides remove from the pot and place on a paper towel-lined tray to absorb excess oil.
- Sprinkle with salt and serve warm.