Ingredients
Scale
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- 1 pound zucchini) grated
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- 2/3 cup all-purpose flour
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- 1 egg) separated
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- 1 tablespoon olive oil for shallow-frying
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- salt and ground black pepper
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- ½ ounce basil leaves 4 garlic cloves) crushed
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- 1 cup grated Parmesan cheese finely grated zest of 1 lemon
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- 2/3 cup olive oil
Instructions
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- Combine the zest, basil leaves, garlic, parmesan cheese, and lemon juice in a blender or food processor and process until finely chopped. While the machine is running, gradually add half of the oil until well combined. Transfer to a bowl and set aside
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- To make zucchini fritters: Put zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Let zucchini drain for 30 minutes then pat dry on a paper towel.
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- Combine zucchini, flour, egg yolk, parmesan mixture, thyme leaves oil and lemon zest in a bowl and season well with pepper. Stir the zucchini mixture until the ingredients are well combined.
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- Whisk egg whites with a pinch of salt until peaks form then gently fold zucchini mixture into egg white.
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- Heat oil in a frying pan over medium heat and drop zucchini mixture using 2 tablespoons for each fritter, flatten slightly with the back of a spoon and cook zucchini fritters in batches for 2 minutes on each side or until golden brown. Transfer zucchini fritters to a wire rack set over a baking tray and keep warm in the oven while cooking the remaining zucchini fritters.
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- Serve zucchini fritters on a platter with pistou on the zucchini fritters.
- Prep Time: 10 - 15 minutes
- Cook Time: 10 - 15 minutes