These Italian fritters go by many different name variations, but no matter how you spell it, the result is still a Calabrese classic. Pitticelle are Italian garden to table food at its finest during the summer months. I made this batch with a mix of chopped zucchini blossoms (fiori di zucchine) and fresh grated zucchini. My trick to creating a light and crispy fritter is adding either soda water or beer to the batter. It you do not have either on hand you can easily substitute this with natural or carbonated water. These are the perfect summer appetizer or snack.
SERVING: APPROX. 24 FRITTERS PREP TIME: 15 MIN CHILL TIME: 15 MIN Ingredients: 2 cups zucchini, grated (approx. 1 large zucchini) 2 tsp salt 1 cup all-purpose flour 2 large egg, lightly beaten ¼ cup grated Parmigiano cheese 2 tbsp minced parsley 1 tbsp minced fresh basil 1/2 cup soda water or beer Canola oil, for frying Directions:
Buon Appetito!
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AuthorA first generation Italian Canadian with a love for food and the Italian Lifestyle. Archives
August 2020
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