PITTICELLE DI ZUCCHINE (ZUCCHINI FRITTERS)

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.
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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:

1. Grate the zucchini in a bowl. Sprinkle the zucchini with 1 tsp of salt and toss to coat. Let stand for 10 minutes and squeeze out as much water as possible.
2. In a separate bowl mix the flour and salt and make a shallow well in the center. Place the eggs, cheese and herbs in the well and mix into the flour with a fork. Add the soda water/beer and mix well until the mixture resembles a thick pancake batter.
3. Add the drained zucchini to the batter and mix until fully incorporated.
4. Heat ½ inch of oil in a frying pan over moderate heat (about 365ºF).
5. Add tablespoon sizes of batter to the pan. Do not over crowd.
6. Fry zucchini fritters until golden brown on both sides, turning with a fork halfway through.  About 1 min each side.
7. Remove the fritters with a slotted spoon to a paper towel to drain.
8. Repeat process in small batches until batter is done.

 
 
Buon Appetito!