View source for Appetizer/Zucchini Fritters with Pistou

Serves: 4

Active Time: 30 minutes

Total Time: 2 hour 10 minutes

From: Mediterranean - A taste of the sun in over 150 recipes - by Jacquelline Clark & Joanna Farrow

=Ingredients=
== Pistou ==
1/2 oz. basil leaves

4 garlic cloves, crushed

1 cup grated parm. cheese

finely grated rind of 1 lemon

2/3 cup olive oil

== Fritters ==
1 lb zucchini, grated

2/3 cup flour

1 egg separated

1 tbsp olive oil

oil for shallow frying

salt

pepper

=Directions=

== Step 1 ==
To make the Pistou: Crush the basil leaves and garlic with a mortar and pestle to make a fairly fine paste.  Transfer the paste to a bowl and stir in the grated cheese and lemon rind.  Gradually blend in the oil until combined, then transfer to a small serving dish.

== Step 2 ==
To make the Fritters: Put the grated zucchini in a strainer over a bowl and sprinkle with salt.  Leave for 1 hour, and rinse thoroughly.  Dry well on paper towels.

== Step 3 ==
Sift the flour into a bowl, make a well in the center, and add the egg yolk and oil.  Measure 5 tbsp water and add a little to the bowl.

== Step 4 ==
Whisk the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter.  Season and let sit for 30 minutes.

== Step 5 ==
Stir the zucchini into the batter.  Whisk the egg white until stiff, then fold into batter.

== Step 6 ==
Heat 1/2 inch of oil in frying pan, add spoon-fulls of batter to oil and fry for 2 minutes until golden.  Drain the fritters on paper towels and keep warm while frying the rest.  Serve with sauce.