Latest revision as of 21:07, 25 May 2013

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.