Zucchini Fritters
We are now about a month into an unlocked Italy, and as usual, here are a few updates from a citizen of the Eternal City:
-Though the covid-19 situation seems to be improving steadily since un-lockdown, there have been a few cases reported here in Rome -- two in my own district, and a small outbreak in an apartment building in the Garbatella neighborhood, not too far from us. Now that restrictions have been more or less loosened up, the idea of returning to a full quarantine -- stressful grocery runs, empty streets and all -- is hard to imagine, especially now that we know what it entails. Fingers crossed that all the measures we've been told to put in place do their job and these little flare ups are dealt with quickly.
-Having said all this, I am still -- as reported in last week's post -- in the mindset of happy to be able to leave the house now, but also very much enjoying a quieter social life. It may come perhaps as no to surprise to you then that with my newly rediscovered free time I've gotten around to starting a (mini) garden on my balcony, complete with tomatoes, lettuce, and basil, all of them currently leafy and thriving, miraculous given that I don't have much of a green thumb (cooking/gardening do not seem to go hand in hand). In any case: we're all doing well and I'm thisclose to naming them.
-In other news: more free time means that the blog is now on Pinterest! To be honest, this is not a form of social media I know very well -- I'm more of an Instagram girl, myself -- but in my never ending quest to expand readership, I figured that it was worth a try. For any of you also on Pinterest, feel free to share/follow and pin/repin (yes? still figuring out the lingo and how this platform works) if you'd like. Check it out here: https://www.pinterest.it/pancakesandbiscotti/
-Is anyone else wondering how they will eventually go back to working in an office after months of teleworking? While I was initially saddened by the idea of working from home -- I'll miss my friends! I like having a routine! -- I have very quickly adjusted, and very much dread any return to a normal work day. Working from home means more sleep, less wasted time (no commute or deciding what to wear in the morning!) and, naturally -- more time to cook, especially at lunchtime.
That's right! Gone are the days of lunches in the office cafeteria -- the questionable vegetarian souffle, the slightly raw chicken cutlets, the oversalted vegetables! -- replaced instead by my own cooking, everything from these simple veggie burgers to this make-eat-repeat farro and this cacio e pepe. Most recently: these zucchine fritters.
While 2020 may have turned out to be the year no one could have predicted, I'm willing to bet that pandemic or not, nothing will stop your garden from churning out more zucchini than you know what to do with, just like it does every summer (some things never change!) They seem to be the heartiest of the vegetables in the patch, one that grows at an alarming rate and that friends, family, and readers alike seem to enjoy growing and panicking about ways to use (before more are ready to be picked) in equal measure.
This week's recipe for zucchine fritters (along with the many others listed below) is an A++ to make use of your annual haul, using up 3 zucchini in one go (double this recipe and you'll use up six whole zucchine, hurray!) Resourcefulness aside: these are light as air, crisp and golden brown on the outside and tender on the inside, not to mention easy as pie, a matter of a little grating, stirring, and frying. Mild, slightly meek zucchine -- let's be honest, it may take over your garden but it's not winning any flavor contests -- is livened up here with basil and Parmesan, two ingredients that leave everything better than they found it. Bonus: they are wonderful for all those vegetarians in your life, too, or those of you who, like me, are borderline vegetarian (I'd much rather eat roast veggies than a steak, myself).
A couple of notes: To grate the zucchine, use the largest grate on a cheese grater. I served these with a dollop of yogurt mixed with a little lemon juice, garlic, basil, salt and pepper and was happy with this (plus they looked really pretty this way). I highly recommend this! Otherwise, these would be good with a tomato/corn relish over the top or served just as they are really. I might also try these with grated carrots, subbing in chives instead of the basil (stay tuned). Finally, these can be made about half an hour in advance and kept warm in a 200 degree Fahrenheit (95 degree Celsius) oven.
Looking for other zucchini-centric recipes? I've got these stuffed zucchini, this spaghetti with zucchini, egg, and Parmesan, this corn tomato and zucchini pie, these fried zucchini flowers, this zucchini basil soup, this corn and zucchini salad with feta, and this three-cheese zucchini tart, and these zucchini fritters.
ZUCCHINI FRITTERS
Recipe adapted from www.epicurious.com. Makes 6 fritters.
Ingredients:
3 medium zucchine, grated
1/2 teaspoon salt plus more for seasoning
1 large egg
1/4 cup (35 grams) all-purpose flour
1/3 cup (30 grams) Parmesan cheese, freshly grated
3 tablespoons basil, chopped
1 tablespoon (7.5 grams) cornstarch
Salt and pepper
Olive oil for frying
Directions:
Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, basil, Parmesan, and cornstarch; season with salt and pepper.
Heat a little olive oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Eat asap.
