2 small zucchinis, sliced using a julienne peeler
1-1.5 cups of flour
1/2 a brown onion, diced
2 tsp of lemon zest, optional
Olive Oil – Duh!
The key to making a good zucchini fritter is how you prep your zucchini. Grating zucchini is an ordeal, it produces too much moisture, forcing you to wring the moisture out like it’s a wet towel. Personally, I like to keep my laundry and kitchen duties separate, which is why I cheat, and use a julienne peeler.
The julienne peeler is perhaps my favourite kitchen tool. It has a casual nonchalance about it. It effortlessly creates perfectly proportionate strips of zucchini that are ideal for frying. Once you peel your zucchinis, cut the strips in half. Put in a bowl.
Dice half a brown onion. Then in a pan, fry the onion until it is translucent and partially caramelised. Add onion to the bowl with the zucchini.
Let’s add a few more things to the bowl now. Add: one cup of flour, crumbled fetta (use as much or as little as you prefer), coarsely chopped parsley, lemon rind, egg, and a splash of warm lemonade. I know, weird right? But my Nonna adds lemonade, so who am I to judge? (I think it acts similarly to a bicarbonate agent, making the mixture light and airy).
Mix ingredients together. There’s your workout for the day.
If the fritter batter looks a little dry, add some tap water and a little more lemonade. You are after a partially wet consistency. I keep the remaining half cup of flour as ‘fritter insurance’ and use it sparingly if need be.
Now we fry.
Put a ‘Corso amount’ of olive in a pan. A ‘Corso amount’ is approximately 5 free-falling seconds worth of oil. Set pan to medium-high and allow oil to heat. Be patient, it is worth it.
Using a tablespoon, scoop dollops of the fritter batter into the pan. Wait for a sizzle. Enjoy the moment. Repeat process. Don’t crowd the pan!
Cook fritters until they are golden, then flip. Usually 2 minutes or so per side. Once cooked remove from pan and allow to drain on my Nonna’s favourite kitchen non-utensil: the paper towel.
These fritters taste exceptional when they are hot and crunchy, the little strips of zucchini go a bit tempura-like in texture. They also keep well in the fridge, and can even be eaten cold, which makes them perfect for a workday lunch.