54 | Oregon Home ucchini ri ers MAKES 8 FRITTERS Ingredients: • 8 ounces medium zucchini (2 to 4 zucchini), grated (to yield 2 cups) • Sea salt • 1 large egg • ¼ cup loosely packed fresh mint leaves, 2 tablespoons fresh tarragon leaves, or a combination, chopped • ¼ cup (30 g) all-purpose flour, plus more as needed • 1 cup finely grated Parmigiano-Reggiano • Freshly ground black pepper • Extra-virgin olive oil for frying Preparation: Toss the grated zucchini with a generous pinch of salt in a colander. Allow to sit for 5 minutes, then squeeze the zucchini to remove the excess water until it is as dry as possible (you should end up with about 1 cup of zucchini). Whisk the egg in a medium bowl. Add the zucchini, herbs, flour, cheese, 1 teaspoon of salt, and several grindings of pepper. Stir until well combined. Line a baking sheet with paper towels to drain the fritters after frying and place near the stove. Heat ½ inch of olive oil in a 12-inch skillet over medium heat until it reaches 350°F. Drop heaping tablespoon portions of the batter into the skillet, gently flatten with a spatula, and fry until golden brown, 2 minutes. Turn them over and repeat on the other side. Transfer to the prepared baking sheet and sprinkle lightly with salt while still hot. Repeat with the rest of the batter. Serve warm.
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