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Zucchini, Cheese and Herb Fritters

From: Gourmet, April 2000

Ingredients:

For Fritter Mixture:
  • 4 Cups Coarsely Grated Zucchini
  • 2 Teaspoons Coarse Sea Salt
  • 1 Cup Chopped Scallion
  • 1 Cup Chopped Fresh Flat-Leaf Parsley



  • 1/2 Cup Chopped Fresh Mint
  • 1 Tablespoon Dried Oregano
  • 1 Cup Corn Starch
  • 1 Cup Grated Pecorino Cheese
For Frying:
  • About 2 Cups Safflower Oil
  • About 2 Cups Olive Oil
  • Accompaniment: 8oz Plain Yogurt

Directions:

Make Zucchini Batter:
  • Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
  • Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
Fry Fritters:


  • Heat enough of frying oils to measure 3/4 inch in a deep 12-inch skillet over moderately high heat until a deep-fat thermometer registers 350 deg. F
  • Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
  • Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350 deg. F between batches. Serve hot.
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