Frittelle di Zucchini

Name: Frittelle di Zucchini (Courgette fritters)
Yield: Makes 24 fritters
Cuisine: Italian
Ingredients: Freshly ground black pepper; Pinch freshly grated nutmeg; 5 tablespoons plain flour; 2 tablespoons finely chopped fresh mint leaves; ¼ large garlic clove, crushed; 3 eggs, lightly beaten; 2 tablespoons freshly grated Parmesan; Sea salt; Extra virgin olive oil for shallow frying; 750 g (1¾ lb) courgettes, topped, tailed and coarsely grated

Courgette fritters

Preparation info

Makes
24
fritters

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

I made these once on the spur of the moment, together with other improvised fritters when friends arrived unexpectedly and I didn’t have anything to serve with drinks.

Ingredients

750 g (1¾ lb) courgettes, topped, tailed and coarsely grated
¼ large garlic clove, crushed

Europe
Italy
Snack
Vegetarian
Mediterranean

Method

Mix all the ingredients together. Shallow-fry heaped tablespoons of the mixture in 1 cm (½ in) of hot oil until crisp and golden on both sides. Only turn over when a good crust has formed on the first side and work quickly because the salt added to the mixture will draw out the water from the courgettes. If this happens, add a little more flour, but only as a last resort.