One of my favorite little pick-me ups while in Rome was these delightful fritters that my roommate would make as an appetizer (before we stuffed ourselves with ridiculous amounts of pasta, obviously) and these still bring me back to the fresh zucchini we'd find at the market down the street from our apartment. I haven't made them since I've been home, but I have a feeling I'll be breaking out the grater this week, to have a little taste of my Rome home. Keep reading after the jump for the complete recipe and file as yummy memories.
Ingredients (makes about 6 delicious disks):
- 2 cups coarsely grated zucchini
- 1/2 cup coarsely grated potato
- Salt and pepper
- Pinch of flour
- 1 egg
- 2 Tablespoons equal parts chopped chives and parsley
- 1 Tablespoon lemon zest (or less if you like it a little less lemony)
- 1/4 cup diced yellow onion
- 1 Tablespoon unsalted butter
- Place the grated zucchini and potato in a colander over a plate. Spread the veggies out to allow for maximum surface area exposure that sprinkle all over with salt. Let em sit for at least 30 minutes to drain some of the liquid.
- After the time has elapsed, wrap the grated veggies in a couple pieces of paper towels to soak up any more remaining moisture. Open up the paper towels, spread the veggies out on them and sprinkle a pinch of flour to soak up the rest of the water.
- In a bowl, whisk together the egg, herbs and lemon zest. Stir in the salt and pepper to taste and the dry grated mixture.
- Heat a large skillet over medium-high heat and add the butter. When the foam subsides, drop a spoonful of fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
- Cook until golden brown on each side, flipping once. Enjoy immediately!