Summer is the season for bikinis, beaches, vacations and disconnection. It is the season of music festivals, fresh watermelon and also gazpacho.
At this time of year we have a lot of fruit but it is also the best time to eat courgettes, a vegetable that has earned a place in our kitchens due to its versatility.
This time the recipe couldn’t be easier, and it has an Italian touch that you love. You will believe that nona You’ve never had in Tuscany has made these Parmesan Zucchini Fritters that once you try them, you won’t be limited to making them in the summer.
The key to getting a crispy finish is to have a little patience for the zucchini to lose excess water. To do this, grate with a coarse grater like this one, and lightly season the zucchini to place it on a colander for about 20 minutes Trick: place the colander over a bowl to take advantage of all that liquid that the zucchini loses by adding it to any cold cream such as a zucchini salmorejo .
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Mix the egg, the grated garlic clove, the chopped herbs (thyme and rosemary) and the grated Parmesan. Beat lightly and add the zucchini, which before incorporating it we will press until keep it as dry as possible. When everything is integrated, add the flour, panko, breadcrumbs and a pinch of black pepper.
In a hot frying pan with a little oil, fry the mixture until it browns on both sides (we can crush them with a spatula to get the shape as in the photo). Once cooked, sprinkle with more parmesan and we serve while they are still hot.
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A recipe that we can use as the classic starter and accompany with a crême fraiche or a little yogurt sauce, for example, or use as a main dish at dinner. They are crispy, aromatic and full of flavor. Guaranteed.
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Photos | straight to the palate