Frittelle di Zucchine - Courgette Fritters
What I love about courgettes is that there are so many different ways of using them. This one of my favourites - making them into patties.
It makes a delicious light evening meal and the sauce I serve with it is, essentially, my quick spicy tomato sauce pimped up with more dried chillies! (Feel free to add as many chillies as you like). The addition of fresh mint creates a lovely fragrance and freshness.
Mangia, mangia! 👩🏻🍳
Frittelle di Zucchine recipe:
2 medium courgettes
100g plain flour
50g grated parmesan or pecorino
3 tbsps of chopped mint
1 egg beaten
1 garlic clove grated
Sea salt
Olive oil for frying
Makes about 14 fritters
1. Grate the courgette with a box grater (large holes) then squeeze out as much liquid as possible.
2. In a bowl mix together the courgettes, beaten egg, mint, garlic, cheese and a pinch of salt. Add the flour and mix well.
3. At this point make your spicy tomato sauce as it only takes 10 minutes to cook (recipe below).
4. To cook the courgette fritters -heat a frying pan over medium heat. Add in enough vegetable oil to thinly coat the bottom of the pan. Once the oil is hot, use a spoon to drop in dollops of the batter, patting each fritter down gently with the back of the spoon to shape them and flatten them slightly. Fry them in batches, turning them only once until golden brown on both sides.
5. Drain the cooked fritters on a baking sheet lined with a couple of layers of kitchen paper. Sprinkle with salt and serve with your sauce (heat up your sauce if it has cooled).
Salsa del diavolo recipe:
1 tin of plum tomatoes (400g)
2 tbsp extra virgin olive oil
1 garlic clove crushed
½ -1 tsp of crushed red chilli flakes - depends how spicy you want it
½ tsp salt
½ tsp sugar
1. Add oil, garlic and crushed chilli flakes in a cold pan and over a medium heat stir for a minute or two.
2. Add the tomatoes, stir, then add in the salt and sugar.
3. Cook for about 10 mins stirring occasionally on a low/medium heat.
4. Taste and add more salt if needed.
