Recipe courtesy of Cane Rosso
Recipe courtesy of Cane Rosso
Zucchini and Artichoke Fritters
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 55 min
- Yield: 40 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 237
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 35 mg
- Sodium
- 166 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 55 min
- Yield: 40 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 237
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 35 mg
- Sodium
- 166 mg
Ingredients
Farmhouse Dressing:
Fritters:
Directions
Special equipment:
a disposable pastry bag; a deep-fryer or deep-fry thermometer- For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
- Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
- For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
- Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
- After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
- Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
- Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
- Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.
Cook’s Note
If mixture is a little wet, add some flour and incorporate. Mixture can be made one day in advance.
