Zucchini Fritters- “Pitichelle”
Our traditional Calabrese fritters……there are a few secrets that I am going to share with you because it took me nearly twenty years to learn them on my own. No one in my family thought to share this tip with me,I guess I was supposed to absorb it by osmosis. When you place the batter in the frying pan of hot oil make sure to spread them out with the back of spoon!!This way the cook faster and don’t end up raw in the middle……now onto the recipe!
3 small zucchini grated
2 cups of flour
2 cups of water
2 tsp salt
1tsp black pepper
1/4 cup chopped fresh parsley
1/4 cup fresh chopped basil
1/2 cup grated Parmesan cheese
Mix all ingredients in a bowl with a large spoon , this is your batter
1/2 cup vegetable oil for frying in a non stick frying pan. Heat oil on high then drop batter by tablespoon full into hot oil.(second tip, keep your oil very hot so that it does not get absorbed into the fritters)
You can fit about 6 fritters into a 10 inch frying pan at one time, turn once they are golden brown on the bottom about 2-3 min depending on temp of oil, the second side will cook faster.
Remove to paper towel lined plate to soak up excess oil. repeat process till you are done all the batter!