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Little green courgette, oh wait, this is a zucchini fritter recipe.

Little green courgette, oh wait, this is a zucchini fritter recipe.

Everyone has a vice, some are worse than others. Mine is olive oil. I can’t get enough. If you are a raw vegetable, beware, because you are about to enter the Lisa Marie Corso day spa. I will bathe you in olive oil and rub you in salt. I like to think of it as an Italian exfoliant.

I have consumed so much olive oil in my 27 years that I’m certain there’s enough pumping through me to put Cobram Estate out of business. Every time I recount a recipe to my friends, they ask if I used a ‘Corso amount’ of olive oil, knowing that a glug or a splash is never enough. You know you have a serious problem when your name becomes part of the metric system.

It’s not just me. Fritters. Fritters love olive oil too. In fact, what is a fritter without olive oil besides some sad, wet ingredients in a bowl? A fritter’s life would literally fall apart without piping hot olive oil keeping it together. These zucchini fritters are based on my nonna’s recipe that I have pimped up a little. It’s times like these I am so glad she doesn’t have the internet.

INGREDIENTS (Makes approx a dozen fritters)

2 small zucchinis, sliced using a julienne peeler
1 egg
1-1.5 cups of flour
Can of lemonade
1/2 a brown onion, diced
100g fetta
Parsley
Lemon zest, optional
Salt
Pepper
Olive oil, duh

METHOD

The key to making a good zucchini fritter is how you prep your zucchini. Grating zucchini is an ordeal, it produces too much moisture forcing you to wring the moisture out like it’s a wet towel. I like to keep my laundry and kitchen duties separate, which is why I cheat and use a julienne peeler.

The julienne peeler is perhaps my favourite kitchen implement. It has this casual nonchalance that’s typically reserved for really cool aunts who wear turquoise and French twist their hair using a pen to hold it tight. The julienne peeler is equally cool, mess free and creates perfectly proportionate strips of zucchini that are perfect for frying. Once you peel your zucchinis, cut the strips in half. Put in a bowl.

Dice half a brown onion. Then in a pan, fry the onion until it is translucent and partially caramelised. Add onion to the bowl with the zucchini. Along with one cup of flour, crumbled fetta (use as much or as little as you prefer), coarsely chopped parsley, lemon rind, egg, and a splash of warm lemonade. I know, weird right? But my nonna does this, so who am I to judge? I think it acts similarly to a bicarbonate agent. Plus you can use the leftover lemonade with beer to make a shandy and fulfil all of your culinary suburban dreams in one sitting.

Mix ingredients together. There’s your workout for the day.

If the fritter batter looks a little dry, add some tap water and a little more lemonade. You are after a partially wet consistency. I keep the remaining half cup of flour as ‘fritter insurance’ and use it sparingly if need be.

Now we fry.

Put a ‘Corso amount’ of olive in a pan. A ‘Corso amount’ is approximately 5 free-falling seconds worth of oil. Set pan to medium-high and allow oil to heat. Be patient, it is worth it.

Using a tablespoon, scoop dollops of the fritter batter into the pan. Wait for a sizzle. Enjoy the moment. Repeat process. Don’t crowd the pan!

Cook fritters until they are golden, then flip. Usually 2 minutes or so per side. Once cooked remove from pan and allow to drain on my nonna’s favourite kitchen non-implement: the paper towel.

These fritters taste exceptional when they are hot and crunchy, the little strips of zucchini go a bit tempura like in texture.

I like to serve mine with a little side salad of swiss chard, endive and mixed greens with a French mustard dressing, and of course a sip of shandy.

The key to making a good zucchini fritter is how you prep your zucchini. Grating zucchini is an ordeal, it produces too much moisture forcing you to wring the moisture out like it’s a wet towel. Personally, I like to keep my laundry and kitchen duties separate, which is why I cheat and use a julienne peeler.

The julienne peeler is perhaps my favourite kitchen utensil. It has this casual nonchalance that’s typically reserved for really cool aunts who wear turquoise and French twist their hair using a pen to hold it tight. The julienne peeler is equally cool, mess free and creates perfectly proportionate strips of zucchini that are ideal for frying. Once you peel your zucchinis, cut the strips in half. Put in a bowl.

Dice half a brown onion. Then in a pan, fry the onion until it is translucent and partially caramelised. Add onion to the bowl with the zucchini.

Let's add a few more things to the bowl sine we're in the habit already. Add: one cup of flour, crumbled fetta (use as much or as little as you prefer), coarsely chopped parsley, lemon rind, egg, and a splash of warm lemonade. I know, weird right? But my nonna add lemonade, so who am I to judge? I think it acts similarly to a bicarbonate agent. Plus you can use the leftover lemonade with beer to make a shandy and fulfill all of your culinary suburban dreams in one sitting.

Mix ingredients together. There’s your workout for the day.

If the fritter batter looks a little dry, add some tap water and a little more lemonade. You are after a partially wet consistency. I keep the remaining half cup of flour as ‘fritter insurance’ and use it sparingly if need be.

Now we fry.

Put a ‘Corso amount’ of olive in a pan. A ‘Corso amount’ is approximately 5 free-falling seconds worth of oil. Set pan to medium-high and allow oil to heat. Be patient, it is worth it.

Using a tablespoon, scoop dollops of the fritter batter into the pan. Wait for a sizzle. Enjoy the moment. Repeat process. Don’t crowd the pan!

Cook fritters until they are golden, then flip. Usually 2 minutes or so per side. Once cooked remove from pan and allow to drain on my nonna’s favourite kitchen non-utensil: the paper towel.

These fritters taste exceptional when they are hot and crunchy, the little strips of zucchini go a bit tempura like in texture. They also taste equally as delicious the next day.

I like to serve mine with a little side salad of mixed greens and sliced pear with a French dressing, and of course a sip of shandy.


This recipe was originally published on The Design Files as part of my lunch recipe series with photos by Eve Wilson.

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