Stanley Tucci's Fried Zucchini Fritters
Actor and cookbook author Stanley Tucci credits his maternal grandmother, Nonna Tropiano, for these delicious zucchini fritters. He says they’re best served warm immediately after frying; however, they may be made ahead of time and reheated in an oven at 350°F (180°C). Stanley recommends pouring a sparkling, light white or light red wine alongside.
Ingredients
- 3 cups (15 oz./470 g) grated zucchini (about 2 medium zucchini)
- 2 tsp. kosher salt
- 1 egg
- 1/4 cup (1 oz./30 g) finely grated pecorino romano cheese
- 3 to 5 Tbs. all-purpose flour
- 1/4 cup (2 fl. oz./60 ml) olive oil
Directions
Place the grated zucchini in a colander. Toss with the salt. Place the colander over a bowl to catch any water and let stand for 30 minutes.
Press all of the water out of the zucchini by squeezing small portions of it in your hand. Transfer the drained zucchini to a bowl. Add the egg, cheese and 3 Tbs. of the flour to the bowl. Stir with a fork, adding more flour as necessary to create a mixture that holds together.
In a small sauté pan (about 8 inches/20 cm) in diameter over medium-high heat, warm the olive oil. When the oil is hot but not smoking, scoop out rounded tablespoons of the zucchini batter and add to the pan. Flatten the fritters slightly with a spatula. (It is best to cook only two or three fritters at a time to maintain the oil at an even heat.) Fry the fritters, turning once, until they are golden brown on each side, about 3 minutes per side. Transfer to a paper towel–lined plate to drain before serving. Serves 6.
Variation: Chopped zucchini blossoms may be prepared following this same recipe. Be sure to remove the blossoms’ pistils first.
Recipe adapted from The Tucci Cookbook by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)