Zucchini Fritters are quite an easy brunch dish to make, whether just for family or for friends. You may make them any way you like, using whatever you have in your refrigerator, as I do. In this recipe, I use Barber’s 1833 Vintage Reserve White English Cheddar; it is my husband’s and my favorite cheddar cheese, and it is always in our refrigerator. However, you may use Parmesan, Asiago, or even Pecorino Romano as your cheese of choice. Also, instead of corn flour, you may use regular flour (this will make the fritter a bit more pancake-like), potato flour, chickpea flour … the list is practically endless.
7 green Zucchini
3 tablespoons Corn Flour
1 organic Egg
1 large Garlic clove – grated
1/2 cup grated aged white English Cheddar – Barber’s 1833
1/2 teaspoon Salt
10 grinds Black Pepper
1/4 cup Grapeseed Oil or light Olive Oil
3 tablespoons Lebanese Labneh or Sour Cream
1 tablespoon Italian Parsley – finely chopped
3 grinds Black Pepper
Begin by washing and grating your zucchini using a box grater. Squeeze all the moisture out of your shredded / grated zucchini, and place them in a bowl. Add the corn flour, egg, grated garlic clove, grated aged Cheddar cheese, salt, and pepper. Mix well, until all the ingredients are properly incorporated.
Heat the oil in a large skillet over medium high heat. Form the zucchini mixture into patties, and very gently place them individually into the hot oil. Do not crowd the pan, as you want the patties to caramelize and form a crust. Also, be careful not to splatter yourself with the oil. After they form a crust on one side, which can take 2 -3 minutes, gently turn them over, and allow them to caramelize until they reach the desired crispiness.
Remove the fritters from the oil, and place them on a plate lined with two or three paper towels. This will keep your fritters from being too oily. Allow them to sit for a minute or so, as you finely chop the Italian parsley. Place the fritters in a serving plate, topping each fritter with a teaspoon of labneh or sour cream. Sprinkle the chopped parsley and freshly ground black pepper over them. Serve and Enjoy!