These fritters, similar to potato pancakes but with a softer interior, get added texture from toasted pine nuts, plus a sprinkle of sea salt. The zucchini, grated raw, preserves its fresh, green flavor. I like to serve these as a first course or a side dish, sometimes accompanied by crème fraiche or aioli.
Ingredients
- 2 medium zucchini, ends trimmed
- ¼ cup flour
- 1 egg
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon coarse sea salt, plus extra for sprinkling
- Extra-virgin olive oil for frying
- ¼ to 1/3 cup pine nuts, toasted
Preparation
Grate the zucchini using the large holes of a hand-held grater. Over the sink or a bowl, squeeze the grated zucchini with your hands to release as much of its moisture as possible. You should have about 2 cups of grated zucchini.
Put the zucchini in a large bowl and sprinkle with the flour, then turn to mix well. Add the egg, the pepper and ½ teaspoon of the salt. With a spoon, mix well to form a batter.
Film a frying pan with olive oil. Place the pan over medium-high heat. When it is hot, spoon about 3 tablespoons of batter per fritter onto the pan, allowing about 2 inches between fritters. With the back of a spatula, press down to spread the batter, making a fritter that is about 3 inches in diameter and ¼-inch thick. When the bottoms of the fritters are golden and the edges are cooked, about 3 to 4 minutes, sprinkle some pine nuts on top of each fritter, pressing them in slightly with the back of the spatula. Using the spatula, turn the fritters and fry until crisp and golden, about 3 additional minutes. Remove to a paper-towel-lined platter and continue until the remaining batter is used.
To serve, sprinkle the fritters with the remaining pine nuts and sea salt, to taste.
