Frittelle di zucchine con pecorino
Courgette Fritters With Pecorino

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my courgette fritters with pecorino for you to enjoy.

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which despite its name is produced mainly in Sardinia) but is slightly richer and less salty. You could use either for this recipe, or Parmesan if you prefer. Serve the fritters with a green salad.

TwitterFacebook

4

Serves

10

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

  • 3 Medium courgettes
  • 1.5 teaspoons Salt (plus extra for seasoning)
  • 140g Plain flour
  • 1 Medium egg, lightly beaten
  • 60ml Chilled sparkling water
  • 70g Freshly grated pecorino sardo cheese
  • Half a teaspoon Hot smoked paprika
  • 1 tablespoon Fresh mint leaves, shredded
  • 2 teaspoons Dried oregano
  • About 1 litre Vegetable oil for deep frying

Weight Converter

Found in This Book

Feast your eyes on the finest courgette fritters with pecorino! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Use a vegetable peeler to peel thin strips from the courgettes, then slice them into matchsticks. Place in a colander set over the sink and sprinkle over 1 teaspoon of the salt. Leave for 1 hour to allow water to drain from the courgettes. Rinse the salt off the courgettes and squeeze out any excess moisture with your hands.
  2. Place the flour in a large bowl. Make a well in the centre and add the egg. Gradually pour in the sparkling water, a little at a time, whisking until the flour is completely blended and the mixture is smooth. Stir in the pecorino, paprika, mint, oregano and remaining salt. Gently fold the courgettes into the mixture.
  3. Heat a deep-fat fryer to 170°C, or heat the oil in a deep pan or a wok until very hot. To test the temperature, add a tiny piece of courgette; it will sizzle when the oil is hot enough for frying.
  4. Spoon the mixture into the hot oil, 1 tablespoon at a time and so the pieces are not touching. Fry in batches without moving for 4 minutes, then turn and fry for a further 3 minutes or until golden and crispy all over. The batter should make 12 fritters.
  5. Remove with a slotted spoon and drain on kitchen paper. Season with salt to taste.

Once you’re done, simply sit back and enjoy your courgette fritters with pecorino and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chargrilled Sardines With Caper & Parsley Vinaigrette

View Recipe

Next Recipe

Fregola Salad With Olives, Orange Zest & Fresh Herbs

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe

Torta di Carciofi e SpinaciArtichoke & Spinach Tart

I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...

8

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe