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

Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Saltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham

For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...

4

Serves

7

Ingredients

Turkey

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe