- 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
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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
- 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.
- 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.
- 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.
- 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.
- 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.