These little fritters are the quintessential summer appetizer or hors d’oeuvre. Adults love them, kids love them, even picky eaters love them. They’re as addictive as they are easy to prepare. The basil leaves become crispy as they fry, while the lemon zest adds a bit of zing to the batter.
But that’s not all: this recipe is also extremely versatile. Try substituting the zucchinis and basil with baby eggplants and fresh mint… or okra with purple basil… or sweet peppers with sage. The possibilities are exciting.
Food & wine pairing: Veneto, Prosecco with zucchini fritters
How about a crisp Prosecco from Veneto – or this spunky fresh tomato Bloody Mary with garden herbs and celery bitters?
Zucchini fritters with sweet basil
makes approximately 36 fritters or 4 servings
active time: 30 min
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 3/4 cup warm water
- 1 extra large egg
- 2 baby zucchinis (about 6″ long) – ends trimmed and cut crosswise in 1/4″ slices
- 24 basil leaves – large ones torn in half, small ones left whole
- 1 1/2 teaspoons finely grated lemon zest (use a microplane grater)
- high-heat vegetable oil for pan-frying
- 1 recipe tomato coulis with shallots and white wine
- Step 1: For the batter – Mix flour, salt and pepper in a large bowl. Add the water and whisk until batter is smooth. Cover and let stand at room temperature for at least 1 hour.
- Step 2: To make the fritters – Whisk the egg into the batter until well blended. Add the zucchini slices, basil and lemon zest and stir well, separating the zucchini slices so they’re well distributed through out the batter. There should be enough batter to just coat the ingredients.
- Step 3: Heat a large heavy-bottomed skillet to high heat. Add enough oil to the pan to come 1/8” up the sides. Grab one slice of zucchini and 1 or 2 pieces of basil with a spoon (Fingers help with this job too!) and drop the fritter into the hot oil. Repeat so that the fritters lay in one layer in the pan. Do not overcrowd the pan or the fritters will stick together and it’ll be harder to flip them. Sauté the fritters for 2 to 3 minutes until golden-brown. Flip the fritters and continue to sauté for 1 to 2 minutes until golden-brown. Remove from pan and drain on paper towels. Repeat until all fritters have been used, reducing heat to medium-high when the pan gets very hot so the oil doesn’t burn. Sprinkle the fritters with sea salt to taste. Place fritters in the center of each plate. Spoon the tomato coulis next to them or spoon in individual serving bowls. Serve the fritters piping hot.
- Cook’s note: These fritters also make a fabulous finger food. Serve them on a large platter with the dipping sauce in the center.
- Cook’s note 2: Using baby zucchinis is essential for this recipe. Larger ones have too much moisture. They’ll get soggy as they cook and cause the hot oil to splatter.