Go Back
–+ servings

Zucchini Fritteresque

Photo by Lynne Calamia
ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 2

Software

  • 1 medium zucchini (10 ounces)
  • 3 scallions, sliced
  • 1 1/2 teaspoons dried dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper (about 5 grinds)
  • 1 tablespoon+1 teaspoon all-purpose flour
  • 1 tablespoon+1 teaspoon white rice flour
  • 1 tablespoon+1 teaspoon potato starch
  • 2 large eggs, beaten
  • 6 tablespoons Parmesano Reggiano, grated
  • 1/4 cup light olive oil

Specialized Hardware

  • Box grater

Procedure

  • Shred the zucchini on the large holes of a box grater onto a piece of parchment paper and dump into a colander set over a bowl or the sink. Add in the scallions, dill, salt, and pepper, and combine well. Drain for 15 minutes, stirring by hand every few minutes.
  • Combine the all-purpose flour, rice flour, and potato starch in a small bowl and set aside.
  • Press the zucchini against the side of the colander to squeeze out more moisture then move to a clean kitchen towel and twist into a wad to extract as much liquid as possible.
  • Empty the zucchini wad onto a half sheet pan and separate the clumps as best as you can. Sprinkle the flour mixture over the zucchini tossing and separating the shreds until no clumps remain. Spread into an even layer and let it dry for 10 minutes.
  • Pour the olive oil into a 12-inch cast iron skillet over medium heat and let it get hot for 2 minutes. Scatter the zucchini over the surface of the oil, covering the entire bottom of the pan. It should look kind of like lace. Do not press down, just let it begin to brown.
  • After about 3 minutes, start gently pressing down with a flexible spatula to get more of the zucchini to make contact with the oil, but don't make it a flat sheet. It should remain craggy in spots.
  • Meanwhile, add the parmesan cheese to the eggs and set aside.
  • After about 5 minutes of cooking, lift the edge of the zucchini and check the level of browning. It should be almost mahogany in color. If not, continue cooking until it gets there, another 1-2 minutes.
  • Pour the egg mixture evenly over the entire surface of the zucchini and spread with a silicone spatula to seep into every nook and cranny. Be sure to work quickly before the egg begins to set. Let it cook for 1 minute. Carefully flip the whole disk over using 2 long spatulas and cook the other side for 1 more minute.
  • Slide onto a cutting board and slice like a pizza into 6 pieces. Serve immediately.