Fall lighting is here and dinners look pretty cozy when captured in that golden light of the evening kitchen lamps ! These fritters were made with the last of the garden zucchini - grated and mixed up with bread crumbs, Parmesan cheese, some egg, some spices, and 'oven fried' to crispy bites. They were perfect dipped in creamy rich aioli !
They are ridiculously easy to make, folks ! The batter is moist enough that using a tablespoon to scoop and press along the inside of the batter bowl creates nice round fritters that pop easily onto a spritzed piece of parchment paper on a baking sheet. Then, simply spritz the tops with a bit of olive oil and pop them into a 400 degree F oven for 20 - 25 minutes, flipping them halfway through the oven time.
Makes 24 little bites
12 oz. grated zucchini ( 2 medium) - press excess moisture out of the grated veg
1/2 c. grated Pecorino cheese ( I used Parmesan )
1/2 c. bread crumbs ( I used seasoned Italian bread crumbs)
generous pinches: oregano, red pepper flakes
1/2 tsp. black pepper
1 large clove garlic, minced
1 large egg
Making the Dish:
1. Pre-heat oven to 400 degrees F.
2. Combine all the ingredients in a deep bowl and stir to moisten and distribute the squash, cheese, and bread crumbs well.
3. Place a large sheet of parchment paper on a baking sheet. Spritz with olive oil.
4. Using a tablespoon measure, scoop and pack the batter firmly into the spoon on the side of the bowl to make rounded mounds of batter. Use another small spoon to pop the fritter 'rounds' onto the baking sheet. You can space the fritters closely because they do not rise.
5. When you have around 24 fritters, spritz the tops with more olive oil ( I used Pam olive oil spray) and pop into the oven. Bake them for 20 - 25 minutes.
6. Make a dipping sauce and have it in a small dish on a pretty platter. Flip the fritters halfway through the baking time.
7. Turn the golden brown fritters onto the platter and serve hot from the oven.
They come out of the oven tasting like they've been deep-fried, but no ! A fraction of the fat needed to get the effect. And so tasty with dipping sauce. We've had these a few times since I got the recipe from my sister-in-law, Mary. They are perfect starters for an Italian meal or as little tapas plate offerings with wine and chit-chat.
3/4 c. mayonnaise
1 clove garlic, smashed and minced
1/2 tsp. lemon juice
a wee bit of lemon zest
a small (or generous if you like hot spicy flavors) dollop of Sriracha sauce or Thai chili garlic sauce
Combine the ingredients and taste to gauge flavor. You can add more hot sauce OR you can make the sauce without it altogether and go for a more traditional aioli sauce. You can also make the sauce using plain yogurt and just a bit of mayo to fool your tastebuds a bit. So simple !