Zuchiini Fritti River Cafe Recipes

ZUCCHINI FRITTI

Zucchini Fritti image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2.2 pounds (1 kg) zucchini, washed
Sea salt
About 8 cups sunflower oil
About 5.5 ounces (150 g) all-purpose flour, sifted
3 tablespoons extra-virgin olive oil
3 tablespoons warm water
3 egg whites

Steps:

Cut the zucchini into about 2-inch (5 cm) disks, then cut each disk into 2-inch (5 cm) matchsticks. Place in a colander, sprinkle with sea salt, and leave for 30 minutes. Pat dry.
For the batter: Place the sifted flour into a medium bowl, make a well in the center, pour in the olive oil and stir slowly combining the flour into the oil. Loosen this paste with warm water, added slowly, stirring constantly, until you have a batter the consistency of double cream. Leave for a minimum of 45 minutes.
Heat the oil in a high-sided pan to about 400 degrees F (190 degrees C). Beat the egg whites until stiff and fold gently into the batter.
Dip the zucchini in the batter, then fry in batches in the hot oil until golden and crisp. Serve immediately.

ZUCCHINI TRIFOLATI, TOMATO

Zucchini Trifolati, Tomato image

Provided by Rose Gray

Categories Herb Tomato Vegetable Side Picnic Basil Zucchini Summer

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

Zucchini: 1 lb
Cherry tomatoes: 10 oz
Garlic cloves: 2
Basil leaves: 2 tbsp
Ex. v. olive oil

Steps:

Wash the zucchini. Cut them in half lengthwise, then into rough pieces of about 3/4 inch. Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop the basil.
Heat 2 tbsp. olive oil in a skillet. Add the zucchini and garlic, and stir to combine. When the zucchini begins to brown, add the tomatoes, salt, and pepper. Stir well, then cook for 5 minutes.
Remove from the heat and add the basil. Drizzle with olive oil and cover. Let sit for at least 10 minutes before serving.

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