Recipe courtesy of Cane Rosso

Zucchini and Artichoke Fritters

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 55 min
  • Yield: 40 fritters
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Ingredients

Farmhouse Dressing:

3 cups mayonnaise

1 cup sour cream 

1/4 cup buttermilk 

1/4 cup red wine vinegar 

6 tablespoons fresh dill, chopped 

4 tablespoons fresh Italian parsley, chopped 

3 tablespoons onion powder 

2 tablespoons garlic powder 

2 teaspoons kosher salt 

Fritters:

1 pound zucchini, grated on the large holes of a box grater

1 1/2 teaspoons plus a pinch kosher salt 

8 tablespoons unsalted butter, cut into 1-inch chunks 

1 cup all-purpose flour 

4 eggs 

4 ounces Parmesan, grated, plus more for garnish 

2 ounces fontina cheese, grated 

2 tablespoons chopped fresh Italian parsley, plus more for garnish 

1/2 teaspoon ground black pepper 

1/4 cup artichoke hearts, roughly chopped 

Oil, for frying

Directions

Special equipment:
a disposable pastry bag; a deep-fryer or deep-fry thermometer
  1. For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
  2. Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
  3. For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
  4. Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
  5. Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
  6. After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
  7. Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
  8. Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
  9. Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.

Cook’s Note

If mixture is a little wet, add some flour and incorporate. Mixture can be made one day in advance.