Zucchini and Artichoke Fritters
- Level: Intermediate
- Yield: 40 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 237
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 35
- Sodium
- 166
- Total: 1 hr 20 min
- Active: 55 min
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- For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
- Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
- 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.
- 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.
- 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.)
- 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.)
- 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.)
- 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.
- 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.