Zucchini Fritters with Basil Crema

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Zucchini Fritters

  • 1 lb. (450 g.) grated zucchini

  • 2 tsp. (10 mL) salt

  • 1/2 lb. ricotta

  • 3 green onions thinly sliced

  • 1/3 cup. fresh dill

  • 1/4 cup fresh parsley

  • 3 eggs

  •  1 cup flour

  • salt and pepper to taste 

  • canola oil or ghee

Toss grated zucchini with 2 tsp. (10 mL) salt and place in colander for 30 minutes to draw out moisture. Squeeze out excess moisture and place in a bowl. Add remaining ingredients and mix well.

Heat oil in a heavy sauté or cast iron pan and drop into spoonfuls in. Fry until crispy and brown on both sides. Serve with basil créma.

Basil Crema

  • 1/4 cup basil finely chopped

  • 1 cup mayo

  • 1/2 cup sour cream

  • 1/2 cup parsley finely chopped

  • 2 green onions finely chopped

  • 1 tsp garlic finely grated

  •  sea salt and pepper to taste

Mix all ingredients together and serve chilled with zucchini fritters.

 

horsdoeuvres, sidesdanielle acken