Today I tempt you with a tasty and very light side dish: zucchini and brie fritters. I know you’re already wondering how fritters can be light. But don’t worry! Despite their name, there’s nothing fried in this recipe. The batter contains no oil, and the vegetables are cooked on a very hot grill without any seasoning. The result is a tasty and unusual dish that children also enjoy.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Zucchini and Brie Fritters
- 14 oz zucchini (net weight after discarding)
- 2.8 oz brie
- 2.1 oz onion (net weight after discarding)
- A few leaves basil
- 0.3 cups all-purpose flour
- 0.1 oz instant yeast for savory preparations
- zest of half an untreated lemon
- 1 egg (medium)
- salt
- black pepper
Tools
- 1 Grater with large holes
- 2 Bowls
- 1 Cast iron grill
- 1 Spatula
- 1 Kitchen turner
Preparation of Zucchini and Brie Fritters
First, place the brie in the freezer for at least 20 minutes: this way it will harden and be easier to grate. Alternatively, you can replace it with tomino cheese.
Trim the zucchini, wash them, dry with a paper towel, and cut them into julienne strips using a large-hole grater.
Place them in a clean cloth and squeeze very well with your hands to remove all the excess liquid, then transfer them to a bowl.
Peel the onion and chop it finely. I used a manual pull chopper. If you wish to buy it, you can find it by clicking HERE.
Then add it to the zucchini.
Grate the brie (again with the large-hole grater) and add it to the zucchini.
Salt to taste and mix everything carefully.
In another bowl (smaller), crack the egg, then add sifted flour with yeast, the zest of half a lemon, torn basil leaves by hand, a generous pinch of salt, and a good grind of black pepper.
Mix well with a spatula and pour the mixture over the zucchini.
Combine all ingredients and adjust the salt only if necessary.
Heat a cast iron grill or non-stick pan very well and spoon the mixture onto it, spacing it out without adding any seasoning. You can make them any size you prefer.
Cook the zucchini and brie fritters until well browned on the bottom, then turn them with a spatula and cook the other side.
Proceed in the same way until you’ve used all the batter.
Serve the zucchini and brie fritters immediately, hot. Enjoy! Paola
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