Cooking with Love

with Gianna Conte    (Jan)

Great tasting zucchini

Great tasting zucchini

Zucchini Fritters

Summer is still upon us and zucchini are growing in the garden. Fritters are a perfect way to enjoy this delicious vegetable. You can make these appetizer size, but don't make them too large, probably the size of a silver dollar. Serve them warm, but don't be surprised if they don't last enough time to get to the table. Here's the recipe -

4 cups shredded, peeled zucchini

1/4 tsp salt

2 large eggs

 1/2 cup pancake flour (i.e., Bisquick)

1/4 cup parmesan cheese

1 tsp dry parsley or 2 Tbsp fresh chopped parsley

1/4 tsp garlic powder

Salt/pepper to taste

Vegetable oil for frying

Directions:

Using a grater, shred the zucchini and add the 1/4 tsp salt. Let it sit out on counter for 1 hour. Drain very well. 

Add remaining ingredients and mix well, creating a wet batter.

Pour enough oil to cover bottom of frying pan. Place 1/3 cup of batter for each fritter, leaving space in between.  Fry  each fritter until golden color on both sides resembling small pancakes. Careful not to burn.

Drain on paper towel. Arrange on plate. Watch them disappear!

1/3 cup batter per fritter

1/3 cup batter per fritter

Fry them up

Fry them up

Ready to serve

Ready to serve



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.