Zucchini and Fresh Mint Fritters

La storia di questo piatto

Born under the Campanian sun where zucchini sprawl lazily across volcanic soil, these fritters carry the soul of a grandmother's kitchen — a place where summer was never wasted, always transformed into something golden and alive.

Ingredienti

• 500 g Green zucchini
• 5 g Fine sea salt
• 120 g Type 00 flour
• 2 whole Eggs
• 40 g Grated Parmigiano Reggiano
• 15 g Fresh mint
• 2 g Freshly ground black pepper
• 500 ml Peanut oil

Preparazione

1. Rinse the zucchini under cool running water and cut them into thin batons, or grate them if you prefer a softer texture. Sprinkle them generously with fine salt and place them in a colander, letting them rest so the vegetable's natural moisture drains away on its own—this is the secret to fritters that are crispy and not soggy, because wet zucchini in the pan means only splattering oil and a mushy fried result.
2. Now take the zucchini and squeeze them firmly with your hands, with real conviction, until you feel no more drops coming out—that's the moisture that would ruin the batter. Put them in a large bowl and mix with the eggs, flour, Parmesan, mint that you've chopped fine with a knife, a grind of pepper and a pinch of salt, until you have a mixture that's uniform and soft but holds its shape well when you scoop it with a spoon.
3. Pour plenty of oil into a pan with high sides or use a deep fryer and let it heat through thoroughly: if you don't have a thermometer, drop in a small piece of batter and if it rises to the surface while sizzling immediately, it's ready. Using two spoons, form small balls of batter and lay them gently into the hot oil, taking care not to crowd the pan so the temperature doesn't drop.
4. Let the fritters fry without moving them around too much, turning them only once the first side is nicely golden: you'll know they're done when they're a beautiful amber color and crispy on all sides. Drain them on paper towels to remove the excess oil and bring them to the table while they're still hot, perhaps with a sprinkle of coarse salt that makes them even more irresistible.