Zucchini Fritters with Whipped Feta
Makes: 8
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
BEER PAIRING
Pair with an International Pale Lager, like Peroni Nastro Azzurro®
The delicate, slightly herbal hop character of Peroni draws out the flavor in this dish’s sauce.
This International Pale Lager works beautifully with our fried appetizer, as its firm bitterness and effervescent bubbles add brightness while cutting through oil. And the delicate, slightly herbal hop character of Peroni? It draws out the dill and black pepper in the sauce, amping up this pairing’s yum factor.
INGREDIENTS
1 ½ pounds zucchini, grated
½ teaspoon kosher salt
1 large egg, beaten
⅓ cup all-purpose flour
1 tablespoon cornstarch
¼ cup canola oil
3 ounces feta, crumbled
1 ounce cream cheese
¼ cup milk
¼ teaspoon ground black pepper
1 tablespoon fresh dill, chopped
PREPARATION
STEP 1
Toss zucchini with salt and allow to sit for 10 minutes. Working in batches, place zucchini in a paper towel and wring zucchini dry removing excess liquid. Place zucchini in a large bowl along with egg, flour, and cornstarch and stir until combined.
STEP 2
Heat oil in a large skillet over medium heat. Working in batches, drop batter into oil in ¼ cup scoops and flatten out with the back of a spatula. Cook 3 minutes per side, then transfer to a cooling rack and season with a pinch of salt.
STEP 3
In a food processor, combine feta, cream cheese, milk, and pepper. Puree until smooth, adding additional milk, if necessary, to reach a fluid yet slightly thick consistency. Stir in dill. Serve with fritters.
Note: If needed, reheat for a few minutes under the broiler.
Ingredients
INGREDIENTS
1 ½ pounds zucchini, grated
½ teaspoon kosher salt
1 large egg, beaten
⅓ cup all-purpose flour
1 tablespoon cornstarch
¼ cup canola oil
3 ounces feta, crumbled
1 ounce cream cheese
¼ cup milk
¼ teaspoon ground black pepper
1 tablespoon fresh dill, chopped
Preparation
PREPARATION
STEP 1
Toss zucchini with salt and allow to sit for 10 minutes. Working in batches, place zucchini in a paper towel and wring zucchini dry removing excess liquid. Place zucchini in a large bowl along with egg, flour, and cornstarch and stir until combined.
STEP 2
Heat oil in a large skillet over medium heat. Working in batches, drop batter into oil in ¼ cup scoops and flatten out with the back of a spatula. Cook 3 minutes per side, then transfer to a cooling rack and season with a pinch of salt.
STEP 3
In a food processor, combine feta, cream cheese, milk, and pepper. Puree until smooth, adding additional milk, if necessary, to reach a fluid yet slightly thick consistency. Stir in dill. Serve with fritters.
Note: If needed, reheat for a few minutes under the broiler.
