A tasting at Benanti Winery in Viagrande, Sicily included a platter of delicious salume, cheese and baked zucchini fritter. Here is my version -
Baked Zucchini Fritters
approx 350g small to medium sized zucchinis, ends trimmed.
2/3 cup Panko breadcrumbs
Grate the zucchinis into 7cm long shreds. My super sharp hand vegetable slicer (mandoline) does a very good job with the fine shredding attachment inserted.
Put the zucchini shreds into a colander and sprinkle with salt. Mix through and leave for 20 minutes.
PREHEAT OVEN TO 200C
Push/squeeze out as much of the liquid as possible.
Meanwhile, add the following ingredients to a large bowl -
1 clove garlic, crushed and finely chopped
1 tbsp, scant chopped thyme leaves
1 tbsp, heaped, Persian fetta
1 tbsp, heaped, finely grated Grana Padano or Pecorino
2 tsp baking powder
salt and pepper
Beat everything together with a fork.
Add the zucchini shreds and Panko breadcrumbs to the egg mixture. Mix lightly but thoroughly with a spoon. If the mixture seems too sloppy, add a few more breadcrumbs.
Line a tray with baking paper. Drop heaped tablespoons of mixture on the tray, allowing them to form a peak.
Bake for approximately 35 minutes or until they are browned around the edges and slightly springy to touch.