• Baked Zucchini Fritters

    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.


    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

    3 eggs

    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.