Get ready to experience a delightful recipe shared by Stanley Tucci that not only tastes amazing but also comes with a clever cooking tip. In a recent Instagram post, the beloved actor and talented home cook introduced his family-favorite zucchini fritter recipe, passed down from his grandmother and adored by his children. Originally featured in “The Tucci Cookbook,” this recipe is ideal for summer snacking and features a game-changing technique that sets it apart from other fritter recipes.
Stanley Tucci is known for his zucchini creations, from a “life-changing” zucchini spaghetti to a sautéed concia di zucchine. For those who enjoy their zucchini fried, Tucci, along with his grandmother, presents these delectable fritters.
What makes Stanley Tucci’s Zucchini Fritter Recipe unique is its clever preparation method. Unlike most recipes that require squeezing grated zucchini multiple times to remove excess moisture, Tucci simplifies the process. By tossing the grated zucchini with salt and letting it drain in a colander for 30 minutes, you can save time and effort. Once drained, a quick press is all it takes to remove any remaining water, making this recipe hassle-free.
With just four main ingredients, plus oil for frying, you can create a platter of golden zucchini fritters with a crispy exterior and a soft, custard-like center. The delicate zucchini pairs beautifully with the sharp Pecorino Romano cheese.
Below, you’ll find an easy-to-follow recipe for Stanley Tucci’s Zucchini Fritters, serving about six people. These fritters are so delicious that it’s recommended to double the recipe as they are sure to disappear quickly!
Stanley Tucci’s 4-Ingredient Zucchini Fritter Recipe
Ingredients:
– 2 medium zucchini
– 2 teaspoons kosher salt
– 1 egg
– 1/4 cup finely grated Pecorino Romano cheese
– 5 tablespoons all-purpose flour, divided
– 1/4 cup olive oil, for frying
Directions:
1. Grate the zucchini and toss with salt in a colander to drain for 30 minutes.
2. Press out excess water from the zucchini and transfer it to a bowl. Add egg, Pecorino Romano, and 3 tablespoons of flour, then mix.
3. Heat oil in a non-stick pan over medium-high heat. Fry rounded tablespoons of batter until golden brown on both sides.
4. Drain on paper towels and serve warm.
Tips for Perfect Zucchini Fritters:
– Fry in batches to ensure even cooking and oil temperature.
– Enjoy your crispy zucchini fritters with friends and family!
Using a spatula for easy flipping is always helpful! When frying, consider using a cooling rack instead of paper towels. This is a personal tip of mine, gained through trial and error. Allowing fried foods to cool on a wire rack over a baking sheet produces crunchier, longer-lasting results. I highly recommend this technique for dishes like chicken cutlets, eggplant parmigiana, fish and chips, and various fritters. Ensure that the oil is sufficiently hot. If the skillet and oil are not adequately heated, the batter will soak up excess oil rather than becoming crispy, leading to soggy fritters. Your fritters should sizzle immediately upon entering the oil, creating the crispy crust that holds them together and provides that satisfying crunch when you bite into them.
