Spelt and zucchini fritters (frittelle di farro e zucchine)

When used in this savoury frittelle (fritter), spelt flour mainly acts as the glue to hold the zucchini together, offering a thoroughly satisfying mouthful, as well as a subdued nutty flavour.

Spelt and zucchini fritters (Frittelle di farro e zucchine) Credit: Rob Palmer

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 zucchini, coarsely grated or julienned
• salt flakes and pepper, to taste
• 200 g spelt flour
• 1 tbsp baking powder
• 2 large eggs, lightly beaten
• 1 spring onion, thinly sliced
• finely grated zest of 1 lemon, plus extra to serve
• 2 tbsp freshly grated parmesan
• 100 ml olive oil
• parmesan and slices of prosciutto, to serve (optional)

Standing time: 10 minutes

Instructions

1. Place the zucchini in a bowl and season with salt. Stand for 10 minutes, then wrap the zucchini in a clean tea towel and squeeze out all the excess moisture. This will result in a better fritter that won’t get soggy.
2. Combine the flour and baking powder in a large bowl. Add the egg and 100 ml of water, mix well, and then add the spring onion, lemon zest and grated parmesan. Season with salt and pepper, then add the grated zucchini and toss to combine.
3. Heat the olive oil in a large heavy-based frying pan over medium-high heat, then drop in 2 tablespoons of batter for each fritter and cook 3–4 fritters at a time (you don’t want to overcrowd the pan). Cook for 2–3 minutes or until the underside is golden.
4. Turn the fritters and fry on the other side until browned. Drain on a paper towel as you continue to fry the rest.
5. Serve with the extra lemon zest, a chunk of parmesan and slices of prosciutto, if desired, or anything else that takes your fancy.

 

Images and recipes from The Italian Home Cook by Silvia Colloca, published by Pan Macmillan Australia (RRP $44.99). Photography by Rob Palmer.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.