Zucchini Fritters

SAVORY

Oct 22

Parmesan Aïoli, Smoked Trout Roe, Chives

Chef Peter Klein of Holiday | Austin, TX

INGREDIENTS

Parmesan Aïoli:
Yield: 1¼ quart
50 grams garlic
1 egg
2 egg yolks
55 grams lemon juice
75 grams grated parmesan
760 grams grapeseed oil
Salt

Zucchini Fritters:
Yield: 20 fritters
1 pound shaved zucchini
6 grams salt
190 grams cornmeal
180 grams all-purpose flour
4 grams baking powder
1 egg
13 ounces buttermilk
17 grams chopped jalapeño
25 grams sliced scallion
30 grams lemon juice
15 grams melted butter

To Assemble and Serve:
Oil for frying
Salt
Smoked trout roe
Sliced chives
Grated parmesan

METHOD

For the Parmesan Aïoli:
In a food processor, combine garlic, eggs, lemon juice, and cheese. Process until a smooth paste is achieved. Slowly stream in oil until mixture is fully emulsified. Taste and season with salt. Transfer mixture to an airtight container and refrigerate.

For the Zucchini Fritters:
Season zucchini with salt. Set in a strainer over a bowl and let drain 30 minutes. Using a kitchen towel, squeeze out as much liquid out of the salted zucchini as possible. Discard liquid and reserve zucchini. In a mixing bowl, combine cornmeal, flour, and baking powder. Set aside. In a separate mixing bowl, combine egg, buttermilk, jalapeño, scallion, lemon juice, and zucchini. Slowly add dry ingredients to the wet ingredients, folding until well combined. Mix in melted butter until just combined. Be careful not to overmix or the batter will end up too dry. Set aside.

To Assemble and Serve:
In a frying pan, heat oil to 350°F. Using a 1 ounce scoop, drop Zucchini Fritters into the oil. Fry 10 seconds, then stir to prevent fritters from sticking to the bottom of the pan. Fry additional 5 minutes, or until Zucchini Fritters are golden brown. Transfer to a wire rack and season with salt. Let drain. Schmear Parmesan Aïoli across a shallow bowl. Top with 3 fried Zucchini Fritters. Place 1 dollop Parmesan Aïoli on each Zucchini Fritter. Top with grated parmesan (don’t be shy), trout roe, and chives.

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