Zucchini Fritters With Pistou Recipe

Directions:

1. 1. To make the pistou, crush the basil leaves and garlic with a mortar and pestle to make a fairly fine paste. Transfer the paste to a bowl and stir in the grated cheese and lemon zest. Gradually blend in the oil, a little at a time, until combined, and then transfer to a small serving dish.
2. 2. To make the fritters, put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let sit for 1 hour, then rinse thoroughly. Dry well on paper towels.
3. 3. Sift the flour into a bowl and make a well in the center, then add the egg yolk and oil. Measure 5 tablespoons water and add a little to the bowl.
4. 4. Beat the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and let stand for 30 minutes.
5. 5. Stir the zucchini into the batter. Beet the egg white until stiff, then fold into the batter.
6. 6. Heat 1/2 inch of oil in a frying pan. Add spoonfuls of batter to the oil and fry for 2 minutes, until golden. Drain the fritters on paper towels and keep warm while frying the rest. Serve with the sauce