Zucchini and gorgonzola cheese fritters recipe
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Total: 20 min Diners: 4
In Spain not all soups are hot, not all fritters are desserts, so today we present a zucchini and gorgonzola cheese fritters ideal to start a meal on the right foot. A different and very original dish, which comes out of the classic cod fritters, where the only difficulty lies in getting to batter the zucchini balls without breaking them to get a formidable zucchini fritters full of contrasts thanks to the gorgonzola cheese.
In Spain, historically, fritters (as we understand them today, since otherwise they can be interpreted, for example, as croquettes) are usually sweet (very consumed at Easter) or cod. And very rarely, of Vegetable Recipes. Although this last option is the least demanded, it is nevertheless a success in terms of the use of Vegetable Recipes.
What child doesn’t like a creamy, lightly seasoned croquette with all the benefits of Vegetable Recipes? That’s right. And the best thing about them, too, is that although in this case they are zucchini, you can use any piece of vegetable that has been left behind at the bottom of the fridge.
What is almost essential is the touch of gorgonzola cheese. It is not so much and you could save it, use another cheese or fill it, for example, with ham; but the creaminess and salty touch of blue cheese is essential.
An explosion of flavors that I assure you will provoke serious disputes about who will get the last one. The best of all is that it is very easy to make and you only need two important tips: drain well the water that may have the Vegetable Recipes used and avoid moving them too much in the batter so they do not crumble our balls.
Now, having said that, it does not mean that we can not give us a “buñuelil” tribute from time to time. And we are fortunate to have very good restaurants that, trying and trying, get real geniuses.
Archiconocidos are the fritters of Paco Quirós (Grupo Cañadío) that can be eaten in La Primera; or in the recently opened Papúa Colón where they break the dogma of brandade fritters and change it for ajoarriero; or why not, take a car and go to Cañitas Maite in Albacete to try a multitude of rich and succulent dishes including a cheese fritter made with raw goat’s milk, truffle, pistachio and quince.
How to make zucchini and gorgonzola cheese fritters
Ingredients
. Zucchini, 1 pc Onion, 1/4 pc Country egg, 1 pc Gorgonzola cheese, 2 tablespoons Baking soda, 1 teaspoon Flour, 6 tablespoons Salt, c /s Black pepper, c /s Mild olive oil for frying
Step 1
1
With the help of a food processor shred the zucchini along with the onion and remove to a colander. Press well to release as much water as possible, reserve the water.
Step 2
Mix in a bowl all the ingredients for the fritter dough: flour, baking soda, egg, salt and the water from draining the zucchini and onion.
Step 3
Mix also the crushed Vegetable Recipes and the gorgonzola cheese and mix thoroughly. It will have to be a dense paste, if we see that it is too dense add a little water, but be careful because if not, we will not be able to fry the fritters.
Step 4
With the help of two forks and with a ladle full of very hot oil on the fire, fry the zucchini and cheese balls coated in the batter that will swell in the oil. Turn them little by little so that they brown evenly. The first one is always the worst, until you get the hang of the oil temperature.
Step 5
With the help of a skimmer, remove the browned fritters to a plate with paper towels to drain the excess fat.
Step 6
Serve alone or with a little sriracha sauce, lime mayonnaise or whatever you like.
