Fritelle di Zucchine (Stuffed with Danish blue cheese or any you like)

It's been a while since I fried some zucchini.  With Spring around the corner, it's nice to have some recipes ready and on hand.  Here is a great one.  
Zucchini has such a can  high water content,  it can be a little tricky to cook.   Tonight I grated several  zucchini, salted them, drained them, and took my chances.   The result?  The perfect, crispy fritter.   The secret?  After they are shaped, they are placed in the refrigerator to set and firm up.   
Tonight, it was all about oven fried.   What better skillet to use than a cast iron.  The dryness of the oven helped to to crisp up the fritter in almost no fat.  This is better than fried.   Buon Appetito
4-5 medium zucchini grated.  If they are fresh and organic, no need to peel
One shallot
2 teaspoons of salt
One teaspoon black pepper
1/4 cup Danish blue cheese broken into pieces
One egg
1 cup of unbleached flour
1 teaspoon cornstarch
One cup bread crumbs

Method:  Line a bowl with paper towels.  Grate your zucchini and salt and pepper.   Turn your zucchini over in paper towels and pat dry.   You may need a few more to dry it as thoroughly as you can.   Wait about 10 minutes and do it again.
Add to the bowl the egg, flour and cornstarch and give it a mix.
 (I was playing with the self timer on my camera).
 Carefully shape your zucchini rounds.  They might feel a bit wet, that is fine.   Place them on a parchment lined baking sheet.  Place them in the refrigerator to set.  After about thirty minutes, place them in a cast iron skillet that has had some olive oil rubbed across the bottom and sides.  

  After about 5 minutes on medium heat, give them a turn.   Place them in a preheated, 375 F degree oven.  Let bake for about 20 minutes until golden.  Carefully remove form the pan and serve with a little mayonnaise on the side. 

 Buon Appetito!



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