zucchini fritters

Salads & Sides & Soups
Written By ANNA Test Kitchen

Food Styling Marisa Curatolo, Photography Cory Aronec

2 medium zucchini
1⁄2 teaspoon coarse salt
1/3 cup all-purpose flour
1⁄4 cup freshly grated Parmesan cheese 1 teaspoon grated lemon zest
1⁄4 clove garlic, pressed
1 teaspoon baking powder
1⁄2 cup milk, ice cold
1 egg
Canola oil, for frying
1⁄2 cup sour cream, to serve (optional)

Trim off ends of zucchini and slice crosswise into 1⁄4-inch rounds. Place in glass bowl and sprinkle with 1⁄2 teaspoon salt. Toss gently and allow to sit no longer than 10 minutes. Pat dry.

In medium bowl, whisk together flour, Parmesan cheese, lemon zest, garlic and baking powder. In another bowl, beat together milk and egg. Slowly add to dry ingredients and whisk until batter is smooth.
Heat 1 inch oil in medium pan over medium-high heat. Dip several zucchini slices into batter. Remove and drop gently into hot oil. Cook 30 seconds per side, or until golden. Repeat with remaining zucchini, adding more

oil if necessary. Place on paper-lined serving platter and serve with sour cream, if desired. Serves 8.

(These can be fried ahead of time and reheated on parchment-lined baking sheet at 400°F for 4 minutes just before serving.)

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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