Context:Marc-Sebastien and Daphné, our friends from British Columbia came over for a visit and we served zucchini fritters as a first course.
Ingredients and origin of ingredients:
Tomme des Demoiselles, Purchased from La Fromagerie des Nations
Espelette peppers, Terre Exotique, Purchased from la Fromagerie des Nations
For the fritters:
Zucchini’s (deskinned, deseeded, middle section removed) salt and let sit a few minutes
1 heaping teaspoon of Espellette Peppers
1/4 cup of Flour
1/4 cup Tomme des demoiselles, grated. (or any flavourful cheese)
1 egg (yolk and whites separated)
Combine all the ingredients except the egg white
Add the egg white at the end right before cooking
Zucchini Fritters from Cook with Jamie
What I did wrong:
According to my tasters, I added too much espelette pepper (it tasted lovely by my account)
I let the zucchini mixture sit for so long that it became quite soggy
I tried a cheese less version and it lacked texture
Appreciation: Four Stars
My husband who is an all around carnivore ate and enjoyed the fritters
The zucchini tasted green and lovely and not soggy like cooked zucchini tends to be.
I loved it and would have given a better grade but the average grade granted was 4 stars.
Wine tasting: Domaine de l’Ile Ronde, 2007