These delicious crispy fritters are the perfect light option for your appetizers this holiday season.
Ingredients:
- 2 medium zucchini
- 1 large egg
- 2 oz. Pecorino cheese, grated
- 1/2 cup panko
- 1 clove garlic, pressed
- Black pepper
Directions:
Preheat the oven to 400°F. Grate zucchini; squeeze dry with paper towels and transfer to a bowl.
Add egg, Pecorino, panko, garlic, and pepper to zucchini; stir to combine. Drop heaping tablespoonfuls of mixture onto a greased baking sheet and gently flatten.
Bake, flipping halfway through, until golden brown and crisp, 18 to 20 minutes.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
