Crunchy Zucchini Fritters with Speck & Caciotta Cheese
Ingredients
Caciotta cheese – 200g
Thinly sliced speck – 150g
Zucchini (courgettes) – 3
Breadcrumbs – as needed
Salt – as needed
Fresh mint – as needed (for garnish)
Method
Wash the zucchini thoroughly, pat them dry, and trim off the ends. Using a sharp knife or a mandolin slicer, cut them lengthwise into slices no thicker than ½ cm (about ¼ inch).
Arrange the zucchini slices in a single layer on a clean work surface or a large plate. Sprinkle salt evenly over the surface of each slice. Leave them to rest for approximately 30 minutes—this draws out excess moisture and softens the slices, making them more pliable for rolling.
While the zucchini are resting, lay out the slices of speck on a clean board. Cut the caciotta cheese into small pieces or strips, and place a piece in the centre of each speck slice.
Wrap the speck around the cheese, folding the edges over to completely enclose the filling. Set the wrapped parcels aside.
After 30 minutes, pat the zucchini slices dry with kitchen paper to remove the released moisture. Arrange two slices in a cross shape, overlapping at the centre. Place one speck-and-cheese parcel in the middle of the cross, then fold the zucchini slices over the filling to form a neat parcel. Secure each fritter with a wooden toothpick to hold its shape.
Pour the breadcrumbs onto a shallow plate. Gently press each zucchini fritter into the breadcrumbs, turning to coat all sides evenly. Pat gently to help the breadcrumbs adhere.
Heat a generous drizzle of oil in a non-stick frying pan over a medium-high heat. Arrange the breaded fritters in the pan, along with any leftover breadcrumbs (which will crisp up and add extra texture). Fry for a few minutes on each side, turning carefully halfway through, until the fritters are golden brown and the filling is hot and melting.
Once golden and crisp, transfer the fritters to serving plates. Garnish with fresh mint leaves and serve immediately while the cheese is still wonderfully stringy.
