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Mother's Day Brunch? Try this recipe!
Author: Hockley Valley Resort

Are you hosting brunch this Mother’s Day?  Why not try something a little different? Check out this recipe from John-Paul Adamo, our President and Chef: 

 Zucchini Frittelle (Serves 8-10)


4 organic free run eggs

1 ½ cups all-purpose flour (more as needed)

2 fl. oz. milk (more as needed)

Salt and pepper to taste

¼ cup – grated parmegiano cheese or as desired

2 tbs. & 1 tsp. baking powder

½ bunch chopped chives

1 small/med zucchini, grated

1 onion, minced

1 clove garlic, minced

White wine – as needed

Fryer or pot of Canola oil for frying at 350˚F

 Fresh chopped mint can be added to this batter instead of chives, a wonderful combination with zucchini!


-          In a heavy bottomed pan, sweat off the onions and zucchini.  Be being sure to take out as much moisture as possible.

-          Add garlic and continue to cook out. Deglaze with white wine and season. Empty zucchini mixture onto a toweled tray and set in your fridge to cool

-          In a bowl crack eggs and whisk with milk, fresh cracked pepper, grated parmegiano cheese, chopped chives and zucchini flowers.  Add cooled zucchini to egg mixture.

-          Combine flour, a pinch of salt and baking powder.

-          Add wet ingredients to dry and fully incorporate.  Do not over-mix – mixture should be thick enough to spoon into the fryer.

-          Using a wet tablespoon, spoon out a small amount of batter into the fryer.  Fry one and test the frittelle until golden brown and the center is cooked.  Adjust seasoning as needed.

-          Finish frittelle with freshly grated Parmegiano or a Monforte Toscano.  Serve while still hot


Or, better yet, join us at our Mother’s Day brunch and have all the work done for you!  Pre-book for either our 11 am or 1:30 seating for a real Mother’s Day treat http://www.hockley.com/Mother%27s-Day-Brunch