(Frittelle di zucchini)
It might seem counterintuitive to use only one egg, but the fritter mixture comes together nicely. The important thing is is not to use too much zucchini to keep the mixture together.
- 250g (about 1 large or 2 small) zucchinis, coarsely grated).
- 1 egg, beaten
- 1 level tablespoon grated Parmesan
- sea salt and freshly ground black pepper
- a little freshly grated nutmeg
- 2 level tablespoons plain flour
- 1 level tablespoon finely chopped fresh mint
- olive oil for shallow frying
- extra virgin olive oil for shallow frying
Makes 8 fritters
Coarsely grate the zucchinis and put with all the other ingredients – except the olive oil – in a bowl Mix well. Heat the oil – about 1cm deep – in a frying pan. When it’s hot, gather tablespoons of the zucchini mixture into a ball and drop carefully into the hot oil. Flatten a little with a spatula or spoon so they cook through. The fritters are very fragile. Wait until they are well cooked and beautifully brown on the bottom before carefully turning over to cook the other side.