Frittelle di zucca, a super appetizer!

Frittelle, brings back memories. My nonna making them in the kitchen and me trying them as soon as they were ready… So simple but so good as appetizer. You can make frittelle with all sorts of vegetables, but my favorite is with zucchini. An alternative for zucchini is the flour of the zucchini plant. Really tasty!

For you shopping chart:img_20161119_121303

  • 1 big zucchini
  • 300 gr all purpose flour
  • 200 ml soda water
  • 200 ml milk
  • 1 egg
  • salt and pepper
  • oil to fry the frittelle

We first start with cutting the zucchini in to small and thin slices (see photo). Put them on a plate with a paper towl on it to absorb the moist. Sprinkle the zucchini with salt so they release the moist. Leave them for about 30 minutes.

Nimg_20161119_143259ow we need to make the pastry for the frittelle. Put the flour in a bowl, add the soda water, milk and egg. Mix all together until you have a pastry that looks a lot like the one you make for pancakes. Season with salt and pepper (you can also add parmigiano). Now you can add the zucchini and mix it all again.

Once the pastry is made, we need to bake them in oil. Therefor, take a frying pan with some oil, I used groundnut oil. Scoop the pastry with a big spoon and put it in the hot oil. Now leave for a few minutes until the underside is golden brown. Then you need to turn it around and wait until that side is also golden brown. When done you can put them on some paper towl on a plate so the excess fat can be absorbed. Don’t forget to sprinkle with some salt and enjoy over a nice glass of Gin & Tonic or some Vermouth


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