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5 zucchini's finely grated
3 heaped tablespoons of self raising flour
2 heaped tablespoons of plain flour
5 tablespoons of freshly grated Pecorino cheese
Sprinkle of pepper
Add cooking salt to the grated zucchini.
After 10 minutes scoop out handfuls of the mixture and squeeze all of the water out
Whisk the eggs well and add salt, pepper, self-raising flour, plain flour and cheese.
Combine the zucchini into the same bowl and mix well.
Heat up olive oil. Once ready, turn the heat down slightly so the oil doesn't burn the fritters.
Get a heaped tablespoon of mixture and drop it into the pan.
Cook each side of the fritter for just over a minute or until golden brown.
Transfer to a serving plate/tray while still hot and sprinkle freshly grated Pecorino on top.
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