I found them in an Italian cookbook and have made them several times. The cookbook was a good buy for this recipe alone.
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- 3 1/2 oz
- self rising flour
- eggs beaten
- 1/4 c
- 10 1/2 oz
- 2 Tbsp
- fresh thyme
- 1 Tbsp
- salt and pepper
1Sift the flour into a large bowl and make a well in the center. Add the eggs to the well and gradually draw in the flour.
2Slowly add the milk to the mixture, stirring constantly to form a thick batter.
3Meanwhile, wash the zucchinis. Grate them over paper towels to absorb some of the juices.
4Add the zucchinis, thyme, salt and pepper (to taste) to the batter and mix thoroughly.
5Heat the oil in a large skillet. Spoon small amounts of mixture into the hot oil and cook, in batches for 3-4 minutes on each side.
6Remove the fritters from skillet and place on paper towels to absorb some of the oil.