Ingredients
For the filling:
- 600g zucchini
- 1 pinch of salt
- 1 pinch of pepper
For the batter:
- 130g flour
- 1 packet of yeast
- 1 egg
- 20cl milk
Preparation
Step 1
Pour the flour into a bowl, make a well and crack the eggs into it. Add salt and pepper.
Step 2
Add the yeast and mix the ingredients with a whisk.
Step 3
Slowly pour in the milk, whisking continuously until the batter is perfectly smooth.
Step 4
Cover the batter and let it rest for 1 hour.
Step 5
Meanwhile, prepare the filling for the fritters: wash and half-peel the zucchini lengthwise. Cut the ends off and slice them into fairly thick rounds.
Step 6
Wipe them in a clean towel and heat up the frying oil.
Step 7
Uncover the batter and check that it is runny. If not, dilute it with a little cold milk until it is a smooth consistency. Using a slotted spoon, dip the zucchini slices in the batter.
Step 8
Dip them in the hot oil. When the fritters begin to turn golden, turn them to brown on all sides.
Step 9
Drain them and wipe them dry with paper towels to remove excess oil.
Step 10
Keep them warm and repeat the process until the batter and filling are used up.
Utensils
- 1 Slotted spoon
- 1 Deep-fryer
- 1 Mixing bowl
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- 1 Cooking whisk
- 1 Wooden spoon
- 1 Kitchen knife
- 1 Lid
- 1 Cooking brush
- 1 Kitchen scale