| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
|
Egg |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Cheddar cheese; grated |
| 3 |
md |
Zucchini; grated, drained in a colander |
| 2 |
|
Garlic cloves; crushed |
| 2 |
tb |
Onion; finely chopped |
| 1 |
tb |
Parsley; minced Oil for frying Salt to taste |
INSTRUCTIONS
BARB DAY
Sift together the flour and baking powder. Set aside. In a large
bowl, combine the egg, olive oil, 1/2 cup of the milk, salt and
pepper. Beat to a smooth paste and gradually add sifted flour
mixture (consistency will be very stiff). Add grated cheese and
remaining milk to make a smooth but stiff batter. Blend in grated
zucchini, garlic, onion, and parsley. Heat the cooking oil to the
deep-fry stage and drop in the batter by spoonfuls. Fry until
golden. Remove with a slotted spoon and drain on paper towels. Keep
warm until all are cooked. Lightly salt to taste and serve
immediately.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”