Zucchini puffs

Yield: 6 servings

Measure Ingredient
2 cups Flour
1 teaspoon Baking powder
1 Egg
2 tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Cheddar cheese; grated
3 mediums Zucchini; grated, drained in a colander
2 Garlic cloves; crushed
2 tablespoons Onion; finely chopped
1 tablespoon Parsley; minced Oil for frying Salt to taste

BARB DAY

Sift together the flour and baking powder. Set aside. In a large bowl, combine the egg, olive oil, ½ 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.

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