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.