Trevi Fountain
This is a great recipe I tried when my mom and I went to Rome a few years ago. We got the recipe from a little restaurant we stopped at on the way to the Trevi Fountain (that was a wonderful trip). I brought the recipe home with me because Kenny loves fritters, he is always talking about his mother’s corn fritters and I wanted him to try these. When I fix them we use a variety of different sauces for dipping. Sometimes ranch, sometimes horseradish, honey mustard, sweet and sour, dill, you can use just about and type sauce you choose. They are just as good all by themselves.
Ingredients:
Zucchini Fritters
3 c. coarsely grated zucchini
2 lg. eggs, beaten
2 tbsp. milk
2 tsp. all purpose flour
1 tbsp. chopped fresh mint or
1 tsp. dried mint leaves
Place zucchini in colander; let drain 1 hour. In a large bowl, with a wire whisk, beat the eggs until they’re frothy. Add remaining ingredients; whisk until blended. Stir in the zucchini, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Preheat oven to 200 degrees. In large skillet, over medium to high heat, heat 2 tablespoons salad oil. Spoon in fritters batter, using 1 tablespoon butter for each fritter, adding more oil as necessary. Cook 1 minute on each side, until golden brown. Keep warm, covered with aluminum foil, on platter in oven until ready to serve. Makes 6 servings.
Tags: Zucchini
