Recipe

Zucchini Fritters With Thyme And Cheese Recipe

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Ingredients

nutmeg, to taste .
salt, to taste .
3 egg whites, whisked slightly .
300F g zucchini, grated & drained .
100 g cheese, grated (I used pecorino, parmesan would probably do fine as well, take whatever you like best) .
pepper, to taste .
100 g self-raising flour .
2 tbsps fresh thyme .
50 ml milk

Directions

Step #1 First make sure the zucchini is grated, mix some salt with the zucchini & let it drain for a while (the zucchini should still feel moist, but should not be dripping).
Step #2 You can give the zucchini a bit of a squeeze when you're ready to add it to the batter to be sure it's not still too moist.
Step #3 At this time you may want to put a serving dish for the fritters in the oven to preheat it (set the oven to a low setting).
Step #4 (The fritters can cool quite rapidly & are nicest when warm.
Step #5 ).
Step #6 Separate the eggs & whisk the three egg whites In a large-ish bowl until they're "loose" & slightly fluffy.
Step #7 Sift in the self-raising flour until it is well mixd with eggs.
Step #8 Add the milk & stir until the batter is smooth.
Step #9 The batter should be fluid enough to allow pouring, but not runny.
Step #10 You should be able to take a spoonful & let it flow from the spoon.
Step #11 Add the cheese & zucchini (squeeze it a bit to make sure it's not too moist) & stir until they are well mixd with the batter (the batter should keep more or less the same consistency).
Step #12 Finally add the thyme, nutmeg, salt & pepper to taste & mix them well with the batter.
Step #13 Now put an anti-stick pan (with a bit of oil if you like, have a (non-metal) spatula/turner nearby, turn off the oven & make sure you have the serving dish ready to take the finished fritters (cover it with aluminium foil wrap to keep them warm, put the batter next to the pan, put a tbsp in the batter, but it's not necessary) over med-heat/flame, you could probably also leave the dish in the warm oven).
Step #14 Take a large spoonful of the batter & deposit it in the pan (it should spread a bit, but not much, it should be about 5 cm in diameter & about 1 cm high).
Step #15 Continue depositing batter in the pan (taking care that you leave enough room around each fritter) until there is no longer sufficient room left to "manouver".
Step #16 Once the fritters can easily be moved in the pan (should happen reasonably soon), start turning the fritters every once in awhile until they are golden brown on both sides (shouldn't take very long, perhaps a min or two per batch).
Step #17 Then put them in the serving dish (take care to cover with aluminium foil wrap or to leave it in the warm oven) & continue with the next batch until you run out of batter.
Enjoy the Zucchini Fritters With Thyme & Cheese recipe

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