Zucchini Fritters

Into a mixing bowl, add in the grated Zucchini (5) and Salt (to taste). Leave it to rest fir 10 minutes

Then, scoop out handfuls of the mixture at a time, squeezing them by pressing both hands around them until you get all of the water out, transferring them into a clean bowl.

Crack Eggs (5) into a medium sized bowl and whisk them well. Then, add Salt (to taste) and Ground Black Pepper (to taste) and mix again. Then, add both the Self-Rising Flour (3 Tbsp) and All-Purpose Flour (2 Tbsp) followed by the Pecorino Romano Cheese (1/3 cup). Once this is mixed through well, combine it in the same bowl as the zucchini and mix.

Then heat up Olive Oil (as needed) in a medium pan. Once it is ready, turn it down slightly so the oil doesn’t burn the fritters. Using a tablespoon, scoop out a heap of the mixture gently drop it into the pan with oil. Make sure you cook each side of the zucchini fritters for just over a minute or until golden brown.

Transfer the zucchini fritters while still warm on to a serving plate and sprinkle freshly grated Pecorino on top (generously if you’re anything like my wife!)