An unusual lunch dish, Zucchini con Frittelle (zoo-kee-nee con free-tell-ay) may be accompanied by Bean Sprout Salad.
They may also be made very small (about
1 -inch in diameter) and served as cocktail party appetizers.3 medium-sized courgettes, trimmed
1 egg, lightly beaten
2 garlic cloves, crushed
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons grated Parmesan cheese
2 oz. flour
2 oz. butter
4 tablespoons olive oil
2 tablespoons soy sauce
Coarsely grate the courgettes on to several layers of kitchen paper towels. Wrap the towels around the grated courgettes and squeeze to remove the excess moisture.
Transfer the courgettes to a medium-sized mixing bowl. Stir in the egg, garlic, salt, pepper and cheese. Sift in the flour and mix well. The batter should have a slightly thick, dropping consistency, so add more flour if necessary.
In a large frying-pan, melt one-quarter of the butter with 1 tablespoon of the oil over moderate heat. When the foam subsides, drop large spoonfuls of the batter into the pan, well spaced (the pan-cakes should be about 3-inches in diameter). Fry the pancakes for about 1 minute. With a palette knife or spatula, turn the pancakes over and fry the other sides for 1 minute or until they are golden brown.
Transfer the pancakes to a warmed serving dish. Set aside and keep warm while you fry the remaining pancakes in the same way, using the remaining butter and oil.
When all the pancakes have been cooked, sprinkle over the soy sauce and serve.