These small fritters have a beautiful earthiness thanks to the fresh herbs. Serve them as an appetizer, for brunch, or as a light lunch. The recipe calls for grated zucchini, onion, Pecorino Romano cheese, flour, parsley, oregano, salt, pepper, and eggs. The mixture is formed into small balls and fried in olive oil until golden brown and cooked through. Serve with a dollop of plain yogurt and apricot jam. This recipe is from Martha Stewart Living, August 2011.
Robert
26.04.2023 @ 23:19
These small fritters have a beautiful earthiness thanks to the fresh herbs. Serve them as an appetizer, for brunch, or as a light lunch. The recipe calls for grated zucchini, onion, Pecorino Romano cheese, flour, parsley, oregano, salt, pepper, and eggs. The mixture is formed into small balls and fried in olive oil until golden brown and cooked through. Serve with a dollop of plain yogurt and apricot jam. This recipe is from Martha Stewart Living, August 2011.