As you might have noticed, all the recipes that begin with "a lazy .." not only are lazy (aka very easy) recipes, useful when you don't have much time or you lack (but you still want to eat something good), but my laziness also involves my photographic skills: I'm not Helmut Newton, but in those cases my skills almost disappear.
Sometimes, it's also because of a bad timing … for example, I made these fritters for a dinner party at a friend's house. I didn't made a picture when I made them, and then I remembered to take a photo during the dinner, but I found just one fritter left, and yet I was lucky .. at least there was one left!
In short, when I'm lazy, I'm really lazy .. but the fritters are very good, and this is the important thing! These fritters (well, their recipe) came from my boyfriend's family .. it's his mother's recipe, his sister passed it to me and I made the batter with my boyfriend's supervision.. so, a foursome performance!
ZUCCHINI FRITTERS
Ingredients (for about 20 fritters)
* 2 zucchini (about 300 g)
* 2 medium eggs
* salt
* grated Parmigiano Reggiano
* dried mint (optional, but I love the combination between mint and zucchini)
* all-purpose flour
* milk (optional. Maybe you won't need it – I didn't use any milk)
* oilseed (corn oil, peanut oil..), to fry
Procedure
Wash the zucchini and cut off their ends, then chop them finely, but don't mash them: in the fritters you should feel the zucchini texture! Put the chopped zucchini in a bowl, then add the eggs, season with salt, grated Parmigiano and mint, and start stirring with a spoon. Then, gradually add the flour (I added about 100 g of it, I think, but didn't weigh it .. I went to the eye), until the mixture become soft, but definitely not liquid: it must be dense, 'cause you'll put in the boiling oil in spoonfuls.
Put oilseed to heat in a large frying pan (you won't deep fry the fritter, so you won't need a lot of oil). When it's hot (but not too much.. otherwise the fritters will become brown too quickly), take a spoonful of mixture and start frying it, pressing it lightly with the back of the spoon, to flatten it. After a couple of minutes, turn the fritter on the other side with a spatula or some pliers and cook it for another couple of minutes. Then remove it from the oil and place it on a plate covered with paper towels, to remove the excess oil. Do the same thing until you finish the mixture.
The fritters are delicious when hot, but they're good even cold or reheated, so if (and I underline if) you have some leftovers, don't lose your heart, 'cause they will be good the next day (and they are also perfect for a bento box).
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