Lisa writes, "I am looking for an Italian zucchini fritter, the closest name I can come to is patealli? I know it has zucchini, eggs and flour in it and is fried and then sprinkled with Parmesan cheese. It probably comes from the southern part of Italy (Reggio, Calabria) Any help you could provide would be very much appreciated."
Haven't found anything called patealli, but these, which are Calabrian, look good and sound about right.
Haven't found anything called patealli, but these, which are Calabrian, look good and sound about right.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (500 g) zucchini
- Flour
- Grated Pecorino romano
- Olive oil for frying
- Salt & Pepper to taste
Preparation:
Wash the zucchini, pat them dry, and cut them into thin strips. Make a batter with the flour, water, salt, grated pecorino, and pepper; it should be liquid but not runny, and you'll want to use soemwhat more flour than cheese.Dip the zucchini strips in it, fry them, drain them on absorbent paper, and serve them hot.
