Title: Zucchini Puffs
Categories: Appetizer
Yield: 6 Servings
| BARB DAY |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | | Egg |
| 2 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Cheddar cheese; grated |
| 3 | md | Zucchini; grated, drained in a colander |
| 2 | | Garlic cloves; crushed |
| 2 | tb | Onion; finely chopped |
| 1 | tb | Parsley; minced Oil for frying Salt to taste |
Sift together the flour and baking powder. Set aside. In a large
bowl, combine the egg, olive oil, 1/2 cup of the milk, salt and
pepper. Beat to a smooth paste and gradually add sifted flour
mixture (consistency will be very stiff). Add grated cheese and
remaining milk to make a smooth but stiff batter. Blend in grated
zucchini, garlic, onion, and parsley. Heat the cooking oil to the
deep-fry stage and drop in the batter by spoonfuls. Fry until
golden. Remove with a slotted spoon and drain on paper towels. Keep
warm until all are cooked. Lightly salt to taste and serve
immediately.