Zucchini fritters with mint and pecorino

SERVES 4 AS AN ENTRÉE

“These fritters were a favourite after-school snack that my mum used to make for us,” says Pilu. “Sometimes when she visits from Sardinia, she makes them for our kids as well.”

35 gm (¼ cup) plain flour,

sifted

2 tbsp sparkling water

3 eggs, lightly beaten

60 gm aged Pecorino Sardo

(see note), grated

1 tbsp finely chopped mint leaves, plus extra leaves to serve

1 tbsp marjoram leaves,

plus extra leaves to serve

4 zucchini, ends trimmed, cut into matchsticks Vegetable oil, for deep-frying

Lemon wedges, to serve

1 Add flour into a bowl and whisk in sparkling water until a smooth batter forms. Gradually add eggs, whisking continuously, until incorporated.

Stir in pecorino, mint and marjoram, and season to taste. Gently fold in zucchini, being careful not to break them up.

2 Heat oil to 160°C in a saucepan over medium-high heat. Working in batches, scoop up zucchini mixture in a dessert spoon and, using a second spoon, carefully slide into hot oil and deep-fry until underside is golden (about 4 minutes; be careful, hot oil will spit). Turn and fry until deep golden on the other side (2-3 minutes). Drain on paper towel.

3 Place herbs on a serving plate, top with fritters and season to taste with salt flakes. Serve with lemon wedges.

Note Pecorino Sardo, Sardinian pecorino, is available from select Italian delicatessens. If unavailable, substitute another pecorino.

“These fritters are the perfect aperitivo snack,” says Pilu.

Fritters All props stylist’s own. Trout Linen napkin from In Bed Store. All other props stylist’s own. Potato salad Bowl from Batch Ceramics. PREVIOUS PAGES Vongole Bowl (bottom) from Batch Ceramics. All other props stylist’s own.