John Myers
Contents
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Ingredients
Also:
- 80 g Zucchini
- 6 g Salt
- 2 tsp Sugar fine, white
- 20 g Onions, red
- 2 medium sized Cloves of garlic, fresh
- 2 small Chillies, greens
- 20 gel Celery leaves, fresh or frozen
- 1 Egg, size M
- 3 tbsp Ricotta
- 1 tsp Pepper, black, freshly ground
- 1 tsp Nutmeg, freshly grated
- 2 tsp Oregano, fresh or dried
- Wheat flour, type 405 / Maizena
- Chicken broth, grainy, to taste
- Sunflower oil for frying
To garnish:
- Flowers and leaves
Instructions
- Wash the vegetables, peel the potatoes and carrots. Cap the zucchini at both ends. Roughly grate the vegetables, season with salt and add sugar. Mix well and let steep for 20 minutes. Then squeeze off the amniotic fluid with a fresh tea towel.
- Cap onion and garlic cloves at both ends, peel and cut across into thin slices. Cut the small, green chillies crosswise into thin rings. Leave the grains and discard the stem. Chop up the fresh celery leaves, weigh the frozen goods.
- Beat the egg in a medium-sized bowl and whisk. Add all ingredients to the vegetable mix except for the wheat flour and mix. Add enough wheat flour to make a mushy dough. Let ripen for 10 minutes. Season slightly salty with chicken broth or salt.
- Heat a pan with plenty of sunflower oil. Over medium heat, add the batter to the pan in portions with a large spoon and spread out flat. Fry until golden brown on both sides. Drain on paper towels. Place on a serving bowl, garnish, serve warm as a side dish or as a snack and enjoy.
