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FareShare Gazette -- January 2006 Recipes

A home-style FareShare Gazette -- January 2006 Recipes made with Olive Oil, Red Onion, Whole Wheat Pastry Flour, and Parmesan Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent.

2. 2

   Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes.

3. 3

   Remove this from the heat, taste, and add salt and pepper as you like.

4. 4

   When you've gotten the flavor you like, add the parsley and olives.

5. 5

   Taste again to see what the parsley and olives have done to your flavoring and adjust if necessary.

6. 6

   Set aside.

7. 7

   In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture.

8. 8

   Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture.

9. 9

   Heat a skillet and add some oil for cooking.

10. 10

    When the oil begins to sizzle, add the batter to the skillet (a la pancakes).

11. 11

    From here, you can work the fritters much like pancakes.

12. 12

    Carefully flip them over when they begin to brown.

13. 13

    Don't allow them to burn.