Zucchini Fritters Il Pellicano
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Put 1 c. sifted flour in a bowl with
1/4 tsp. salt and make a well in the center.
Pour into the well 3/4 c. warm water and
3 tbs. olive oil and stir the batter until it is smooth.
Let the batter stand, covered, for 3 hours.
Fold 1 egg white, stiffly beaten, into the batter.
In another bowl put 1 lb. scrubbed zucchini,
cut into 1/2" slices, sprinkle them with salt,
and let them stand for 30 min.
Spread them on paper towels and pat them dry.
Dip the zucchini into the batter and
fry the slices in hot deep oil (375F) for 1-2 min.,
or until they are golden.
Transfer the fritters to paper towels
to drain and sprinkle them with salt.
Serve them immediately. Serves 4.
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