Preparation:
Beat egg whites very stiff, but not dry. Beat egg yolks separately and fold gradually into whites. Fold in flour. Parboil zucchini and slice into rounds. Place a slice of cheese between 2 slices of zucchini. With fingers lift zucchini and cheese carefully and dip into the batter, coating thoroughly. Fry in hot oil until golden brown. Drain on paper towel. Brown onion in 1/4 CUp of remain ing oil. Add tomato puree and stock or water. Rub oregano between palms of hands into sauce and season with salt and pepper. Cook 20 minutes. Just before serving, drop fritters into sauce, heating thoroughly. Serve immediately. |
