Preparation:
Sift the self-rising flour into a large bowl and make a well in the center. Add the eggs to the well, and using a wooden spoon, gradually fold in the flour.
Slowly add the milk to the mixture; stirring constantly to form a thick batter.
Wash the zucchini. Grate the zucchini over a paper towel placed in a bowl to absorb some of the juices. Add the zucchini, thyme, and salt and pepper to taste to the batter, and mix thoroughly.
Heat the oil in a large, heavy-based skillet. Taking a tablespoon of the batter for a medium-size fritter or half a tablespoon of batter for a smaller- size fritter, spoon the mixture into the hot oil and cook, in batches, for 3 to 4 minutes on each side.
Remove the fritters with a slotted spoon and drain thoroughly on absorbent paper towels. Keep each batch of fritters warm in the oven while making the rest. Serve hot.
VARIATION: Try adding 1/2 teaspoon dried, crushed chiles in with the zucchini mixture.
NOTES: These tasty little fritters are great with roasted bell peppers as hors d'oeuvres for a cocktail part |
