Name: Giovanni Pilu’s zucchini fritters with mint and pecorino
Yield: 4
Ingredients: 35 gm (¼ cup) plain flour, sifted; 2 tbsp sparkling water; 3 eggs, lightly beaten; 60 gm aged Pecorino Sardo (see note), grated; 1 tbsp finely chopped mint leaves, plus extra leaves to serve; 1 tbsp marjoram leaves, plus extra leaves to serve; 4 zucchini, ends trimmed, cut into matchsticks; Vegetable oil, for deep-frying; Lemon wedges, to serve

“These fritters were a favourite after-school snack that my mum used to make for us,” says Pilu. “Sometimes when she visits from Sardinia, she makes them for our kids as well.”

Ingredients

35 gm (¼ cup) plain flour, sifted

2 tbsp sparkling water

3 eggs, lightly beaten

60 gm aged Pecorino Sardo (see note), grated

1 tbsp finely chopped mint leaves, plus extra leaves to serve

1 tbsp marjoram leaves, plus extra leaves to serve

4 zucchini, ends trimmed, cut into matchsticks

Vegetable oil, for deep-frying

Lemon wedges, to serve

Method

1.Add flour into a bowl and whisk in sparkling water until a smooth batter forms. Gradually add eggs, whisking continuously, until incorporated. Stir in pecorino, mint and marjoram, and season to taste. Gently fold in zucchini, being careful not to break them up.

2.Heat oil to 160°C in a saucepan over medium-high heat. Working in batches, scoop up zucchini mixture in a dessert spoon and, using a second spoon, carefully slide into hot oil and deep-fry until underside is golden (about 4 minutes; be careful, hot oil will spit). Turn and fry until deep golden on the other side (2-3 minutes). Drain on paper towel.

3.Place herbs on a serving plate, top with fritters and season to taste with salt flakes. Serve with lemon wedges.