|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Zucchini||2 Medium, grated and drained in colander|
|Garlic||2 Clove (10 gm), grated|
|Finely chopped onion||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Frying oil||2 Cup (32 tbs)|
Sift flour and baking powder, set aside.
In large bowl combine egg, olive oil, 1/2 cup milk, salt and pepper.
Beat to smooth paste and gradually add sifted flour mixture.
Consistency will be very stiff.
Add grated cheese and remaining milk to make smooth but stiff batter.
Blend in grated zucchini, garlic, onion and parsley.
Heat oil and drop batter by spoonfuls.
Fry until golden.
Remove with slotted spoon and drain on paper towel.
Keep warm until all batter is cooked.
Lightly salt to taste and serve immediately.