2 Medium or 1 Large Zucchini
1 Medium Onion
½ c. Fondo di Toscana Fresh Pecorino, grated
1 c. All-purpose Flour
1 c. Panko Bread Crumbs
½ c. Fresh Chervil, finely chopped
1 tsp. Fresh Thyme, finely chopped
Salt & Pepper
2 Large Eggs
Jansal Valley Extra Virgin Olive Oil, for frying
½ c. Kilchurn Estate Apricot Preserves
Grate zucchini and onion on the large holes of a box grater, and then squeeze dry using paper towels to remove excess moisture. Mix together zucchini, onion, cheese, flour, and herbs. Next, season with salt and pepper. Beat eggs in small bowl and pour into mixture just before you are about to fry the fritters.
Working in batches, heat 1 inch of oil in a medium skillet over medium-high heat. Form zucchini mixture into mounds, using about 3 tbsp of the mixture. Place mounds onto heated skillet and then flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer fritters to paper-towel-lined plates. Serve warm with a side of Apricot Preserves.
Makes 24 fritters.