Saturday, 27 August 2016

Tromboncino Fritters

Tromboncino,  also known as zucchetta or tromboncino courgette, is a type of squash most often used as a Italian summer squash.


I love courgettes but Mr Daisychain is not a lover of courgettes.  Mr Daisychain's sister gave us a little seedling several months ago. It has now taken over the raised bed and producing lots of fruits.
I have found lots of recipes that have courgettes as an ingredient and very few that uses tromboncinos.  So I have replaced the courgettes for tromboncinos.

Tromboncino Fritters
1/4 to 1/2 tromboncino grated
5 smal plum tomatoes chopped
1 small onion chopped
1 tbsp mixed herbs 
4 tbsp of flour or more if your fritter mix is too runny.
2 eggs
Chorizo or bacon chopped
Salt & pepper
Vegetable oil

1. Mix the courgettes, tomatoes, chorizo/bacon, onion, salt and pepper and herbs  in a bowl. Add the eggs and stir the mixture until all the ingredients have combined.
2. Add flour to bind the mixture together. 
3. Heat oil in a shallow frying pan until fairly hot.
4. Spoon the mixture into the pan. Cook for 5 -6 minutes on each side, until golden on a medium heat.

This recipe is very flexible as you can add any vegetables or ingredients that need using or to suit your taste.


sewanniesew said...

Made these this evening, Deborah, but with ordinary courgettes and, being a veggie, cheese instead of the bacon. - Delicious! Thank you for the recipe.

Pooja Roy Delhi said...

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