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.

1 comment:

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.