* 3 courgettes
* 1 onion
* 2 eggs
* 50 g (2 oz) spreadable cheese
* 50 g (2 oz) flour
* Borges Olive oil
Step by StepWash and grate the courgettes using the thickest part of the grater. Put the grated courgette into a colander and sprinkle with salt. Let them sweat for about half an hour to release the water, which will make for crispier buñuelos.
Chop the onion and slowly fry it in a saucepan with a dash of olive oil for about 10 minutes. Mix the onion with the grated courgette, beaten eggs and spreadable cheese. Stir well and slowly add the flour to get a good texture.
Pour plenty of olive oil in a small saucepan. When hot, add small balls of the mixture using a spoon or piping bag. When the fritters are golden brown, turn them over.
Another option is to bake them in the oven: arrange them on baking paper and bake for 10 minutes at 180 ºC, then turn them over and give them 10 more minutes.
Nutritional TipsWhen deep-frying food, make sure the oil is very hot and completely covers it. The best approach is to use a small saucepan and fry small amounts at a time to make sure the oil remains hot.
If you want to give a different touch to it, you can accompany these fritters with romesco sauce (typical of Catalan gastronomy) - http://borges.co.nz/blogpost/tips-for-romesco-sauce/.
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