Courgette Fritters with French Cream, Spring Onions and Sumac

We had Italian Easter feast tonight, but this is not the news. The news is that we skipped the main course and moved directly to the sweet course!! I have never skipped the main course nor have our guests. We had Courgette Fritters as starters, then we had some Easter Cheese Bread (Pizza di Pasqua al Formaggio), and as "primo" we had Creamy Broccoli Sauce with Mezzi Rigatoni. Lesson learned: don't eat too many fritters!!! They were quite nice.

For my courgette fritters you need:

5 courgettes, coarsely grated (drain excess liquid)
100 g cheese (e.g. Cheddar, Parmigiano-Reggiano), coarsely grated
2 shallot, finely chopped
2 garlic cloves, crushed
1/2 cup of flour
1/2 cup of bread crumbs
2 teaspoons of baking powder
3 egg, beaten
5 tbsp olive oil
Salt, pepper

Courgette "batter"

For frying use sunflower or peanut oil.

For sauce: mix together 400 g of French cream, chopped spring onions and 2-3 teaspoons of sumac.

Creamy Broccoli Sauce with Mezzi Rigatoni

Easter Cheese Bread (in Italian Pizza di Pasqua, also called Torta di Pasqua and Crescia di Pasqua)

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