How to make
Coarsely grate or finely chop the zucchini without peeling it. Season with salt and leave it in a large colander to drain from the water. Press it occasionally with a spoon to drain it well.
Finely chop the onion and stew it for 5-6 minutes in olive oil. Remove it from the heat and crumble the cheese into it in your preferred ratio.
Lightly beat the eggs with a pinch of salt (you can skip the salt if the cheeses are very salty). Pour the flour and baking powder and mix, until a paste is obtained.
Combine everything by pouring the egg mixture to the onion and cheese and finally add the grated drained zucchini and chopped mint leaves.
Stir the mixture very well for these Buñuelos.
Heat the oil to one degree below the maximum and drop in a spoonful of the mixture. Fry the buñuelos on both sides, until they aquire a golden brown color.
Take them out and place them onto kitchen paper, so that it can absorb the excess fat.
Serve the Zucchini, Cheese and Mint Buñuelos warm with your favorite sauce.
I serve these savory buhti with garlic Aioli and grated fresh tomatoes with garlic and olive oil. To all this I add warm freshly baked bread.
Enjoy your meal!
