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Castilla-La Mancha


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Asadillo

  

Kolokythokeftedes
Zucchini beignets
  • 3 TOMATOES, peeled and sliced
  • 6 SWEET PEPPERS, red and green
  • 3 CLOVES GARLIC, chopped
  • 1 TSP MARJORAM
  • OLIVE OIL
  • 1 TBSP VINEGAR
    •
 
  • 1 ZUCCHINI, grated
  • 100 GRAM FETA, in small cubes
  • 50 GRAM CHEESE, grated
  • 3 EGGS
  • 5 TBSP FLOUR
  • HANDFUL BASIL LEAVES
    •

Roast the peppers in the oven at 220 degrees Celsius until their skin turns black. Peel and slice them. Put them in a greased oven dish, arrange the tomatoes and garlic on top. Mix 2 tablespoons of olive oil with the vinegar, the marjoram and pepper and salt to taste and drizzle this over the vegetables. Bake this 30 minutes in the oven at 180 degrees Celsius.

Asadillo is a mix of roasted vegetables, and you can experiment with other vegetables you like, leave the peppers in though, as there is no other vegetable which tastes as good after roasting.

Mix all ingredients well together and add pepper and salt to taste. Make balls with the help of 2 spoons and deep fry those a few minutes, until they are golden brown.