Zucchini and tuna fritters

Preparation

1. In a plate, soak day old bread in water to moisten. Wash, peel and shred zucchini on a grater with large holes.
2. Heat a bit of olive oil and sauté zucchini with a pinch of salt over high heat for 4 or 5 minutes, just long enough to extract water. Do not brown. Remove from heat when they become soft and leave to cool.
3. In the meantime, mix moistened bread, eggs, parsley, minced garlic, parmesan and tuna in a large bowl. Add zucchini and bread crumbs and mix well. Cover with plastic wrap and refrigerate for about 20 minutes, long enough for breadcrumbs to become moist and for the mixture to harden.
4. Take out of the fridge and check consistency. Add breadcrumbs if mixture is too soft or wet. Otherwise, begin to shape the fritters. Wet hands slightly to avoid sticking and shape mixture into small balls. Vary size and shape to taste - small, large, round, flat, sticks. Place fritters on a plate filled with breadcrumbs and set aside.
5. Once all the fritters are ready, begin cooking. In a large saucepan, heat a generous amount of extra virgin olive oil; the fritters must be completely covered with oil. For best results, oil temperature should be around 180 °C (350°F). Once fritters are golden, take out with a slotted spoon and leave to stand on a plate covered with absorbent paper. You can also cook the fritters on both sides in a small amount of oil, but it will take more time.
6. We recommend serving the fritters while still hot, with one of our delicious mayos.