These little zucchini fritters are delightful vegetarian savory pancakes that make a delicious appetizer or entrée with a side salad.
Entrées, Side Dishes, Appetizers/Snacks
Servings: 4makes 8 fritters
⅓cupgrated Parmesan cheese
¼teaspoonfreshly ground black pepper
3ouncesricotta salata or feta cheese
olive oil, for pan frying
Fire-Roasted Tomato Spread
1(14-ounce) can fire-roasted diced tomatoes
Freshly ground black pepper
2tablespoonstorn basil leaves
To make the fire-roasted tomato spread, pre-heat a medium saucepan over medium-high heat. Add a drizzle of olive oil along with the onion and sauté for a few minutes. Add the garlic and Italian seasoning and sauté for one more minute. Then add the fire-roasted tomatoes, balsamic vinegar, honey and salt. Bring the mixture to a boil and lower the heat. Simmer for 15 minutes, until the mixture thickens. Season to taste with salt and freshly ground black pepper and stir in the torn basil leaves.
Place the grated zucchini in a clean kitchen towel. Twist the towel to squeeze as much water out of the zucchini as possible.
In a large bowl, combine the zucchini, grated onion, flour, baking powder, Parmesan cheese, eggs, oregano, salt and pepper. Let the mixture rest for 10 minutes.
Heat a skillet over medium heat. Cover the bottom of the pan with olive oil. Drop ¼-cup portions of the zucchini mixture into the heated oil and fry for about 2 to 3 minutes on each side until golden brown.
Spoon some of the fire-roasted tomato spread on the zucchini fritters and sprinkle some of the ricotta salata or feta cheese over top. Serve warm.
Zucchini Fritters with Fire Roasted Tomato Spread
Amount Per Serving (1 of 4 portions)
Calories 219Calories from Fat 54
% Daily Value*
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 857IU17%
Vitamin C 24mg29%
* Percent Daily Values are based on a 2000 calorie diet.