Tuesday, March 22, 2016

Zucchini Fritters With Roasted Tomatoes

 Zucchini Fritters With Roasted Tomatoes

Fritters make a nice change from the usual canapés and when you make them with fresh zucchini and tomatoes, you can’t go wrong. You can cook the fritters up to a day ahead, let them cool then wrap and refrigerate them. Reheat fritters on the rack set on the baking sheet in a 350°F (180°C) oven for 10 to 15 minutes just before serving with warm or room-temperature roasted tomatoes. Sprigs of fresh herbs are all you need for garnish.

Roasted Tomatoes
2 cups (500 mL) grape tomatoes, cut in half
2 cloves garlic, minced
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper

Zucchini Fritters
1½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp freshly ground pepper
2 eggs
¾ cup plain yogurt
1½ cups shredded zucchini,
approximately 1 zucchini
1 tbsp chopped fresh herbs (basil,
oregano, tarragon, thyme, parsley and/or sage)
Vegetable oil

For the roasted tomatoes, preheat oven to 400°F

Tip:  Use two container lids with a sides.  I use Cool Whip.  Lay washed tomatoes on lid.  Place and secure a second lid on top.  With a large sharp knife cut through and all tomatoes are sliced.

Line a rimmed baking sheet with parchment paper. Combine tomatoes, garlic and oil in a bowl and season to taste with salt and pepper. Place, cut-side up, on baking sheet. Roast for about 25 minutes or until browned. Transfer to a bowl and let cool to room temperature.

For the zucchini fritters, preheat oven to 300°F.   Place an ovenproof cooling rack on a large baking sheet and place in the oven.

Combine flour, baking soda, salt and pepper in a large bowl. In another bowl, using a fork, whisk together eggs and yogurt. Stir in zucchini and herbs. Pour over flour mixture and combine with a fork just until evenly moistened.

Heat a large nonstick skillet over medium heat. Pour in a thin layer of oil and swirl to coat pan. Drop a heaping tbsp of batter for each fritter into pan, being careful not to crowd the pan, and flatten slightly. Cook for about 3 minutes or until dry around the edges and bottoms are browned. Flip over and cook for about 3 minutes until browned and cooked through. Transfer to rack in the oven. Repeat with remaining batter, adding more oil and adjusting the heat as necessary between batches.

Top hot fritters with roasted tomatoes and place on a serving platter.

Makes about 24 fritters

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