Zucchini Fritters With Smoked Tomato Sauce
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings, 12 about fritters
Ingredients
Tomato sauce:
Zucchini fritters:
- ¼ cup extra-virgin olive oil
- 1 cup yellow onion, finely diced
- 1 tablespoon garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons granulated sugar
- Kosher salt and freshly ground black pepper
Zucchini fritters:
- 2 medium zucchini, coarsely shredded
- 1 teaspoon garlic, minced
- 1 medium shallot, minced
- 1 teaspoon lemon zest
- ½ teaspoon cumin seeds, toasted and ground
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- ½ cup unbleached all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons olive oil
Procedure
Summer brings an abundance of zucchini to gardens and markets. This easy, quick, and delicious recipe is a wonderful way to use this vegetable.
Set a baking sheet with a wire rack.
To prepare the sauce: To a medium saucepan set over medium heat, add olive oil. When oil is shimmering, add onion and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste and sugar; stir to combine and simmer for 15 minutes. Purée the sauce using a hand-held immersion blender; taste and adjust seasoning with salt and pepper.
To smoke sauce: Load a smoking gun with wood chips, direct the tube into the saucepan, cover with plastic wrap to trap the smoke and light the gun. Fill the pan with smoke and turn off the gun; remove the tube, resealing with the plastic wrap. Allow the sauce to absorb the smoke for 20 minutes, or until desired smokiness is achieved. Stir sauce, taste and adjust seasoning with salt and pepper.
To prepare fritters: To a large bowl, combine the zucchini, garlic, shallots, lemon zest, cumin, salt and pepper. Add beaten egg and stir to thoroughly combine. Using a silicone spatula, fold in the flour and baking powder, mixing just until incorporated.
To cook fritters: To a large skillet set over medium-high heat; add the oil and heat until shimmering. Working in batches, add 2 tablespoons of the batter, spreading to form 3-inch fritters. Fry fritters until golden brown, about 3 minutes, turning halfway through. Use a spatula to transfer the cooked fritters onto a wire rack to drain excess oil. Season fritters lightly with salt.
To serve: Transfer fritters to a large serving dish, serve with smoked tomato sauce.
Set a baking sheet with a wire rack.
To prepare the sauce: To a medium saucepan set over medium heat, add olive oil. When oil is shimmering, add onion and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste and sugar; stir to combine and simmer for 15 minutes. Purée the sauce using a hand-held immersion blender; taste and adjust seasoning with salt and pepper.
To smoke sauce: Load a smoking gun with wood chips, direct the tube into the saucepan, cover with plastic wrap to trap the smoke and light the gun. Fill the pan with smoke and turn off the gun; remove the tube, resealing with the plastic wrap. Allow the sauce to absorb the smoke for 20 minutes, or until desired smokiness is achieved. Stir sauce, taste and adjust seasoning with salt and pepper.
To prepare fritters: To a large bowl, combine the zucchini, garlic, shallots, lemon zest, cumin, salt and pepper. Add beaten egg and stir to thoroughly combine. Using a silicone spatula, fold in the flour and baking powder, mixing just until incorporated.
To cook fritters: To a large skillet set over medium-high heat; add the oil and heat until shimmering. Working in batches, add 2 tablespoons of the batter, spreading to form 3-inch fritters. Fry fritters until golden brown, about 3 minutes, turning halfway through. Use a spatula to transfer the cooked fritters onto a wire rack to drain excess oil. Season fritters lightly with salt.
To serve: Transfer fritters to a large serving dish, serve with smoked tomato sauce.
Zucchini Fritters With Smoked Tomato Sauce
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings, 12 about fritters
Ingredients
Tomato sauce:
Zucchini fritters:
- ¼ cup extra-virgin olive oil
- 1 cup yellow onion, finely diced
- 1 tablespoon garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons granulated sugar
- Kosher salt and freshly ground black pepper
Zucchini fritters:
- 2 medium zucchini, coarsely shredded
- 1 teaspoon garlic, minced
- 1 medium shallot, minced
- 1 teaspoon lemon zest
- ½ teaspoon cumin seeds, toasted and ground
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- ½ cup unbleached all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons olive oil
Procedure
Summer brings an abundance of zucchini to gardens and markets. This easy, quick, and delicious recipe is a wonderful way to use this vegetable.
Set a baking sheet with a wire rack.
To prepare the sauce: To a medium saucepan set over medium heat, add olive oil. When oil is shimmering, add onion and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste and sugar; stir to combine and simmer for 15 minutes. Purée the sauce using a hand-held immersion blender; taste and adjust seasoning with salt and pepper.
To smoke sauce: Load a smoking gun with wood chips, direct the tube into the saucepan, cover with plastic wrap to trap the smoke and light the gun. Fill the pan with smoke and turn off the gun; remove the tube, resealing with the plastic wrap. Allow the sauce to absorb the smoke for 20 minutes, or until desired smokiness is achieved. Stir sauce, taste and adjust seasoning with salt and pepper.
To prepare fritters: To a large bowl, combine the zucchini, garlic, shallots, lemon zest, cumin, salt and pepper. Add beaten egg and stir to thoroughly combine. Using a silicone spatula, fold in the flour and baking powder, mixing just until incorporated.
To cook fritters: To a large skillet set over medium-high heat; add the oil and heat until shimmering. Working in batches, add 2 tablespoons of the batter, spreading to form 3-inch fritters. Fry fritters until golden brown, about 3 minutes, turning halfway through. Use a spatula to transfer the cooked fritters onto a wire rack to drain excess oil. Season fritters lightly with salt.
To serve: Transfer fritters to a large serving dish, serve with smoked tomato sauce.
Set a baking sheet with a wire rack.
To prepare the sauce: To a medium saucepan set over medium heat, add olive oil. When oil is shimmering, add onion and sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste and sugar; stir to combine and simmer for 15 minutes. Purée the sauce using a hand-held immersion blender; taste and adjust seasoning with salt and pepper.
To smoke sauce: Load a smoking gun with wood chips, direct the tube into the saucepan, cover with plastic wrap to trap the smoke and light the gun. Fill the pan with smoke and turn off the gun; remove the tube, resealing with the plastic wrap. Allow the sauce to absorb the smoke for 20 minutes, or until desired smokiness is achieved. Stir sauce, taste and adjust seasoning with salt and pepper.
To prepare fritters: To a large bowl, combine the zucchini, garlic, shallots, lemon zest, cumin, salt and pepper. Add beaten egg and stir to thoroughly combine. Using a silicone spatula, fold in the flour and baking powder, mixing just until incorporated.
To cook fritters: To a large skillet set over medium-high heat; add the oil and heat until shimmering. Working in batches, add 2 tablespoons of the batter, spreading to form 3-inch fritters. Fry fritters until golden brown, about 3 minutes, turning halfway through. Use a spatula to transfer the cooked fritters onto a wire rack to drain excess oil. Season fritters lightly with salt.
To serve: Transfer fritters to a large serving dish, serve with smoked tomato sauce.