ISO: ISO: Your sauce recipes/ideas for Zucchini Fritters...and hello!

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suem

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Hello Everyone,

I'm new to your site terrific site and, look forward to swapping with you!

I'm making Zucchini Fritters as an appetizer and typically serve with a traditional marinara sauce on the side for dipping.

Do you have any other suggestions? If so, I'd love to hear them.

Thanks so much!

sm

 
Welcome, Sue! I don't think you can improve upon the marinara sauce, but try some fried sage leaves

as a garnish. Just dip them into the batter and fry them until golden. Also, if you have access to zucchini flowers, they can be battered and fried too.

 
Hi, Sue and welcome to Finer Kitchens! I happen to like a yogurt dill sauce with the fritters.

 
I absolutely LOVE fried sage leaves. Nephew uses a tempura batter, lightly salts and

uses as a garnish. Everyone fought over the garnish so now he just makes a whole plateful. My sage bush is now about 4 feet high so I brush the snow off and pick sage all winter!

 
H always whines for them too. I experiment with different seasonings in the batter. They would

never get to the plate for a garnish. We eat them hot from the pan.

 
REC: Zucchini Fritte. Another one that never makes it to plating.

Zucchini Fritte 4-6 persons Marcella Hazan

1 pound zucchini (I find the older ones to be better)
salt
Vegetable oil, enough for 1/4" in pan
1 c. ap flour
2-3 T. good wine vinegar (I prefer French red)
2 cloves garlic, lightly crushed and peeled
Freshly ground pepper, about 4 twists

1. Scrub zucchini. Cut into sticks about 1/4 “ thick. Sprinkle with salt and set aside for 30 minutes.

2. Drain them and pat dry.

3. Het oil in skillet over high heat. Lightly dip zucchini in flour and slip into the skillet. Do not crowd. Turn as they brown.

4. When deep golden brown, transfer to a deep dish, using a slotted spoon. While still hot, sprinkle with vinegar. They will sizzle.

5. When all are done, bury the garlic in their midst and season with pepper.

6. Remove garlic after about 5 minutes. Serve at room temp.

After the first batch, you will know how much garlic and vinegar to use.

 
it would be good with liver and onions!!! Of COURSE it would be good with this smileys/smile.gif

 
Hi Sue! Ii make zucchini and corn fritters/pancakes all the time, and I love

them with sour cream and a little jam. The mix of savory and sweet is great!!

Welcome to the swap. It's great here.

 
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