Zucchini Fritters with Tomato Salad

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This recipe focuses on technique and consistency in temperature

YIELD

4 Servings

TOTAL TIME

35 Minutes

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Cherry tomatoes, halved  

900 g / 2 lb 

-

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Balsamic vinegar 

30 g

30 mL / 2 tbsp

Shallot, finely chopped 

40 g

1 shallot 

Basil, chopped

25 g

1½ cups

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Zucchini, grated 

700 g / 1½ lb

-

Salt

4 g

1 tsp

All-purpose flour 

30 g

¼ cup

Parmesan cheese, grated 

15 g

¼ cup

Garlic, minced

6 g

2 cloves

Egg, beaten

45 g

1 large egg

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Olive oil, extra virgin 

30 g

30 mL / 2 tbsp

Sour Cream

For garnish

-

METHOD

  1. In a large bowl, combine cherry tomatoes, olive oil, balsamic vinegar, shallot, basil, salt and black pepper. Refrigerate. 
  2. In a colander over the sink, toss zucchini and salt. Let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini.
  3. In a large bowl, combine zucchini, all-purpose flour, Parmesan cheese, garlic and egg. Season with salt and black pepper.
  4. In a large skillet, heat olive oil over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula. Cook until the underside is golden brown, about 2 minutes. Flip and cook the other side, about 1-2 minutes longer.
  5. Remove salad from refrigerator. Toss ingredients. Garnish fritters with sour cream and serve with salad.  

NOTES

  • Alternatively, you can use grape tomatoes or chopped beefsteak tomatoes 
  • You can substitute Greek yogurt for sour cream 
  • To keep your patties the same size, you can use an ice cream scoop to measure your mixture 
  • Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary
  • Alternatively, you can marinate tomato salad for up to 2 hours