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
- In a large bowl, combine cherry tomatoes, olive oil, balsamic vinegar, shallot, basil, salt and black pepper. Refrigerate.
- 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.
- In a large bowl, combine zucchini, all-purpose flour, Parmesan cheese, garlic and egg. Season with salt and black pepper.
- 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.
- 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
