Zucchini fritters in tomato sauce are a delicious vegan way to enjoy summer's bumper crop of squash.
So, I kind of got behind on the whole recipe development thing, therefore I'm bringing you a recipe I photographed last summer. As if you couldn't tell from the pictures.
I'm glad I stumbled across this recipe again because I'm about to be in desperate need of zucchini recipes. The hubs helps run a community garden at work and somehow inherited 20 summer squash and zucchini plants. Instead of taking the rational approach, planting a couple then giving the rest to friends, he planted every single one in our garden. At first I wasn't concerned, because let's face it, our garden is a black hole of death. But of course, this year it's thriving and now each plant has at least five squash ready to be harvested in the next week or so. Doh.
Even though I photographed this ages ago, I still remember how tasty it was! I served it over whole grain farro, which soaked up all of the delicious sauce. This recipe is also freezable, so considering a vast quantity of zucchini coming my way, I'm pretty sure I'll have a freezer full if you feel like dropping by the house!
Zucchini Fritters in Tomato Olive Sauce
Makes 6-8 fritters, serves 3-4
This recipe will also work with summer squash and I bet it would be delicious with winter squash too! Adapted from One Ingredient Chef
- 3 cups grated zucchini, about 2 large
- 2/3 cup whole grain spelt flour or whole wheat flour
- 2 green onions, sliced
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 24-ounce can tomato sauce
- 15 kalamata olives
- 1/4 cup capers
- 1/4 cup basil, chopped
- First, make the tomato sauce. Combine tomato sauce, olives, basil and capers in a small pot and bring to a simmer. Cook 15 minutes until flavors have melded. Season with salt (not much, if any) and pepper.
- Meanwhile, combine zucchini, flour, green onions, oregano, and lemon juice in a large bowl. Stir to combine. Press together into a ball, adding more flour if needed or a couple tablespoons of water if dry. Form 6-8 balls of zucchini mixture.
- Heat half the oil in a large skillet on medium high heat. Add half the fritters, pressing down with the back of a spatula to flatten. Cook 4-6 minutes to brown, then flip and cook 4 minutes on the other side. Remove to a paper towel lined plate and repeat with the other fritters.
- When fritters are cooked. add sauce to the skillet. Add fritters to the sauce, spooning a little over the top. Serve over cooked whole grains or as a side dish.