Zucchini & Parm Fritters with Spicy Tomato Sauce

Name: Zucchini & Parm Fritters with Spicy Tomato Sauce
Yield: serves: 6 to 8
Ingredients: Extra virgin olive oil; 1 onion, cut into 1/2-inch dice; Large pinch of crushed red pepper; Kosher salt; 2 cloves garlic, smashed and chopped; 1 28-ounce can San Marzano tomatoes (with their juices), passed through a food mill or puréed; Extra virgin olive oil; 2 onions, cut into 1/2-inch dice; Kosher salt; 1 zucchini, cut into 1/2-inch dice; 1/2 cup all-purpose flour; 1/2 cup freshly grated Parmigiano, plus more for garnish; 1 teaspoon baking powder; 1/4 to 1/2 cup whole milk; Peanut or other neutral-flavored oil

December 9, 2011

Everybody likes fried food (if you say you don’t, you’re lying!), and these little guys are fried food done beautifully: a ton of zucchini held together by just a little bit of batter. They’re the perfect combination of salty, crispy, cheesy, and spicy all rolled into one. And, they’re a cinch to make: Do all your mise en place ahead of time; then you can make the sauce and the batter at the same time. Once you’re prepped, fry these babies until they’re really dark and crunchy. What we want here is crispy, crunchy, and dark. Woo-hoo!

Recipe notes

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