Ingredients: |
Ingredients: Sauce
virgin olive oil
1 onion, diced
pinch of crushed red pepper
pinch of kosher salt
2 cloves garlic, chopped
1 28-oz can San Marzano tomatoes (with juice), puréed
Fritters
virgin olive oil
2 onions, diced
pinch of kosher salt
1 zucchini, diced
1/2 c. all-purpose flour
1/2 cup fresh Parmesan, + more for garnish
1 tsp. baking powder
1/4-1/2 c. whole milk
peanut or other neutral flavor oil
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Directions: |
Directions:Sauce
1. Coat a large saucepan with olive oil, add the onion and a large pinch of red pepper. Bring to a medium heat. Season with salt and cook until the onion is soft, about 8-10 minutes. Add the garlic and cook another 2-3 minutes, stirring frequently.
2. Add the tomatoes and stir to combine. Taste and season if needed. Bring to a boil and reduce to a simmer. Cook until sauce thickens. About 15-20 minutes. It is a dipping sauce so thick and highly seasoned is what you want.
Fritters
1. Coat a large sauté pan with olive oil, add the onions, season with salt and bring the pan to medium-high heat. Cook until the onions are soft and aromatic, about 8-10 minutes.
2. Add the zucchini, season with salt, and cook for 7-8 minutes until the zucchini is soft and begins to color on the edges. Remove from heat and cool.
3. In a large bowl, combine the flour, Parmesan cheese, and baking powder. Add the zucchini and onions to the bowl and stir until just combined. Add the milk gradually (you may not need it all) and stir to combine, you want a thick batter. Don't worry about lumps.
4. Pour peanut oil into a large saucepan over medium-high heat; the oil should come to 1 1/2 - 2 inches up the sides of pan. While the oil heats up, set up a couple layers of paper towels on a baking sheet. When the oil is hot enough drop a little ball of batter into it. If it sizzles and floats quickly you're good to go, if it smokes and begins to burn, turn the heat down. Drop 1-inch balls of batter into the pan, take care not to crowd the balls. When the fritters turn golden brown on all sides, about 3-4 minutes, remove them and drain them on the paper towels, Work in batches, changing the paper towels as needed.
5. Sprinkle the fritters with the extra Parmesan cheese and serve with the sauce. |
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