Zucchini fritters with sweet basil

Ingredients

• For the tomato coulis
• 2 tablespoons extra virgin olive oil
• 2 shallots – skinned, quartered and thinly sliced
• 2 garlic cloves – skinned and thinly sliced
• 1 cup dry white wine
• 1 1/2 pounds very ripe tomatoes – peeled, seeded (seeds strained and juices reserved, about 1/3 cup) and coarsely puréed in the bowl of a food processor or 1-15 oz (425gr) can whole, peeled plum tomatoes – coarsely puréed in a food processor
• 1/4 teaspoon sea salt (or to taste)
• freshly ground black pepper to taste
• tomato juice for thinning the sauce if needed
• For the zucchini fritters
• 1 cup unbleached all-purpose flour
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste
• 3/4 cup warm water
• 1 large egg
• 2 baby zucchinis (about 6” long) – ends trimmed and cut crosswise in 1/4” slices
• 24 basil leaves – large ones torn in half, small ones left whole
• 1 1/2 teaspoons finely grated lemon zest (use microplane grater)
• high heat vegetable oil for pan-frying

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag