Tuesday, September 21, 2010
Pumpkin Seed Zucchini Fritters with Roasted Tomato Sauce
I know zucchini season is starting to die down. Tomato season is still in full swing though, and I am about to order 50 pounds of roma tomatoes to oven roast and then freeze for the winter. I have sauteed the heck out of all my squash this summer and today I tried something new. Fritters. Who doesn't like a good fritter? I roasted some slicer tomatoes last night with olive oil and garlic and knew a zucchini fritter on top would be a lovely lunch. But it had to be light and easy. I used low fat greek yogurt to bind everything together. I decided to add saffron to the yogurt which I thought would match well with the roasted tomatoes. Let it sit for about 30 minutes and then added it to grated zucchini and chopped pumpkin seeds. Eggs and milk seem to be the binders I see over and over again in fritter recipes. Why not buck the system? And pumpkin seeds? Well, that was a risky move which turned out great! It gave it a fun crunch and mellow flavor. I sauteed the fritters in olive oil for about 4 minutes on each side.
You can use any kind of tomato sauce you have on hand, or make your own. I will be making these again on friday night when we have guests coming over. Kids will love these too!
makes around 10 fritters
1 1/2 cups shredded zucchini
1/4 cup chopped roasted pumpkin seeds
1/3 cup low-fat greek yogurt
1 small pinch saffron
1/2 tsp vinegar
1/2 cup cornmeal
2 tbls. finely chopped onions
2 tbls olive oil
a big pinch of salt
1 1/2 cups tomato sauce
Put yogurt in a bowl and add saffron. Let sit for 30-40 min. and come to room temperature. Mix well.
Squeeze any juice out of grated zucchini with you hands and add to a bowl. Add pumpkin seeds, olive oil, onion and cornmeal. Add yogurt mixture, salt and pepper and mix well.
In a cast iron skillet, add a couple tablespoons of olive oil. When pan and oil are very hot (but not smoking because that is too hot) add a heaping tablespoon of fritter mix. Cook about 4 min. on each side. Remove from heat and transfer to a plate to cool.
Making Roasted Tomato Sauce
makes around 3 cups of sauce
slice three pounds of roma tomatoes in half. Spread evenly on a cookie sheet. Sprinkle with sea salt and lightly pour olive oil over tomatoes to coat (about 1/2 cup olive oil for three pounds). Crush 4-5 cloves of garlic and lay on top of tomatoes. Roast in oven for about 90 minutes at 350 degrees. After cooking use a food mill to remove skins. Let cool before freezing.