Zucchini Fritters With Chilli Jam |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are light zucchini fritters that are easy to make. I like to serve them with a chilli jam, which is a lot like a chutney. This recipe makes about 12 fritters. Ingredients:
1 lb (3 -1/2 cups) zucchini, coarsely grated |
2/3 cup grated parmesan cheese |
2 eggs, beaten |
4 tbsp. flour |
vegetable oil for frying |
salt and pepper to taste |
for the chilli jam |
5 tbsp. olive oil |
4 lg. sweet vidalia onions, thinly sliced |
4 garlic cloves, chopped |
2 green chillies, seeded and chopped (can be subbed with jalapenos) |
2 tbsp. dark brown sugar |
Directions:
1. For The Chilli Jam:
2. Heat the oil in a lg. skillet. Add onions and garlic. Reduce heat to medium-low and cook for about 20 minutes, or until the onions are very soft. Stir frequently during cooking. Let cool slightly.
3. Transfer the mixture to the food processor. Add chillies and sugar and process until smooth. Return the mixture to the pan. Cook over low heat for 10 more minutes, stirring frequently, until the liquid evaporates and the mixture has the jam consistency.
4. To make the fritters, squeeze the zucchini in a clean kitchen towel or a cheesecloth to remove any excess liquid, then combine with grated Parmesan, eggs, flour, salt and pepper.
5. Pour in enough oil to cover the base of a large frying pan. Heat the oil on medium. Add 2 tbsp. of zucchini batter for each fritter and cook 3-4 minutes on each side until golden. Add more oil as needed throughout cooking.
6. Drain the fritters on paper towels and serve warm with a spoonful of the chilli jam.
7. Note: The Chilli Jam can be stored in an airtight jar in the fridge for up to 2 weeks. It can also be used with meats, poultry and burgers.
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