Veggie Fritter-Cakes with Spicy Fresh Tomato Sauce
- 4 Roma Tomatoes (diced small)
- 2 tbsp Minced Fresh Garlic
- 1 tsp Minced Jalapeno pepper or dry Chili flakes
- 1/4 tsp My Essentials Salt
- 2 tsp Minced Fresh Garlic
- 1 egg
- 6 tbsp Food Lion Flour
- 1/4 tsp Food Lion Baking Powder
- 3/4 tsp My Essentials Salt
- 1/6 tsp Food Lion Cayenne Pepper
- 1 tbsp My Essentials Sour Cream
- 6 tbsp My Essentials Grated Parmesan Cheese
- 1 1/2 c coarsely grated zucchini
- 1/2 c coarsely grated carrot
- 1 dash My Essentials Vegetable Oil for Frying
- 1 scoop My Essentials Sour Cream
- 1 dash chopped fresh parsley or cilantro
1. These fritters are an excellent side dish and they make a satisfying breakfast entrée when topped with a poached egg. Or, if you make tiny fritter-cakes, you can serve them as a passed appetizer. Read recipe all the way through before starting. Makes about 8 cakes, or about 4 side dish servings
2. Heat oil in a nonstick skillet over medium-high heat. Sauté tomatoes for about 5 minutes, then stir in garlic, jalapeño or chili flakes, and salt, and sauté for about 3 – 4 minutes more or until thickened and sauce-like. Remove from the heat and keep warm while you make the fritter-cakes.
3. Whisk garlic, egg, flour, baking powder, salt, and cayenne in a medium bowl. Stir in sour cream and cheese. With clean hands, squeeze the zucchini well to remove extra moisture. (This is an important step!) Stir the zucchini and carrot into the batter.
4. Heat a large nonstick skillet over medium to medium-high heat and coat the skillet with about 2 teaspoons oil (as you would for cooking pancakes). Cooking fritter-cakes in batches and adjusting the heat as you go, drop batter by 1/8 cupfuls (2 tablespoons). Cook fritters for about 2 – 3 minutes on each side, or until golden brown and cooked through. As fritters are done, transfer them to a baking sheet lined with paper towels, and keep warm.
5. Serve fritter-cakes topped with the warm sauce. Dollop with a little sour cream and sprinkle with a pinch of chopped herb.
6. Chef's Notes: Whisk up the batter just before cooking the fritter-cakes; do not make it in advance. (If made ahead, the zucchini will purge moisture and the batter will become too wet.)