Zucchini Fritters With Fresh Buffalo Mozzarella Stewed Grape Tomatoes And Micro Basil Recipe

Ingredients

1 lb. zucchini

2 scallions

1/2 c. all-purpose flour

1/2 c. grape seed oil or olive oil

1 tbsp. grated Parmesan cheese

2 tbsp. chopped parsley

2 eggs

kosher salt

ground black pepper

2 pt. grape tomatoes

1 tbsp. red wine vinegar

1 tsp. sugar

1/4 c. Extra virgin olive oil

Salt and pepper to taste

Preparation

Step 1Prepare the zucchini fritters: Mix all ingredients with a wooden spoon.Step 2Heat oil in a large skillet over medium heat.Step 3Cook fritters in two batches.Step 4Drop 6 mounds of batter (2 tablespoons each) into the skillet. Flatten slightly.Step 5Cook, turning once, until browned, 4 to 6 minutes on each side.Step 6Transfer to a paper towel-lined plate. Sprinkle with salt.Step 7Repeat with remaining batter.Step 8Prepare the stewed grape tomatoes: Place olive oil in a large sauté pan over medium heat. When the oil is hot, add the tomatoes and season with salt and pepper.Step 9Continue cooking and continuously stirring tomatoes until the skins begin to break open (approximately 8 to 10 minutes).Step 10Add the sugar and vinegar and continue cooking for approximately 5 more minutes.Step 11Assemble: Place zucchini fritter on plate and top with one slice of fresh buffalo mozzarella.Step 12Place 1 tablespoon of stewed grape tomatoes and top with micro basil.