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    Zucchini Fritters with Olive-Fig Tapenade

    Mar 3, 2016 | Posted by in Recipes | Comments Off on Zucchini Fritters with Olive-Fig Tapenade
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    This is a stunning and impressive appetizer to serve when zucchinis are in season during the summer. The fritters can be made in advance and simply rewarmed in a low oven. The natural saltiness of the olives works beautifully with the sweetness of the figs for a powerful and flavorful combination in the tapenade. The tapenade can be made a week in advance and stored in the refrigerator. Recipe provided by chef & cookbook author Kate McMillan.

    Ingredients You Need

    1/3 cup dried Mission figs, stems removed
    1 (6 oz) can Lindsay® California Black Ripe Pitted Olives (or your favorite Lindsay olives), drained
    1 1/2 tablespoons capers, drained
    Zest of 1 small orange
    1 tablespoon fresh lemon juice
    3 tablespoons olive oil
    1 lb zucchini (4 small)
    1 small yellow onion
    2 tablespoons fresh parsley leaves, finely chopped
    2 eggs
    1/2 cup flour
    1/4 cup grated Pecorino Romano cheese
    1/2 teaspoon kosher salt
    1/4 teaspoon pepper
    Butter for frying
    Crème fraîche or sour cream for garnish

    Cooking Directions

    1. To make the tapenade, quarter the figs and place them in a small saucepan with 1/2 cup of wa-ter over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 4 minutes. Drain figs and place them in the bottom of a food processor fitted with a metal blade. Add the olives, capers, orange zest, lemon juice, and olive oil and pulse to combine. Set aside at room temper-ature.

    2. To make the zucchini fritters, grate the zucchini and onion on the large holes of a box grater and place in a clean kitchen towel. Wrap the towel tightly around the vegetables and squeeze tightly to press out any excess moisture. Transfer to a large mixing bowl. Add the parsley, eggs, flour, cheese, salt, and pepper and stir to combine.

    3. Preheat the oven to 200°F.

    4. Place a large nonstick skillet over medium-high heat. Add a pat of butter and once it is melted and just bubbling, add a heaping tablespoon of batter to form a fritter. Fry fritters until they are cooked through and golden-brown, about 3 minutes per side. Transfer cooked fritters to a bak-ing sheet and keep warm in the oven while you continue to cook the remainder of the fritters.

    5. To serve, top fritters with olive tapenade and a touch of crème fraîche.

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