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
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
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.