Zucchini Fritters With Apricot Mustard Sauce
From notyourmomma 16 years agoIngredients
- Sauce shopping list
- 1 cup of apricot preserves shopping list
- 1 1/2 teaspoons of white wine vinegar shopping list
- 2 tablespoons of Dijon style mustard shopping list
- pinch of red pepper flakes shopping list
- vegetable oil for deep frying shopping list
- 2 eggs separated shopping list
- 1/2 cup of milk shopping list
- 1 1/3 cups of sifted cornmeal shopping list
- 2 teaspoons of baking powder shopping list
- 3/4 teaspoon of salt shopping list
- pinch of freshly ground black pepper shopping list
- 1 cup of shredded zucchini, dried in a clean kitchen towel shopping list
How to make it
- In a small saucepan, warm the preserves.
- Add the vinegar, mustard and pepper flakes.
- Place in a mini food processor and blend til smooth.
- Set aside.
- In a cast iron skillet, add oil to a depth of 2 inches, heat to 375 degrees.
- Beat the egg yolks and milk together.
- Beat the egg whites until stiff peaks form.
- Sift together the cornmeal, baking powder, salt and pepper.
- Stir the dry ingredients quickly into the egg yolk mixture.
- DO NOT OVERMIX.
- Heap the egg whites on top of the batter and very gently fold it together.
- Equally gently fold in the very dry zucchini.
- Drop by tablepoons inot the hot oil.
- Turn once.
- When golden, about 3 to 4 minutes, remove fritters with a slotted spoon and drain on paper towels.
- Serve with dipping sauce.
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