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.
  • 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.

Reviews & Comments 3

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  • botr77 8 years ago
    Try leaving the zuchini in larger sticks, about the size of your little finger, dip them and cook them separately (slightly less time, just let them start to darken).
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  • botr77 8 years ago
    Very tasty. The sauce can be used as an all-around good veggie dip!
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  • chefmeow 11 years ago
    Yummy. A must try.
    Was this review helpful? Yes Flag

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