Zucchini Fritters with Pine Nut Sauce

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Welcome back for this month’s Cooking with Astrology “Libra”. I am so grateful that so many of you are following along and enjoying this series, I am having so much fun creating it! This month is a little bit different, in that I do not have an “inspiration date” that is dictating the food direction. I was married to a Libra for 24 years, so trust me when I say that he would have loved this meal…but I would NEVER date another one!

My inspiration was simply wanting to make a Spanish meal. I thought about making Sangria to go with this meal, but I did not want a full pitcher of sangria sitting around. I opted to go for Margaritas instead, and the meal turned into a combination of Spanish and Mexican cuisines.

Libras are all about Balance! They like for everything to be fair and balanced, and do not do well with a lot of chaos or upheaval in their lives. The dates for Libra are September 24th – October 23rd, and they do best when paired with Aquarius, Sagittarius, and Leo. They should avoid Taurus and Pisces (cough…cough)

What is in this month’s Libra meal?

Instead of another salad, I chose to go with an appetizer….Zucchini Fritters with Pine Nut Sauce. I like changing things up every once in a while! For the main course we will have Chicken Fajitas. Then for dessert we have another dairy-free re-creation of one of my all time favorites, Caramel Custard (Flan) <insert happy dance>!!!

for breakfast I went a little bit crazy and we have two recipes; Huevos Rancheros two different ways, and a Tequila Sunrise. It seemed like a nice “breakfast” drink, and a great way to finish a very long weekend of cooking!

How to make Zucchini Fritter with Pine Nut Sauce:

Pine Nut Sauce:

Place pine nuts, garlic, parsley, salt and pepper in a food processor and blend to form a smooth paste.

With the motor running, add the olive oil, water, and lemon juice to form a smooth sauce. Pour into a serving bowl and set aside.

Zucchini Fritters:

Cut zucchini on the diagonal, about 1/4″ thick.

Place flour and paprika in a large zipper bag and mix together.

Beat the egg and milk together in a small bowl.

Add the zucchini slices to the flour mixture and toss together until well coated.

Heat 1/2″ of oil in a large skillet. Dip the zucchini slices into the egg mixture, one at a time, then slip them into the heated oil. Cook zucchini in small batches for about 2 minutes until they are crisp and golden brown.

Remove zucchini fritters with a slotted spoon, and drain on paper towels.

Serve with dipping sauce.

I LOVE fried zucchini with Ranch dressing, but these were even better. They are light, and crispy without the heavy breading of traditional fried zucchini. The pine nut sauce was quite flavorful and made for a perfect companion to these fritters!

I actually served these Zucchini Fritters as part of a tapas dinner party along with Spanish Meatballs in Almond Sauce. They are both incredibly delicious!

more delicious appetizer recipes:

Garlic Parmesan Chicken Wings

Swedish Meatballs

Creamy Seafood Nachos

Albondigas {Spanish Meatballs}

Puff Pastry Sausage Rolls

Fried Zucchini with Ranch Dressing

Todos Disfruten! (Everyone Enjoy!)

Zucchini Fritters with Pine Nut Sauce

Zucchini Fritters with Pine Nut Sauce are a fun appetizer, or can be used as part of a tapas meal

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Course: Appetizer

Cuisine: Spanish

Keyword: batter fried zucchini fritters served with a delicious pine nut dipping sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 Servings

Calories: 158kcal

Author: Lisa Johnson

Ingredients

Pine Nut Sauce

• 2/3 cups pine nuts
• 1 large clove garlic
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon fresh lemon juice
• 3 Tablespoons water
• 1 Tablespoon chopped fresh flatleaf parsley
• sea salt & fresh ground pepper

Zucchini Fritters

• 1 pound baby zucchini
• 3 Tablespoons unbleached all-purpose flour
• 1 teaspoon paprika
• 1 large egg
• 2 Tablespoons milk
• oil for frying

Instructions

Pine Nut Sauce:

• Place pine nuts, garlic, parsley, salt and pepper in a food processor and blend to form a smooth paste.
• With the motor running, add the olive oil, water, and lemon juice to form a smooth sauce. Pour into a serving bowl and set aside.

Zucchini Fritters:

• Cut zucchini on the diagonal, about 1/4" thick.
• Place flour and paprika in a large zipper bag and mix together.
• Beat the egg and milk together in a small bowl.
• Add the zucchini slices to the flour mixture and toss together until well coated.
• Heat 1/2" of oil in a large skillet. Dip the zucchini slices into the egg mixture, one at a time, then slip them into the heated oil. Cook zucchini in small batches for about 2 minutes until they are crisp and golden brown.
• Remove zucchini fritters with a slotted spoon, and drain on paper towels.
• Serve with dipping sauce.

Nutrition

Calories: 158kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 14mg | Potassium: 347mg | Fiber: 1g | Vitamin A: 480IU | Vitamin C: 20.9mg | Calcium: 22mg | Iron: 1.4mg