ZUCCHINI FRITTERS WITH BURRATA, BASIL AND TOMATOES
Susan Murray, www.awomancooksinasheville.com
coarsely shredded zucchini
1 medium zucchini
minced red onion
I/2 c cherry tomatoes
small basil leaves
Coarsely shred the zucchini, sprinkle lightly with salt and place in a sieve to drain for ten minutes or more. Using your hands squeeze the zucchini to remove as much liquid as possible.
Place the flour, egg, red onion and optional herbs in a bowl and mix together well. Add the zucchini and stir together with a fork until well mixed.
Heat a film of oil to hot in a sauté pan over medium heat. Use a ¼ c size measure to scoop zucchini into the hot oil. Flatten lightly with a spatula.
Cook for two to three minutes on a side until browned and cook through.
Serve immediately or keep warm until needed.
To serve, top each fritter with some tomato halves and some of the basil leaves. Cut the burrata in half and use a spoon to scoop out the creamy interior. Put a dollop of burrata on each fritter.
Thank you for trying my recipe - enjoy! Susan Murray, awomancooksinasheville.com