Tapas Spanish Appetizers/Anne Wilson

Tapas-Zucchini Fritters
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
40 each 20 minutes 20 minutes 30 N/A 2g N/A 1.5g 0.5g 0mg


INGREDIENTS:
2/3 cup all-purpose flour oil, for deep-frying 5 zucchini, cut into 1/2 inch slices
3 tablespoons extra virgin olive oil 4 cloves garlic, crushed 2 canned anchovy fillets, finely chopped
1 tablespoon sherry vinegar 1 tablespoon chopped fresh parsley



1 Season the flour with plenty of salt and freshly ground black pepper. Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds).
2 Toss the zucchini in the seasoned flour, shaking off any excess flour. Carefully drop a few zucchini slices into the oil and cook until golden brown. Drain on crumpled paper towels. Repeat with the remaining floured zucchini slices.
3 In a small saucepan, warm the extra virgin olive oil gently over low heat for a few minutes, then add the garlic and anchovies and cook for 3 minutes without browning. Remove the pan from the heat and stir in the sherry vinegar.
4 Toss the zucchini fritters in a bowl with the garlic and anchovy oil and sprinkle the parsley over the top. These fritters are delicious served hot, and can also be eaten cold the following day.

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