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Old November 11th, 2008, 08:29 PM
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Beth Beth is offline
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Zucchini Fritters with Chile Jam

Zucchini Fritters with Chile Jam

INGREDIENTS

For the fritters (12):

3-1/2 C zucchini, coarsely grated
2/3 C Parmesan cheese, freshly grated
2 eggs, beaten
4 T unbleached all-purpose flour
vegetable oil, for frying
salt and freshly ground black pepper

For the chile jam:

5 T olive oil
4 large onions, diced
4 garlic cloves, chopped
1-2 Thai chiles, seeded and sliced
2 T dark brown sugar


First make the chile jam. Heat the oil in a frying pan until hot, then add the onions and garlic. Reduce heat to low, then cook for 20 minutes, stirring frequently, until the onions are very soft.

Leave the onion mixture to cool, then transfer to a food processor or blender. Add the chiles and sugar and blend until smooth, then return the mixture to the saucepan. Cook for 10 minutes, stirring frequently, until the liquid evaporates and the mixture has the consistency of jam. Cool slightly.

To make the fritters, squeeze the zucchini in a dish towel to remove any excess water, then combine with the Parmesan, eggs, flour and salt and pepper.

Heat enough oil to cover the base of a large frying pan. Add 2 T of the mixture for each fritter and cook three fritters at a time. Cook for 2-3 minutes on each side until golden, then keep warm while you cook the remaining fritters. Drain on paper towels and serve warm with a spoonful of the chile jam. Store unused jam in an airtight jar in the refrigerator for up to a week.

VARIATION: Instead of making the chile jam, I have used Maeploy Sweet Chili Sauce. This stuff is awesome on all kinds of things. I know Von's grocery store carries it.

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