Zucchini Fritters With Apricot Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Momma made this sauce to serve with Hula Tail Shrimp and Rumaki. We decided it tasted great with zucchini fritters. Fritters are made out of desperation and the zucchini are in abundance. Ingredients:
sauce |
1 cup of apricot preserves |
1 1/2 teaspoons of white wine vinegar |
2 tablespoons of dijon style mustard |
pinch of red pepper flakes |
vegetable oil for deep frying |
2 eggs separated |
1/2 cup of milk |
1 1/3 cups of sifted cornmeal |
2 teaspoons of baking powder |
3/4 teaspoon of salt |
pinch of freshly ground black pepper |
1 cup of shredded zucchini, dried in a clean kitchen towel |
Directions:
1. In a small saucepan, warm the preserves.
2. Add the vinegar, mustard and pepper flakes.
3. Place in a mini food processor and blend til smooth.
4. Set aside.
5. In a cast iron skillet, add oil to a depth of 2 inches, heat to 375 degrees.
6. Beat the egg yolks and milk together.
7. Beat the egg whites until stiff peaks form.
8. Sift together the cornmeal, baking powder, salt and pepper.
9. Stir the dry ingredients quickly into the egg yolk mixture.
10. DO NOT OVERMIX.
11. Heap the egg whites on top of the batter and very gently fold it together.
12. Equally gently fold in the very dry zucchini.
13. Drop by tablepoons inot the hot oil.
14. Turn once.
15. When golden, about 3 to 4 minutes, remove fritters with a slotted spoon and drain on paper towels.
16. Serve with dipping sauce.
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