Zucchini Fritters With Pine Nut Sauce

READY IN: 20mins
Recipe by Julie Bs Hive

A great little appetizer from Tapas. If you prefer you could use an aoli or hot tomato salsa. Servings depend on size of get-together and appetites.

Top Review by Sydney Mike

Made your recipe as given, with the exception of using just a pinch of salt & some lemon pepper for the seasoning of the fritters! These are so very tasty & satisfying, & I'll be making them again before long! Thanks for sharing this very nice keeper of a recipe! [Made & reviewed in Zaar Cookbook recipe tag]

Ingredients Nutrition


  2. Place pine nuts and garlic in a food processor and process to form a purée. With motor still running, gradually add the olive oil, lemon juice, and water to form a smooth sauce. Stir in the parsley and season to taste with salt and pepper. Transfer to a serving bowl and reserve until needed.
  4. Cut zucchini in 1/4 inch diagonal slices. Place flour and paprika in a plastic bag and mix together. Beat the egg and milk together in a large bowl.
  5. Add zucchini slices to the flour mixture and toss until well coated. Shake off excess. Heat corn oil in a large, heavy-bottom skillet to a depth of 1/2 inch. Dip zucchini slices in flour mix and fry in single layer batches for 2 minutes or until crisp and golden brown.
  6. Remove with a slotted spoon and drain on paper towels. Repeat until all zucchini has been prepared.
  7. Serve fritters piping hot, lightly sprinkled with sea salt. Accompany with Pine Nut Sauce or your personal favorite.

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