Zucchini Fritters With Pine Nut Sauce

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.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• FOR FRITTERS

• 1  lb  baby zucchini
• 3  tablespoons all-purpose flour
• 1  teaspoon paprika
• 1  large egg
• 2  tablespoons milk
•  corn, oi (for frying)
•  coarse sea salt
•  dipping sauce

• FOR SAUCE

• 2⁄3 cup pine nuts
• 1  garlic clove, peeled
• 3  tablespoons  spanish extra virgin olive oil
• 1  tablespoon lemon juice
• 3  tablespoons water
• 1  tablespoon  chopped fresh flat-leaf parsley
•  salt & pepper

Directions

1. PINE NUT SAUCE:
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.
3. MAKE FRITTERS:
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.