ZUCCHINI FRITTERS WITH HAZELNUT SAUCE ENJOY DAN:

ZUCCHINI FRITTERS WITH HAZELNUT SAUCE by CHEF DAN:

Makes about 8-10 fritters

INGREDIENTS:

1 pound baby zucchini (about 4)

3 tablespoon all-purpose flour

1 teaspoons EACH paprika, and marjoram leaves

1 egg

2 tablespoons grape-seed oil for frying

sea salt to taste

FOR SAUCE:

1/2-cup toasted hazelnuts, chopped

1 garlic clove

3 tablespoon olive oil

1 tablespoon lemon juice

3 tablespoons water

1/4-teaspoon nutmeg

1 tablespoon fresh chives

sea salt and freshly ground black pepper to taste

HAZELNUT SAUCE:

1. Place toasted hazelnuts and garlic in a blender and blend into pureed.
2. With motor running, gradually add olive oil, and next 3 ingredients.
3. Stir in the chives and season with salt & pepper.
4. Transfer tor serving bowl and reserve till needed.

MAKE FRITTERS:

1. Grate the zucchini and transfer to a colander.
2. Sprinkle with 1 teaspoon salt and toss through the zucchini and let sit for 30 minutes.
3. Squeeze as much moisture from the zucchini as possible.
4. Place flour, paprika, and marjoram leaves in a bowl and mix together.
5. Beat the egg and milk together in a bowl, add egg mixture to flour mixture.
6. Add zucchini to the flour, egg mixture and toss well to coat.
7. Heat 2 tablespoons oil in a cast-iron skillet and when sizzling
8. Use a couple spoons to dollop the mixture into pan & flatten with the back of the spoon 2-3 minutes on one side until crispy and browned.
9. Flip and cook a couple on the other side.
10. Season with S &. P.
11. Accompany wit hazelnut sauce.

ENJOY DAN: SING SONGS & PLANT SEEDS!!