Zucchini Fritters With Pine Nut Sauce Recipes
LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
ZUCCHINI WITH RAISINS AND PINE NUTS
Provided by Elisabeth Rozin
Categories Side Sauté High Fiber Raisin Pine Nut Zucchini Summer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
- Add the sliced zucchini and sauté for a few minutes, stirring.
- Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
- Stir in the black pepper and pine nuts. Serve warm or at room temperature.
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.
Provided by Julie Bs Hive
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- PINE NUT SAUCE:.
- 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.
- MAKE FRITTERS:.
- 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.
- 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.
- Remove with a slotted spoon and drain on paper towels. Repeat until all zucchini has been prepared.
- Serve fritters piping hot, lightly sprinkled with sea salt. Accompany with Pine Nut Sauce or your personal favorite.
Nutrition Facts : Calories 153.7, Fat 13.8, SaturatedFat 1.6, Cholesterol 23.8, Sodium 16.4, Carbohydrate 6, Fiber 1.2, Sugar 1.9, Protein 3.5
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