Zucchini Fritters with heirloom tomatoes and creamy basil sauce

Currently, it is Sp-winter here in Chicago. Not really sure what is happening... One day it is 70 and the next it is 28 and snowing. Not really caring... It is spring in my mind and spring in my house. My garden is coming along nicely. I've got some lettuces and broccoli peeking out. My tomatoes have such beautiful angled leaves and my squash sprung through the dirt last night.  So, whenever Chicago figures out what season it is, I will be ready.

I really like fresh dishes with fresh ingredients.  Although, my garden is in the beginning stages, this dish come from locally sourced ingredients. It really makes me feel like spring.  Soon, I will be able to replicate this dish with my garden delights.  I have has all kinds of fritters before and my Auntie makes the best corn ones.  Not sure if I've ever had a zucchini fritter, but it sounded like a good idea and here is my Evanation.  I made this one with Gluten-free Flaxseed Meal, but you can use All-Purpose flour or Chickpea flour or whatever binding agent you like.
Zucchini Fritters
4 1/2 C Zucchini, shredded
1 C Roasted Corn
1/2 C Red Peppers, medium diced
1/2 C Red Onion, small diced
2 Cloves Garlic, minced
2 Large Eggs
1/2 C Flaxseed Meal (all purpose or gluten-free flours can substitute)
1/2 tsp Cumin
1/2 tsp Oregano
1/2 tsp Chili Powder
1/4 tsp Nutmeg
3 Tbsp Olive oil
Salt/Pepper to taste.


  1. Heat olive oil in a sauté pan.
  2. While pan and oil heats, combine spices and set aside.
  3. Sweat red onion and garlic in the olive oil, stirring occasionally, until onions begin to turn translucent.
  4. Add red peppers and half of the spice mix and continue to stir for two to three minutes.
  5. Remove from heat.
  6. Add onions and peppers to the shredded zucchini.
  7. Combine with flaxseed meal or all-purpose flour-your choice, the remaining seasoning mix, and the eggs.  Use your hands! For an extra bit of flavor add 1/2 cup of Parmesan.
  8. Shape into 2 inch diameter patties.
  9. Bake or sauté over medium heat until done.

Sautéed Heirloom Tomatoes

2 Cups Cherry or Grape Tomatoes, cut into eighths
1 Clove Garlic, minced
2 Tbsp Butter, cut into eight cubes
2 Tbsp Extra Virgin Olive Oil
Salt and pepper to taste

  1. Using the same pan in which you sautéed the vegetables (do not clean, keep remaining bits of fond), add the olive oil and heat on high.
  2. Once heated, add garlic and sauté for 20-30 seconds, taking care not to brown the garlic.
  3. Add tomatoes and sauté for another 2 minutes until the tomato juice begin to evaporate.
  4. Add pinch of salt and pepper.
  5. Reduce heat to medium and stir in butter.
  6. Continue stirring until butter has completely melted.
  7. Simmer for five minutes, stirring occasionally.

Creamy Basil Sauce

1/2 Cup Plain Yoghurt
A handful of Basil Leaves
Salt and pepper to taste

Simply blend all the ingredients together until the leaves are broken and incorporated.

Pro-tips:

  1. I infuse my olive oils with fresh herbs (left over from the gardening season) for extra flavor, but regular olive oil will work.
  2. Flaxseed meal is gluten-free and high in Omega-3 fatty acids (healthy), but more importantly has a nice nutty flavor that contributes to the heartiness of the dish.
  3. If you add Parmesan, watch the salt that you add.
  4. They are just as delicious baked or sautéed. If you bake them be sure to spray the pan to keep from sticking. The cook time will depend on your oven. I checked after 15 min @ 400 and they were perfect.
  5. Heirloom Tomatoes are not the commonly available hybrids, but can be found in many major grocery stores. They are not bred for disease resistance or productivity. The seed lines are the same as they were generations ago. I believe they taste better than regular tomatoes, but that's just me. Some people even collect the seeds for growing or seed exchanges.
  6. Try other leaves for you creamy sauce...tarragon, cilantro, have fun with it!