It’s finally our weekend. And a long weekend it’s going to be! We are headed up to Maine tomorrow for 3 glorious days of hiking, swimming, and as much relaxing as we can squeeze in.
But before we head north, I need to share this simple summer recipe with you all.
Zucchini and corn fritters with roasted red pepper and tomato sauce.
These fritters are a huge hit in our household. We ate them two nights in a row and plan to make at least one more batch of these before summer is officially over. With the addition of the roasted red pepper and tomato sauce this is a farm fresh meal at its finest!
Zucchini And Corn Fritters With Roasted Red Pepper and Tomato Sauce
2 medium-sized zucchini, coarsely grated
1 ear of fresh corn, kernels removed
1 small red onion, diced
1 egg, lightly beaten
1 cup panko breadcumbs
2 tsp cumin
dash of salt and pepper
2 tbs extra virgin olive oil
In a large bowl, toss the zucchini, corn, onion, cumin, salt and pepper, egg, and panko breadcrumbs. Stir to combine.
Using your hands form patties about 1/4 inch thick.
Heat a large skillet over medium heat. Add oil. Once oil is hot add patties cooking for about 3-4 minutes per side. Once patties are cooked you can keep them in a 200 degree oven to keep warm until you serve.
Roasted Red Pepper and Tomato Sauce
1 head of garlic
1/2 pound plum tomatoes, sliced in half
1 large red bell pepper
1 tbs extra virgin olive oil
2 tsp red chili flakes
Cut off top quarter of garlic head and wrap the remainder in foil. Arrange tomatoes cut side up on a foil lined baking dish. Add Red pepper and garlic head (in foil) and season everything with a little salt and pepper and drizzle of olive oil. Roast in a 374 degree oven for 1 hour.
Remove veggies from oven after an hour. Once cool enough to handle remove skin and seeds from pepper. Transfer pepper and tomatoes to a food processor and process. Unwrap garlic and squeeze roasted cloves into the food processor. Add a little olive oil and red pepper flakes. Process until smooth.