Pesto zucchini fritters served bruschetta style with a fresh tomato caprese topping.

Pesto Zucchini Fritters with Caprese Bruschetta Topping

ingredients

For the caprese topping:

• 2 cups tomato, diced
• 1/4 cup red onion, diced
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, chopped
• 2 tablespoons basil, chopped
• salt and pepper to taste
• 1/2 cup mozzarella, diced

For the fritters:

• 2 cups zucchini, grated and squeezed to drain (~3 medium-small sized zucchini)
• 3/4 cup flour (or rice flour or corn flour, etc)
• 1 egg
• 1/4 cup basil pesto
• salt and pepper to taste
• 2 tablespoons oil

For the balsamic reduction:

• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar

directions

For the caprese topping:

1. Mix everything and set aside while you make the fitters.

For the fritters:

2. Mix everything except the oil, heat the oil in a pan over medium heat, spoon the zucchini mixture into the pan, flattening to form patties and cook until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.

For the balsamic reduction:

3. Simmer the balsamic vinegar and brown sugar over medium heat until it reduces and thickens, about 5 minutes.

Tip: When selecting zucchini, go for smaller/thinner ones that are firm as the larger ones have more of the seedy centre which has a lot of moisture.

https://www.closetcooking.com/pesto-zucchini-fritter-caprese/