Zucchini and purple basil fritters

Babiche Martens

Makes 12-16.

Fresh tomato sauce

2 tsp	Cider vinegar
3	Tomatoes
½ tsp	Salt
½ tsp	Sugar
1 Tbsp	Extra virgin olive oil
½ cup	Fresh basil, (purple or green)

Fritters

1	Salt
2	Zucchini, (to 3 depending on size)
100 g	Parmesan cheese, (grated)
2 Tbsp	Basil, (finely chopped , purple or green)
2	Eggs, (whisked)
1	Freshly ground black pepper
1	Olive oil, (light, grapeseed or vegetable oil)

Directions

1. To make the sauce, cut a cross on the bottom of each tomato then cover with boiling water and leave for 10 minutes. Peel the skins off, core and dice. Remove the seeds if preferred.
2. Combine the tomato with the vinegar, salt, sugar, oil and basil. Mash with a fork then leave to let the flavours develop. Set aside.
3. Grate the zucchini into a bowl and lightly sprinkle with salt. Leave for 1 hour then rinse and drain in a colander.
4. Transfer to a large bowl and add the parmesan, basil, eggs, and pepper. Stir to combine while heating a pan or hotplate.
5. Lightly cover the base of the pan with oil then when hot, add spoonfuls of the fritter mixture.
6. Let cook for 3 minutes then turn over and repeat. Good either hot or cold with a spoonful of the fresh tomato sauce and a few basil leaves for garnish.