KEY POINTS:
Makes 12-16
Fresh tomato sauce
Makes 1 cup
3 tomatoes
2 tsp cider vinegar
½ tsp salt
½ tsp sugar
1 Tbs extra virgin olive oil
½ cup fresh purple or green basil leaves
2-3 zucchini, depending on size
salt
100g freshly grated parmesan
2 Tbs finely chopped purple basil plus extra to garnish
2 eggs, whisked
freshly ground black pepper
light olive, grapeseed or vegetable oil
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. 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.