Zucchini Fritters with Puttanesca-Style Red Sauce

In July, in an agricultural community, we find ourselves with zucchini — a lot of zucchini. Here is an easy prep option for using all those vegetables, and possibly serving the most delightful hors d’oeuvres at the summer party.

The red sauce borrows the puttanesca profile without becoming too salty: tomatoes, garlic, capers, olives, oregano, and anchovy. Don’t underestimate the power of the anchovy paste to contribute massive flavor; it’s virtually unidentifiable as the sharp-tasting fish we know it as, but it gives this recipe the depth that puttanesca is known for.

Looking for the perfect wine to match? We recommend Clark Ferrea Zinfandel, Amador County: the jammy fruit characteristics make a robust combination with the salt and brine of this sauce; and Clark Ferrea Cabernet Sauvignon, Dry Creek Valley, Sonoma County: this lush Cab is beautiful on its own, but smooth as silk with a red sauce.

Recipe Information

  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 Minutes
  • Total Servings: 4

Ingredients

For the Fritters

  • 3 Medium zucchini (grated)
  • 1 tsp Kosher salt
  • 2 Large eggs
  • 0.33 cup Grated Parmesan
  • 0.33 cup All-purpose flour
  • 0.33 cup Panko breadcrumbs
  • 2 Scallions (finely sliced)
  • 2 Garlic cloves (minced)
  • ¼ tsp Black pepper
  • Olive oil, for frying

For the Sauce

  • 2 tbsp Olive oil
  • 1 Small onion (finely chopped)
  • 4 Garlic cloves (minced)
  • ¼ tsp Red pepper flakes (or to taste)
  • 1 Canned crushed tomatoes (14–15 oz)
  • 2 tbsp Capers (drained)
  • 0.33 cup Pitted black olives (chopped)
  • 1 cup Red wine
  • 1 tsp Anchovy paste (optional but very authentic)
  • Salt and black pepper, to taste
  • 2 tbsp Chopped parsley (plus more for serving)
  • Fiscalini truffle cheddar, for topping hors d’oeuvres

Directions

  1. Prep the zucchini: grate the zucchini, toss with the salt, and let sit for 10 to 15 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.

  2. Make the fritter batter: in a bowl, combine the zucchini, eggs, Parmesan, flour, panko, scallions, garlic, and black pepper. Mix just until combined.

  3. Cook the fritters: heat a thin layer of olive oil in a skillet over medium heat. Drop in heaping tablespoons of batter, flatten slightly, and cook 2 to 3 minutes per side until golden brown. Transfer to a paper towel-lined plate.

  4. Make the sauce: in a saucepan, heat the olive oil over medium heat. Add the onion and cook 3 to 4 minutes until softened. Add the garlic, red pepper flakes, and anchovy paste (if using); cook 30 seconds. Add the wine and simmer 10 minutes. Stir in the tomatoes, capers, olives, and a pinch of salt. Simmer 15 to 20 minutes until slightly thickened. Stir in the parsley and adjust the seasoning.

  5. Serve: spoon the warm sauce over the fritters. For hors d’oeuvres, top each fritter with a little Fiscalini truffle cheddar and a sprinkle of parsley.

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