Tuesday, September 13, 2011

Appetizer Idea: Zucchini, Angel Pasta and Roasted Tomato Fritters

Zucchini, Angel Hair and Roasted Tomato Fritters
3 cups shredded zucchini
1 teaspoon salt
1 (8-ounce) package angel hair pasta (cooked)
2 Cups of Cherry Tomatoes
1 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter
1 tablespoon Olive Oil

Place shredded zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.  Cook pasta according to directions on package, rinse with cold water, drain and set aside.  Pre-heat oven to 450 degrees. Toss cherry tomatoes in olive oil and pinch of salt then place in baking dish and roast for 20 minutes in the oven, until they begin to soften and become charred. Spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.  Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan in 3 inch diameter size fritters and slightly press them down with a spatula. Cook for 5 minutes or until bottom is lightly browned. Carefully turn fritters over; cook 5 minutes or until bottom is lightly browned. Top the fritters with the roasted tomato mixture.