Pesto Zucchini Fritters with Caprese Bruschetta Topping

At this time of year there is plenty of zucchini around and one of my favourite ways to enjoy it is 

zucchini fritters! Zucchini fritters themselves are super simple being made of the shredded zucchini, eggs and flour and then you can add any flavourings that you want and basil pesto is a great wat to go! The basil pesto makes these zucchini fritters amazingly fresh, bright, summery and simply irresistible! Although these fritters are great all by themselves they are even better when served bruschetta style with a caprese inspired topping with tomatoes, mozzarella and plenty of basil along with a balsamic drizzle!

 I really could not resist, I mean what's better than fresh mozzarella? Melted fresh mozzarella! So I threw one under the broiler until the mozzarella melted and the tomatoes were roasted and then I topped it with more of the fresh caprese topping and the result was sublime! The combination of the roasted tomatoes with the fresh juicy ones along with the melted cheese was amazing on the pesto zucchini fritters!

Pesto Zucchini Fritter Caprese Bruschetta

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

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

Nutrition Facts: Calories 311, Fat 15g (Saturated 3g, Trans 0), Cholesterol 57mg, Sodium 124mg, Carbs 33g (Fiber 2g, Sugars 12g), Protein 8g

SOURCE:http://www.closetcooking.com/2014/08/pesto-zucchini-fritter-caprese.html