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This appetizer recipe doesn’t just look great, it’s bursting with flavor! And it’s on the lighter side, making it a perfect start for a Yom Tov meal.
Yields 30 fritters
1 onion
3 large zucchinis
3 eggs
1/2 cup Gefen Potato Starch
1/2 cup Pesach crumbs
2 teaspoons Haddar Kosher Salt
1 teaspoon ground black pepper
Tonnelli Avocado Oil, for frying
2 cups cherry tomatoes
6 shallots, quartered
1 and 1/2 cups Gefen Olive Oil
2–3 avocados
juice of 1 lime or 1/2 lemon or 2 tablespoons Tuscanini Lime Juice
salt, to taste
pepper, to taste
coarse salt
ground black pepper
fresh chopped parsley
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place all ingredients in a baking dish. Cover tightly and bake for one hour. Set aside.
Place the onion in a food processor fitted with S-blade. Process for about two minutes, until completely pureed. Add it to a mixing bowl.
Switch from the S-blade to the grater blade and process the zucchinis. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Add it to the onion in the mixing bowl; add the remaining ingredients.
Heat a thin layer of oil in a frying pan over medium heat. Drop about two tablespoons batter into the pan and flatten slightly. Fry for two to three minutes per side, until golden brown.
Combine the avocado and lime or lemon juice in a bowl. Mash; add salt and pepper to taste.
Place fritters on a platter. Top with avocado, then spoon tomato and shallot confit over each one. Garnish with salt, pepper, and chopped parsley.
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