Zucchini Fritters with Chile Jam

For the Chile Jam:

5 tbsp olive oil
4 large onions, diced
4 garlic cloves, chopped
1 - 2 Thai chiles, seeded and sliced
2 tbsp dark brown sugar

For the Fritters:

3 1/2 cups zucchini, coarsely grated
2/3 cup parmesan cheese, freshly grated
2 eggs, beaten
4 tbsp unbleached, all-purpose flour
vegetable oil for frying

First make the chile jam. Heat the oil in a frying pan until hot, then add the onions and garlic. Reduce heat to low, and cook for 20 minutes, stirring frequently, until the onions are soft. Leave the onion mixture to cool, then transfer them to a food processor or blender. Add the chiles and the sugar and blend until smooth, then return mixture to saucepan. Cook for 10 minutes, stirring frequently, until the liquid evaporates and the mixture has the consistency of jam. Cool slightly.

To make the fritters, squeeze the zucchini in a dish towel to remove any excess water, then combine with the parmesan, eggs, flour, salt and pepper. Heat enough oil to cover the base of a large frying pan. Add 2 tbsp of the mixture for each fritter and cook three fritters at a time. Cook for 2 - 3 minutes on each side until golden, then keep warm while you cook the remaining fritters. Drain on paper towels and serve warm with a spoonful of the chile jam.

Yields: 12 fritters
Preparation Time: about 45 minutes

Victoria's Vegetarian Victuals