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1
Coat a large saucepan with olive oil, add the onion and a decent pinch of red pepperdont go crazy here with the spicy stuff, you can always add more along the wayand bring the pan to medium-high heat.
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2
Season with salt and cook until the onion is soft and aromatic, 8 to 10 minutes.
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3
Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
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4
Add the tomatoes and stir to combine.
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5
Taste and season with more salt and red pepper if needed.
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6
Bring to a boil (BTB) and reduce to a simmer (RTS).
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7
Continue cooking until the sauce thickens, 15 to 20 minutes.
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8
Remember, its a dipping sauce, so you want it thick, highly seasoned, and delicious.
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9
When it gets there, remove it from the heat, adjust the seasoning if needed, and .
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10
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11
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12
get ready to dip!
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13
Coat a large saute pan with olive oil, add the onions, season with salt, and bring the pan to medium-high heat.
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14
Cook until the onions are soft and aromatic, 8 to 10 minutes.
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15
Add the zucchini, season with salt, and cook for another 7 to 8 minutes, or until the zucchini is soft and just beginning to color on the edges.
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16
Remove from the heat and let cool.
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17
In a large bowl, combine the flour, Parm, and baking powder.
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18
Add the zucchini and onions to the bowl and stir until just combined.
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19
Add the milk gradually (you may not need it all) and stir to combine; you want a very thick batter.
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20
Dont worry about the lumps.
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21
Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan.
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22
While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet.
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23
To see if the oil is hot enough, drop a little ball of batter into it.
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24
If it sizzles and fl oats quickly, youre good to go.
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25
(If the batter burns or the oil begins to smoke, its too hot, so reduce the heat.)
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26
Drop 1-inch balls of batter into the pan without overcrowding.
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27
When the fritters turn nice and brown on all sides, 3 to 4 minutes, remove them with a slotted spoon and drain on the paper towels.
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28
Work in batches to finish the rest of the batter.
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29
If the fritters begin to color too quickly, lower the heat; if they dont sizzle when they hit the oil, turn it up.
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30
When all the fritters are done, serve them with a sprinkey-dink of Parm and the super-yummy spicy tomato sauce.
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31
You can judge the temperature of the oil by whats going on in the pan, but if you feel the need to use a deep-fry thermometer, go ahead!
