Dolvecei Pané (Romanian Zucchini Fritters with Garlic Sauce)
A recipe for Dovlecei Pané (Romanian Zucchini Fritters with Garlic Sauce)! Coated zucchini slices are fried until golden and paired with a flavorful garlic tomato sauce.
Servings 4 -6 Servings
Ingredients
Mujdei cu Roșii (Romanian Garlic Sauce):
- 1 green chili pepper
- 5 garlic cloves peeled
- 4-5 cherry tomatoes
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil or rapeseed oil
- Salt
Dovlecei Pané (Zucchini Fritters):
- 4 zucchini
- 3/4 cup (3 1/2 ounces, 100 grams) all-purpose flour
- 1 tablespoon coarse polenta optional
- 1 egg beaten
- 1/4 cup (60 ml) vegetable oil or sunflower oil
- Salt and freshly ground black pepper
- 1/2 bunch parsley chopped, to serve
Instructions
Mujdei cu Roșii (Romanian Garlic Sauce):
- Briefly blister the chili in a hot pan and remove the stalk.
- Pulse in a food processor with all the remaining ingredients and a pinch of salt. Add more vinegar if it's not tangy enough.
Dovlecei Pané (Zucchini Fritters):
- Slice the zucchini into 1/2 inch (1 centimeter) thick discs and pat dry using a dish towel.
- Combine the flour and polenta (if using) in a shallow dish. Place the egg in a separate dish.
- Heat the oil in a frying pan over high heat. Working in small batches, dip the zucchini slices in the flour, then the egg.
- Carefully place in the oil and fry for 2 minutes on each side, then set aside on paper towels to drain any excess oil. Repeat with the remaining slices.
- Seaon the fritters with salt and pepper and serve on a plate with a generous drizzle of garlic sauce and a sprinkle of parsley- perfect for a lunch-time snack.