Budget Polenta and Zucchini Fritters with Warm Tomato Garlic Dip

Instructions

1. 1

   In a medium saucepan, bring the water to a boil over medium-high heat. Add 1/2 teaspoon of the salt and slowly whisk in the polenta. Cook for 3 to 5 minutes until thick. Transfer to a large bowl and let it cool for 10 minutes.

2. 2

   While the polenta cools slightly, place the grated zucchini in a clean towel or colander and squeeze out some of the moisture. This helps the fritters brown better.

3. 3

   Add the drained zucchini, beaten egg, grated cheese, all-purpose flour, half of the chopped onion, half of the chopped garlic, 1/2 teaspoon of the oregano, black pepper, and the remaining salt to the bowl with the polenta. Mix until you have a thick, shapeable batter.

4. 4

   Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. If you prefer to bake them, preheat the oven to 425 °F / 220 °C and grease a baking tray.

5. 5

   Shape the mixture into 8 compact fritters using a spoon or slightly damp hands. Cook them in the skillet for 3 to 4 minutes per side until deeply golden and firm. If baking, place them on the tray, brush with a little oil, and bake for 18 to 20 minutes at 425 °F / 220 °C, flipping halfway through.

6. 6

   For the warm dip, heat the remaining 1 tablespoon of oil in a small saucepan over medium heat. Sauté the remaining onion for 3 minutes. Add the remaining garlic and cook for 30 seconds more.

7. 7

   Stir in the crushed tomato, optional sugar, and the remaining 1/2 teaspoon oregano. Cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly.

8. 8

   Serve the fritters hot with the warm tomato garlic dip on the side or spooned over the top. Finish with the chopped parsley.