Zucchini Fritters with Olive-Fig Tapenade

Zucchini Fritters with Olive-Fig Tapenade

This is a stunning and impressive appetizer to serve when zucchinis are in season during the summer. The fritters can be made in advance and simply rewarmed in a low oven. The natural saltiness of the olives works beautifully with the sweetness of the figs for a powerful and flavorful combination in the tapenade. The tapenade can be made a week in advance and stored in the refrigerator. Recipe provided by chef & cookbook author Kate McMillan.

  • prep
  • cook
  • 4-6 servings


  • 1/3 cup dried Mission figs, stems removed

  • 1 (6 oz) can Lindsay® California Black Ripe Pitted Olives (or your favorite Lindsay® olives), drained

  • 1 1/2 tablespoons capers, drained

  • Zest of 1 small orange

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons olive oil

  • 1 lb zucchini (4 small)

  • 1 small yellow onion

  • 2 tablespoons fresh parsley leaves, finely chopped

  • 2 eggs

  • 1/2 cup flour

  • 1/4 cup grated Pecorino Romano cheese

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • Butter for frying

  • Crème fraîche or sour cream for garnish

Cooking Directions

  1. To make the tapenade, quarter the figs and place them in a small saucepan with 1/2 cup of water over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 4 minutes. Drain figs and place them in the bottom of a food processor fitted with a metal blade. Add the olives, capers, orange zest, lemon juice, and olive oil and pulse to combine. Set aside at room temperature.

  2. To make the zucchini fritters, grate the zucchini and onion on the large holes of a box grater and place in a clean kitchen towel. Wrap the towel tightly around the vegetables and squeeze tightly to press out any excess moisture. Transfer to a large mixing bowl. Add the parsley, eggs, flour, cheese, salt, and pepper and stir to combine.

  3. Preheat the oven to 200°F.

  4. Place a large nonstick skillet over medium-high heat. Add a pat of butter and once it is melted and just bubbling, add a heaping tablespoon of batter to form a fritter. Fry fritters until they are cooked through and golden-brown, about 3 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the oven while you continue to cook the remainder of the fritters.

  5. To serve, top fritters with olive tapenade and a touch of crème fraîche.

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