4 medium zucchini, grated
½ cup bread crumbs
½ cup all-purpose flour
2 tablespoons Romano cheese
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons parsley chopped
12 ounces extra-virgin olive oil, use as needed
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 cans (32 ounces each) cans crushed tomatoes
Kosher salt to taste
Freshly ground black pepper to taste
8 basil leaves
For the sauce: In a medium saucepan, heat the olive oil. Add the minced garlic and saute for 2 to 3 minutes to a light golden brown. Pour in the tomatoes and bring to a simmer. Allow the tomatoes to cook, stirring frequently, for 1½ hours. Add the basil, season to liking, and cook for 5 more minutes.
For the fritters: Shred the zucchini on a box grater and set aside.
In a mixing bowl, mix the eggs, bread crumbs, flour, cheese, salt, pepper and parsley. Add the zucchini and mix well to incorporate. Place in the refrigerator for 15 minutes.
In a saute pan, heat a nice layer of olive oil and scoop the batter into the oil with a tablespoon. Cook a few at a time; do not crowd. Once golden brown on one side, flip the fritters and allow to brown on the other side. Remove the fritters from the oil and place on a paper towel to cool. Repeat with remaining batter adding oil as necessary.
Chef Michael Ponzio, Rosebud Restaurants