Zucchini Fritters with a Special Sauce

Zucchini Fritters with a Special Sauce

I actually served two fritters and a sauce I made but
neglected to take a photo before we ate them.
Even though not pictured, don't neglect to notice the sauce
which is an unusual combination of flavors but doesn't disappoint.

5 small zucchini grated
1 carrot grated
2 eggs
1/4 cup gluten free flour
1 shallot chopped very fine
2 garlic cloves minced
1 teaspoon herbs de Provence
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
salt and pepper to taste
2 tablespoons of olive for frying

Roll grated zucchini in a cotton tea towel to remove excess moisture. You can use paper towels or squeeze with cheese cloth but I find a tea towel does a better job. Mix all ingredients in a bowl till just blended and let sit for about half an hour for flour to incorporate into the mixture. Batter will be fairly wet (perhaps one egg instead of two). Heat a frying pan with oil till just barely smoking and add fritters by a tablespoon a few at a time. Gently press down on fritter so they are uniform in size. Don't move fritters till first side is nice and brown, then gingerly flip them over to cook on the other side.

Sauce:

1/2 cup ricotta cheese
squeeze of Dijon mustard
drizzle of oyster sauce
dash of Worcestershire sauce
few drops of hot sauce
dab of agave syrup

Mix all ingredients and taste to adjust if needed. Serve a dollop of the sauce over each fritter. I didn't make enough sauce and we were definitely missing that on a subsequent helping.