SUNSET® Veggie Fritter-Cakes with Spicy Fresh Romana Tomato Sauce - SUNSET® Produce was designed for viewing in modern browsers that are built to display the latest digital technologies and is optimized for Internet Explorer 9 and above. For a complete, FLAVORful experience, please upgrade to a newer version of your web browser. Thank you!


SUNSET® Veggie Fritter-Cakes with Spicy Fresh Romana Tomato Sauce

These fritters are an excellent side dish and they make a satisfying breakfast entrée when topped with a poached egg. Or, if you make tiny fritter-cakes, you can serve them as a passed appetizer. HEALTHY TIP: Bake these fritter-cakes for a healthier alternative of this dish. See * for instructions.

Makes about 8 cakes, or about 4 side dish servings


Read recipe all the way through before starting.

4 SUNSET® Romana Tomatoes, diced small
(you should have about 2 cups)

2 Tbsp olive oil
1 tsp minced fresh garlic
1 Tbsp minced jalapeño chile or large pinch of chili flakes
1/4 tsp salt

2 tsp minced fresh garlic
1 egg
6 Tbsp flour
1/4 tsp baking powder
3/4 tsp salt
1/8 tsp cayenne pepper
1 Tbsp sour cream
6 Tbsp grated Parmesan cheese
1 1/2 cups coarsely grated zucchini
1/2 cup coarsely grated carrot
Vegetable oil for frying* Not necessary for baked version

Sour cream and chopped fresh parsley or cilantro


To make the sauce: Heat oil in a nonstick skillet over medium-high heat. Sauté tomatoes for about 5 minutes, then stir in garlic, jalapeño or chili flakes, and salt, and sauté for about 3 – 4 minutes more or until thickened and sauce-like. Remove from the heat and keep warm while you make the fritter-cakes.

To make the cakes: Whisk garlic, egg, flour, baking powder, salt, and cayenne in a medium bowl. Stir in sour cream and cheese. With clean hands, squeeze the zucchini well to remove extra moisture. (This is an important step!) Stir the zucchini and carrot into the batter.

Heat a large nonstick skillet over medium to medium-high heat and coat the skillet with about 2 teaspoons oil (as you would for cooking pancakes). Cooking fritter-cakes in batches and adjusting the heat as you go, drop batter by 1/8 cupfuls (2 tablespoons). Cook fritters for about 2 – 3 minutes on each side, or until golden brown and cooked through. As fritters are done, transfer them to a baking sheet lined with paper towels, and keep warm.

Serve fritter-cakes topped with the warm sauce. Dollop with a little sour cream and sprinkle with a pinch of chopped herb.


Lay out grated zucchini on a tray and lightly salt it. Let it sit in salt for at least 5 minutes before transferring to a colander lined with cheesecloth or a paper towel. Press the moisture out of the grated zucchini with another piece of cheesecloth or paper towel.

Preheat oven to 400˚F. Place 2 tablespoons of batter for each cake on a parchment lined baking sheet a few inches apart. Bake for 10 minutes. Flip and bake for 10 more minutes or until both sides are lightly browned.

Chef's Notes

Whisk up the batter just before cooking the fritter-cakes; do not make it in advance. (If made ahead, the zucchini will purge moisture and the batter will become too wet.)