Il Mulino Marinara Sauce with Spaghetti and Zucchini Fritters

Blogging is a very neat thing; sometimes I get products or cool invitations to parties or openings where there is good food. I have yet to be disappointed by anything I have received or been invited too( I think this has to do with living in NYC). When I got an email from Il Mulino New York asking whether I would be interested in sampling their new Marinara sauce I said sure, why not! I did not realize I was in for a real treat, granted at 10 dollars a bottle it better be special but it really was. It reminded me of my mother’s homemade tomato sauces, and goodness it was the perfect cure for the kind of week I have been having. My boyfriend has started to train for his Australian rules football so the salty, light sauce was perfect for a post work out dinner. I love my marinara with fresh parsley on top, I do not even need Parmesan just the fresh flavor of parsley against the bright garlicky flavor of a good marinara. I also made roasted broccoli with cracked pepper and fried zucchini in my new fry daddy which were fantastic with the marinara too! What fun! I do recommend this sauce, especially if you were spoiled as a child having vine ripened tomato sauces like I did.

Zucchini Fritters

Ingredients:
1 Zucchini sliced very thin (I used a mandolin)
2 small eggs
A slash of milk or water
1 cup flour
A handful of breadcrumbs (optional)
Seasoning (I used none and served them with fresh lemon which was great!)*

Preparation: heat oil, slice zucchini, beat eggs and add milk. Mix breadcrumbs and flour together. Dip zucchini in egg mixer then flour mixture. Fry in oil until crispy and golden. Serve with lemon and marinara sauce! Enjoy!

*My mother would make these fritters very simply she would slice zucchini from our garden thinly and dip them in flour and gently saute them in olive oil. Which is really elegant and fantastic but I was not in a patient mood, so I made these which need a lot less supervision because the frydaddy is so easy to use!