Zucchini Fritters with Roasted Tomatoes

These are a good starter and a nice way to present zucchini.  The Roasted Tomatoes are flavourful and work really well with the fritters.  From Food and Drink Autumn 2010.

Roasted Tomatoes
2 cups grape tomatoes, cut in half lengthwise
2 cloves garlic, minced
1 tbsp olive oil
Salt and freshly ground pepper

Zucchini Fritters
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
2 eggs
3/4 cup plain yogurt
1 1/2 cups shredded zucchini, approx 1 zucchini
1 tbsp chopped fresh herbs (basil, oregano, tarragon, thyme, parsley and or sage)
Vegetable oil

• For the roasted tomatoes, preheat oven to 400F.
• Line a rimmed baking sheet with parchment paper.  Combine tomatoes, garlic and oil in a bowl and season to taste with salt and pepper.  Place, cut side up on baking sheet.  Roast for about 25 minutes or until browned. Transfer to a bowl and let cool to room temperature.
• For the zucchini fritters, preheat oven to 300F.  Place an ovenproof cooling rack on a large baking sheet and place in the oven.
• Combine flour, baking soda, salt and pepper in a large bowl.  In another bowl, using a fork, whisk together eggs and yogurt.  Stir in zucchini and herbs.  Pour over flour mixture and combine with a fork just until evenly moistened.
• Heat a large nonstick skillet over medium heat.  Pour in a thin layer of oil an swirl to coat pan.  Drop a heaping tbsp of batter for each fritter into pan, being careful not to crowd the pan, and flatten slightly.  Cook for about 3 minutes or until dry around the edges and bottoms are browned.  Flip over and cooked through.  Transfer to rack in the oven.  Repeat with remaining batter, adding more oil and adjusting the heat as necessary between batches.
• Top hot fritters with roasted tomatoes and place on a serving platter.