1 lb baby zucchini
3 tbsp all-purpose flour
1 large egg
2 tbsp milk
corn oil, for pan-frying
coarse sea salt
for the pine nut sauce
2/3 cup pine nuts
1 garlic clove, peeled
3 tbsp Spanish extra virgin olive oil
1 tbsp lemon juice
3 tbsp water
1 tbsp water
1 tbsp chopped fresh flat-leaf parsley
salt and pepper
To make the pine nut sauce, place the pine nuts and garlic in a food processor and process to from a puree. With the motor still running, gradually add the olive oil, lemon juice, and water to form a smooth sauce. Stir in the parsley and season to taste with salt and pepper. Transfer to serving bowl and reserve until needed.
To prepare the zucchini, cut them on the diagonal into thin slices about 1/4 inch thick. Place the flour and paprika in a plastic bag and mix together. Beat the egg and milk together in a large bowl.
Add the zucchini slices to flour mixture and toss well together until coated. Shake off the excess flour. Heat the corn oil in large, heavy-bottom skillet to a depth of about 1/2 inch. Dip the zucchini slices, on at a time, into the egg mixture, then slip them into the hot oil. Cook the zucchini slices in batches in a single layer so that they do not overcrowd the skillet, for 2 minutes, or until they are crisp and golden brown.
Using a slotted spoon, remove the zucchini fritters from the skillet and drain on paper towel. Continue until all the zucchini slices have been fried.
Serve zucchini fritters piping hot, lightly sprinkled with sea salt, and accompanied by the pine nut sauce for dipping.