PHOTO PROVIDED Chef Loretta Paganini

I love on Sunday morning driving to Sanibel’s fabulous farmers market. I get there early so I can stroll slowly through each stand as they set up their tables. I check what is best and make my purchases and always get a special sweet treat for me. The fresh fruits and vegetables, fresh local seafood, pastries and breads, cheeses and prepared foods always get my attention. With a cup of coffee in my hand, I stop to chat with the familiar vendors and visit with friends. Serves eight. (Chef tip: Use large shrimp for this recipe.)

2 cups all-purpose flour

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

Buttermilk, as needed

2 large eggs

1 teaspoon salt

1 teaspoon baking powder

1/2 cup shredded zucchini, shredded on the large holes of a cheese grater

1/2 cup potato, shredded on the large holes of a cheese grater

1/2 pound large shrimps, peeled and de-veined and chopped

1/4 cup Parmigiano-Reggiano, grated

2 cups vegetable oil

8 cups Arugula

In a large bowl, combine the flour, salt, baking powder and eggs. While whisking, add enough buttermilk to form a fairly loose, sticky batter. Set aside.

In a large bowl, combine the drained zucchini, potato, shrimp, butter, garlic, Parmigiano, salt and pepper to taste. Mix just enough to combine all ingredients.

In a tall-sided pot, heat the oil over high heat to 375°F.

Dip the shrimp mixture, by the tablespoonful, into the batter, making sure to coat all surfaces of each fritter. Drop the fritters into the hot oil, a few at a time, and cook until deep golden brown. Remove from the oil and drain on a plate lined with paper towels.

Serve on a bed of arugula with fiery tomato sauce.

FIERY TOMATO SAUCE

(makes 3-4 cups)

2 pounds ripe Italian plum tomatoes, cut in half and seeded

1 small onion, cut into quarters

1 carrot, sliced

1 red pepper, sliced in half

2 cloves garlic, peeled

4 tablespoons extra-virgin olive oil

1/8 teaspoon hot pepper flakes

2 tablespoons fresh basil, chopped

2 cups strained tomato sauce

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Preheat the oven at 350°F. Place vegetables in a large bowl and toss with olive oil, salt and pepper. Place in a roasted pan and roast in the oven for 30 minutes. Remove and place in a food process.

In a four-quart non-reactive saucepan, add the tomato sauce, roasted vegetables and hot pepper. Cook over medium heat for 10 minutes, or until sauce is reduced. Add the basil. Season with salt and pepper.