Carrot And Zucchini Frittata Food

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

CARROT ZUCCHINI FRITTERS

Steps:

• In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

CARROT AND ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
• Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
• Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
• Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
• Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
• Preheat the oven broiler to medium-high.
• Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
• Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.

CARROT AND ZUCCHINI FRITTERS

Steps:

• Mix sour cream and grated Parmesan until blended; refrigerate until ready to use. Combine all remaining ingredients except oil.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add 2 Tbsp. vegetable mixture to skillet; repeat 6 times to make a total of 7 fritters. Flatten each slightly with back of spatula; cook 2 to 3 min. on each side or until golden brown on both sides.
• Remove fritters from skillet; drain on paper towels. Transfer to ovenproof plate; place in oven to keep warm until ready to serve. Repeat with remaining oil and vegetable mixture.
• Serve with sour cream mixture.

CARROT, ZUCCHINI, AND LEEK FRITTERS

Steps:

• In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
• Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
• Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.