Chez Panisse Zucchini Fritters Food

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CHEZ PANISSE ZUCCHINI FRITTERS



Chez Panisse Zucchini Fritters image

this is very light vibrant version rather than the heavier stodgy ones. From chez panisse Vegetables.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb small green zucchini
salt and pepper
1 garlic clove
1 bunch chives
4 lemons, zest of
1 tablespoon potato starch
1 egg
2 tablespoons olive oil

Steps:

  • Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.
  • Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.
  • In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.

Nutrition Facts : Calories 106.2, Fat 8.2, SaturatedFat 1.4, Cholesterol 52.9, Sodium 30.5, Carbohydrate 6.2, Fiber 1.4, Sugar 2.2, Protein 3.2

ZUCCHINI FRITTERS



Zucchini Fritters image

Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 small zucchini
Kosher salt
4 scallions, minced
1/4 cup chopped parsley
1/4 cup chopped dill
1 large egg, beaten
3/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
Olive oil, for frying

Steps:

  • Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
  • In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
  • Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

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