ZUCCHINI FRITTERS WITH FETA AND DILL
These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Appetizers
Yield 12 Fritters
Number Of Ingredients 12
Steps:
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg
CHICKPEA FRITTERS WITH ZUCCHINI AND FETA
Savor a rich blend of flavors today when you whip together our recipe for Chickpea Fritters with Zucchini and Feta.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
- Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
- Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
- Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
- Serve fritters with the yogurt mixture.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
LITTLE FETA AND CHICKPEA FRITTERS WITH HERB SALAD
Delicious sounding little fritters will be making soon and posting a photo, can't remember where I got it from.
Provided by Aussie mum 2_2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Process chickpeas, cumin and egg in a food processor until almost smooth.
- Transfer to a small bowl and stir in remaining ingredients,
- then season to taste with sea salt and freshly ground black pepper.
- Form level tablespoonfuls of mixture into 4cm rounds,
- then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
- drain on absorbent paper.
- Makes about 24 fritters.
- For herb salad, combine herbs and peas in a bowl,
- drizzle with oil and vinegar,
- season to taste and toss gently to combine.
- Divide lettuce leaves among plates and top with warm fritters and herb salad.
- Serve immediately.
Nutrition Facts : Calories 452.9, Fat 31, SaturatedFat 10.5, Cholesterol 91.1, Sodium 808.9, Carbohydrate 30.5, Fiber 7.4, Sugar 3.8, Protein 16.2
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