Courgetti Fritters With Tomato Salsa Food

ZUCCHINI FRITTERS WITH FRESH TOMATO SALSA

Steps:

• 1 In a large bowl, combine zucchini, carrots, onions, eggs, matzo meal (or potato starch) and salt, and mix to combine. 2 Heat ¼ inch of oil in a large sauté pan over medium-high heat. Drop 2 tablespoonfuls of batter per pancake, and lightly press down to flatten. Fry for about 3 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter. 3 In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or on the side of fritters. As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now

COURGETTE FRITTERS WITH SPICY TOMATO SALSA | PANCAKE RECIPES

Steps:

• For the salsa, put the chopped shallot in a bowl and pour over the vinegar. Add a pinch of salt and pepper, and leave for 10 minutes. Stir in the chilli, olive oil, tomatoes and dill. Taste and season with a little more salt and pepper if necessary. Set aside.
• For the fritters, coarsely grate the courgettes into a large sieve or colander and sprinkle with a teaspoon of Maldon salt. Leave to drain for 30 minutes.
• Sieve the chickpea flour into a large bowl and stir in half a teaspoon each of salt, ground cumin and fenugreek, and a little pepper. Stir in 200ml water and mix until you have a smooth batter. Stir in the olive oil and mint.
• Squeeze out as much moisture as possible from 4 Squeeze out as much moisture as possible from the grated courgettes, then stir into the batter. Taste and season if necessary.
• Heat a little olive oil in a large, non-stick frying pan. Place large spoonfuls of the batter mixture in the frying pan - you will want to make 18 fritters altogether - and press down slightly. Fry for 2-3 minutes until golden, then carefully turn over and fry for a further 2-3 minutes. Remove to a baking tray and keep warm in a low oven while you fry the remaining fritters. Serve warm with the tomato salsa on the side.

COURGETTE FRITTERS

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.

KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA

Steps:

• FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
• Cover & chill until ready to serve.
• FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
• Add flour & blend. When mixture thickens, gradually blend in milk.
• Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
• In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
• Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
• Fry over moderate heat 2-3 minutes on each side, until golden.
• Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
• Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.

SPICED COURGETTE FRITTERS

Steps:

• Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).
• Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.
• Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.

ZUCCHINI AND SUMAC FRITTERS WITH TOMATO AND MINT SALSA

Steps:

• Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
• Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
• Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.