Golden Zucchini Fritters Food
ZUCCHINI FRITTERS
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
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.
GOLDEN ZUCCHINI FRITTERS
A yummy summer side for those extra zucchini. The recipe calls for feta, but I used a small chunk of chevre, instead. From Chatelaine, July 2011.
Provided by Isabeau
Categories Vegetable
Time 39m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine zucchini and salt. Let stand 10 minutes in a colander.
- Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
- Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.
Nutrition Facts : Calories 181.2, Fat 9.1, SaturatedFat 4, Cholesterol 109.7, Sodium 545, Carbohydrate 16.5, Fiber 1.6, Sugar 3.5, Protein 8.8
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- Put the grated zucchini in a bowl and add a pinch of salt. Leave for 10 minutes so the salt starts extracting the moisture.
- Meanwhile, whisk the egg, the stock, the ground coriander and a good pinch of salt and pepper in a large bowl until well combined.
- Then, add half of your self-raising flour and whisk until there are no lumps. Add the other half of your flour and again, whisk until smooth.
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