EASY ZUCCHINI FRITTERS
These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!
Provided by Amy Gonzalez
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
- Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
- Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g
GREEN VEGGIE FRITTERS
This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as Brie or Reblochon, works particularly well.
Provided by Anna Jones
Categories Family one-pan recipes Jamie Magazine Vegetables Christmas Thanksgiving Breakfast Leftovers
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
- Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
- Crack in the eggs and mix to combine.
- Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
- Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
- Halve and serve the lemon on the side for squeezing over.
Nutrition Facts : Calories 62 calories, Fat 5 g fat, SaturatedFat 1.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 0.7 g carbohydrate, Sugar 0.6 g sugar, Sodium 0.3 g salt, Fiber 1.1 g fibre
COURGETTE & FETA FRITTERS
Make these easy fritters in advance to pack for picnics or a lunchbox, or serve them hot from the frying pan.
Provided by Georgina Hayden
Categories Snacks Jamie Magazine Vegetables Starters Quick fixes Vegetable sides
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Coarsely grate the courgettes, finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli. Pick and finely slice the mint leaves.
- Beat the egg, then mix with the courgette, flour, lemon zest, Parmesan, chilli, mint, oregano and a good pinch of sea salt and black pepper. Scrunch it all up really well with your hands, then crumble in the feta and mix again.
- Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden - these fritters make a lovely lunch with a leafy salad, some sweet chilli sauce and lemon wedges for squeezing over.
Nutrition Facts : Calories 224 calories, Fat 16.7 g fat, SaturatedFat 6.4 g saturated fat, Protein 10.9 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 2.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
COURGETTE FRITTERS
A good veggie main made up of just four ingredients - so what are you waiting for? Get grating those courgettes!
Provided by Good Food team
Categories Side dish, Snack
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 177 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium
ITALIAN FRIED COURGETTE FLOWERS
Provided by Jamie Oliver
Time 43m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
- Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.
BEAUTIFUL ZUCCHINI
I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta or even baked in a frittata.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
- Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.
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RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
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Cuisine ItalianTotal Time 15 minsCategory MainsCalories 408 per serving
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.Squash and add the olives, discarding the stones.
- Pick and reserve a few basil leaves, then chop the rest and add to the sauce.Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
5-INGREDIENT ZUCCHINI FRITTERS - JUST A TASTE
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4.8/5 (74)Total Time 25 minsCategory Appetizer, Side Dish, SnackCalories 55 per serving
- Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
- Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
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RICOTTA FRITTERS RECIPE | JAMIE OLIVER 15 MINUTE MEAL
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Cuisine AmericanTotal Time 25 minsCategory Chef's DelightCalories 408 per serving
- In a mixing bowl, add the egg, ricotta, grated nutmeg, lemon zest, Parmesan and flour. Mix the mixture properly.
- In a frying pan, add olive oil and place the mixture and turn them after some time until it turns golden.
- In a pan, add olive oil with anchovies, crumble in the chili and unpeeled garlic to make the sauce.
EASY ZUCCHINI FRITTERS RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory MainsServings 4Total Time 25 mins
- Grate zucchini, place in a colander and toss through 1 tsp salt. Set aside for 10 minutes. Place zucchini in a clean tea towel and squeeze out excess juice.
- Place flour in a large bowl. Make a well in the middle. Add eggs and soda water, whisking until a smooth batter forms. Set aside to rest for 10 minutes.
- Add the green onion, garlic, parmesan, herbs and zucchini to the batter and gently mix to combine.
- In a medium frying pan, heat oil for shallow-frying. Add spoonfuls of the mixture to the pan and cook for 3 minutes each side or until crispy and cooked through. Remove from pan and while repeating the process with the remaining mixture. Sprinkle over extra salt flakes to serve.
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