Pioneer Woman Zucchini Fritters Food

ZUCCHINI FRITTERS

Steps:

• Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

ZUCCHINI QUINOA CAKES

Steps:

• For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
• Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
• In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
• Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
• For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
• Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
• To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.

FANCY FISH AND ZUCCHINI FRIES

Steps:

• Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
• Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
• For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
• Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
• Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
• For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
• Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
• Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
• To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
• Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.

ZUCCHINI FRITTERS

Steps:

• Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.
• Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm with Tomato Relish.
• Combine all the ingredients in a bowl and mix well. Taste for seasoning. Set aside at room temperature for a few hours, or cover and chill for several days.