CORN AND ZUCCHINI FRITTERS
Make and share this Corn and Zucchini Fritters recipe from Food.com.
Provided by 2Bleu
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
- Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
- Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not overmix.
- In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.
- Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump).
- Deep fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
- Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
Nutrition Facts : Calories 732.2, Fat 73.6, SaturatedFat 9.6, Sodium 206.5, Carbohydrate 18.8, Fiber 2.2, Sugar 3.5, Protein 3.4
ZUCCHINI-CORN FRITTERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
- Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
- Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
CORN AND ZUCCHINI FRITTERS
Steps:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not over mix.
- In a large heavy saucepan or deep fryer, heat about 4 inches of vegetable oil to 375 degrees. Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump). Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
- With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
CORN, ZUCCHINI AND CHICKPEA FRITTERS
Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 Fritters, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor roughly chop chickpeas.
- Whisk milk and eggs in a jug.
- Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
- Stir in chickpeas, zucchini, corn, mint and onion.
- Spray a large frying pan with oil and heat over medium-high heat.
- Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
- Cook for 2 to 3 minutes each side or until golden and cooked through.
- Transfer to a plate and cover to keep warm.
- Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
- Serve with salad and chutney.
ZUCCHINI,CORN AND CORIANDER FRITTERS
These little fritters are great cooked on the barbecue hotplate or in a pan...a cunning way of also sneaking some veggies into unsuspecting little ones! NB. if you use low fat ricotta, you will need to use a little extra flour to the mixture, as it's a little more liquid than regular ricotta.
Provided by Noo8820
Categories Corn
Time 15m
Yield 12 fritters
Number Of Ingredients 9
Steps:
- Heat the barbecue hotplate/pan to medium.
- Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
- Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
- Cook in batches, then stack then up and drizzle with sweet chilli sauce.
Nutrition Facts : Calories 116, Fat 3.8, SaturatedFat 1.7, Cholesterol 68.4, Sodium 38.4, Carbohydrate 16.7, Fiber 1.9, Sugar 0.8, Protein 6
ZUCCHINI FRITTERS
Make and share this Zucchini Fritters recipe from Food.com.
Provided by sheepdoc
Categories Greek
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt zucchini and mix, then let drain in a colander for 1 hour. Drain.
- Beat eggs, then add zucchine, herbs, cumin, breadcrumbs, pepper, and feta. Adjust breadcrumbs if not the right consistency to form a patty. Cover bowl and refrigerate for 1 hour.
- Heat 1" of oil in frying pan to 275 degrees.
- Form patties from heaped tablespoon. Dredge in flour.
- When oil is ready, fry in batches until golden brown on each side. Drain on wire rack.
Nutrition Facts : Calories 285.7, Fat 12.8, SaturatedFat 6.9, Cholesterol 126.4, Sodium 672.4, Carbohydrate 28.9, Fiber 3.6, Sugar 9, Protein 15.1
SWEETCORN FRITTERS
Make the most of sweetcorn with these crisp fritters. Enjoy them for brunch, lunch or as a side dish
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish, Snack
Time 30m
Yield Makes 18 or 36
Number Of Ingredients 10
Steps:
- Mix the flour, baking powder, paprika and milk together in a large bowl. Mix in the egg, followed by the sweetcorn, chopped spring onions, chives, parsley, 1 tsp salt and some freshly ground black pepper.
- Heat a 1cm depth of oil in a frying pan over a medium heat until a small amount of the fritter mixture sizzles when dropped in. For larger fritters, drop 2 heaped tablespoons of the mixture into the pan at a time in a clockwise direction (this will help you remember the order they were added to the pan, so you can flip them at the right stage). For smaller fritters, do the same, but with 1 heaped tablespoon of mixture at a time.
- After 2 mins, flip the fritters over in the same order they were added to the pan. Cook for another 2 mins, continuing to turn every now and then to ensure both sides are evenly golden brown. When ready, the fritters should be darker brown with crispy pieces of corn at the edges - be careful, as some of the kernels may burst during the cooking process. Remove to a wire rack and pat away any excess oil using kitchen paper. Serve straightaway with a few strips of spring onion scattered over, if you like.
Nutrition Facts : Calories 88 calories, Fat 4 grams fat, SaturatedFat 0.6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
ZUCCHINI & CORN FRITTERS
This started out as a corn fritter recipe I found on Zaar, but then added a few things as i went. It was so good, I thought i'd share this version!
Provided by Sara 76
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tb oil in pan. Add onions, stir for 1 minute.
- Add zucchini, stir for 1 minute.
- Add corn, stir for 1 minute.
- Remove vegetables from pan, and set aside.
- Put eggs, salt and pepper in a bowl and whisk.
- Add flour and baking powder, whisk until smooth.
- Add vegetables and cheese.
- Stir.
- Heat butter and extra oil in pan.
- Drop spoonfuls of mixture in pan, and cook until golden on each side, turning once.
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