Zippy Zucchini Fritters Food

ZIPPY ZUCCHINI FRITTERS

Steps:

• 1. For the dipping sauce, combine all the ingredients in a small prep bowl, and set aside. Make sure that the sugar is fully dissolved.
• 2. While the ingredients in the dipping sauce are getting to know each other, let's start on the fritters. Peel the zucchini , and then grate them using the large holes of a box grater. Chef's Tip: Look for smooth, blemish-free squashes. A small, tender squash is preferable to an oversized, seedy one. If not using straight away, Place squash in a produce bag in the vegetable bin of the refrigerator. If they were fresh, they should last up to a week.
• 3. Place grated zucchini in a colander set inside another bowl, or in the sink and toss with 1/2-teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
• 4. Chef's Note: I like using a clean tea towel, as opposed to using gobs and gobs of paper towels. Just place the grated zucchini in the middle of the towel, and then twist hard... You will be surprised at just how much liquid comes out.
• 5. Remove the zucchini from the towel, place in a large bowl and gently mix in egg, flour, and cornstarch (or arrowroot); season with salt and freshly ground black pepper.
• 6. Chef's Note: Corn Starch Versus Arrowroot Powder Some people have an allergy to corn products... I've found that arrowroot powder performs a similar function... problem solved. Chef's Note: Problems with Flour Because of the gluten content of flour, it's not unusual to find people who can't do flour. A good friend of mine loves baked goods... bread, cookies, cake, you name it, she love it; however, after she eats flour-based products, she feels miserable the rest of the day. This may not be the solution for everybody, but... Most of the flour that we consume has been genetically engineered, and one of the problems with making our lives better through chemistry (yeah right), genetically engineered flour has a ton more gluten. REALLY... a whole ton of the stuff. And I'l be honest with you, you can try all you want with substitutions for flour, but it won't be the same. I found a site that grows and sells heirloom wheat (ansonmills.com). It's real honest-to-goodness non-geneticly engineered wheat, but it's gluten content is WAY lower. I got it for my friend, and guess what? She's eating real wheat products... and no problem. If you have slight problems with wheat products because of the gluten, you might want to explore heirloom wheat. Of all the sites that sell heirloom wheat, I like Ansonmills the best.
• 7. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of zucchini mixture into skillet, flattening into a circle about 4 inches (10 centimeters) wide.
• 8. Cook until golden and crisp, about 5 minutes per side. Transfer fritters to a paper towel-lined plate; lightly season with salt and pepper, if desired.
• 9. Place two of the fritters on a plate with some of the dipping sauce in a bowl on the side.
• 10. Now... get yourself a nice glass of wine; a crisp Chardonnay or Pinot Grigio, for me... thank you very much. And, since zucchini is a Summer vegetable, sit outside on a dreamy mid-summer's night, and see how many fireflies you can count... enjoy. Keep the faith, and keep cooking.

ZIPPY ZUCCHINI

Steps:

• Cut Zucchini into rounds, seperate and discard the ends.
• pour ranch dressing into a sealable plastic bag, and add zucchini.
• Seal the bag.
• Shake your bag o' zucchini until each piece appears satisfactorily covered in ranch remove from bag, (you can dip your ranched slices into the parmesan here) place on a foil lined baking sheet.
• or place your ranched zucchini onto foil lined baking sheet and sprinkle parmesan cheese over all zucchini slices.
• broil on high, 6-8 inches away from flame for 7-8 minutes or this is even toaster oven friendly, but time is reduced to about 5 minutes.

ZUCCHINI FRITTERS

Steps:

• Blend the Bisquick, parmesan, salt, pepper.
• Add eggs.
• Mix zucchini into batter.
• Grease hot pan or griddle with butter.
• Pour batter into pan and fry 3 minutes on each side.
• Serve warm, a delicious way of serving zucchini.

ZIPPY ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.

EASY ZUCCHINI FRITTERS

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.

FABULOUS ZUCCHINI FRITTERS

Steps:

• Grate zucchini in a large bowl.
• Add scallions, garlic and blue cheese.
• Mix.
• Add the eggs.
• Blend well.
• Salt and pepper.
• Sprinkle in the flour a little at a time.
• Blend until you have a batter suitable for frying.
• Cover the bottom of a large skillet with olive oil.
• Heat over medium-high.
• Spoon the fritters into the hot oil.
• Brown on each side.

ZUCCHINI FRITTERS

Steps:

• Combine the eggs, flour, milk, Parmesan and lemon zest. Season with salt and pepper and add parsley mixing well.
• Add the zucchini and set aside.
• Warm the oil and place spoonfuls of zucchini batter in the oil until nice and golden.
• Do this in batches so you do not lower the temp in your oil.
• Carefully remove from oil your finished zuch's and drain on paper towels.

MEXICAN ZUCCHINI FRITTERS

Steps:

• Trim the ends from zucchini.
• Coarsely grate the zucchini.
• Place in a colander and squeeze out as much excess moisture as possible.
• Transfer to a bowl.
• Stir in self-raising flour, onions, egg, parsley, spices and, salt.
• Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
• Drop four 2-tablespoonful measures of zucchini mixture into pan.
• Cook for 1 1/2 minutes each side or until golden and cooked through.
• Transfer to a plate lined with paper towel.
• Repeat with 2 tsp olive oil and remaining zucchini mixture.
• Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.

ZIPPY ZUCCHINI SKILLET

Steps:

• Heat oil in large skillet.
• Add zucchini and onion, saute for 5 minutes.
• Stir in remaining ingredients, EXCEPT cheese.
• Cook and stir for 5 minutes.
• Remove from heat, place in bowl, and sprinkle with cheddar.

ZUCCHINI FRITTERS

Steps:

• Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour.
• Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe.
• Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
• In a bowl, combine the zucchini with the onion and add the feta, egg and dill.
• When this is combined well, add the flour, a little at a time, until you have a very soft dough.
• Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging.
• Gently press down on the dough to give it a pillowey-disk shape.
• Turn over and dredge other side.
• Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
• Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
• Fry until deep golden-brown on both sides.
• Remove to paper towels to drain.
• Repeat, using up remaining fritter dough.
• Note: Grated pumkin can be used in place of the zucchini.