Zucchini Bean Fritters Rsc Food

ZUCCHINI FRITTERS

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.

ZUCCHINI AND WHITE BEAN FRITTERS

Steps:

• Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper.
• Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal.
• Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side.

ZUCCHINI FRITTERS

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.

ZUCCHINI-BEAN FRITTERS #RSC

Steps:

• in large bowl, beat two eggs, add tsp each of salt/pepper. Add 2 tbs og heavy cream, tsp of oregano.
• Grate 2 zucchini, chop one red pepper. Add drained can of black beans and 1/2 cup of flour. Stir and drop by tbs. on pan that has 4tbs of vegatable oil.
• Fry gently, turning once and then place each drained fritter on pan 9x12 lined with Reynolds wrap.
• Bake for 10-15 minutes in 350 oven. Enjoy, can be eaten cold.