Zucchini Cheese And Herb Fritters Food

ZUCCHINI, CHEESE AND HERB FRITTERS

Steps:

• Make zucchini batter:
• Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
• Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
• Fry fritters:
• Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
• Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
• Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

ZUCCHINI FRITTERS WITH HERBS AND CHEESE

Steps:

• Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
• Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.

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 FRITTERS WITH ASIAGO

Steps:

• 1. Gather all ingredients and equipment.
• 2. Wash zucchini; remove stem and blossom ends, and any blemishes. Shred Asiago, and then zucchini, in a food processor or by hand on a grater.
• 3. Squeeze excess liquid from zucchini. Methods to do this: #1. Place shredded zucchini on a clean kitchen towel or several layers of paper towels. Twist, squeeze and wring until all excess liquid is extracted. Or... #2. Place a large wire mesh strainer or colander over a large bowl. Place 2 or 3 layers of paper towels in strainer. Add shredded zucchini. Cover with 2 or 3 additional paper towels. Press and squeeze until all dripping has ceased. Discard liquid.
• 4. Break egg into mixing bowl; whisk well. Add garlic salt, seasoned salt, and pepper; whisk well.
• 5. Add shredded zucchini and Asiago cheese. Mix with a spoon.
• 6. Add seasoned Panko bread crumbs; mix until well combined. (May be covered and refrigerated for a few hours until ready to form into patties, or make patties, cover and refrigerate until ready to fry.)
• 7. Form mixture into 8 equal patties. (I oil a piece of foil on a baking sheet to put place them on until ready to fry.)
• 8. Place a large skillet over medium/medium-high heat (a well-seasoned cast iron or non-stick skillet recommended). Add enough olive oil to generously cover the bottom of the pan.
• 9. When skillet is hot, add 1/2 the zucchini patties (fry in 2 batches to avoid crowding the patties). Fry until golden brown on the underside (about 3-5 minutes). Then flip and fry the second side until golden brown. Remove from skillet and repeat with remainder of patties.
• 10. Serve as soon as possible. Cover and refrigerate any leftovers. Reheat in skillet or oven.

ZUCCHINI FRITTERS WITH THYME AND CHEESE

Steps:

• First make sure the zucchini is grated, mix some salt with the zucchini and let it drain for a while (the zucchini should still feel moist, but should not be dripping). You can give the zucchini a bit of a squeeze when you're ready to add it to the batter to be sure it's not still too moist.
• At this time you may want to put a serving dish for the fritters in the oven to preheat it (set the oven to a low setting). (The fritters can cool quite rapidly and are nicest when warm.).
• Separate the eggs and whisk the three egg whites in a large bowl until they're "loose" and slightly fluffy. Sift in the self-raising flour until it is well combined with eggs.
• Add the milk and stir until the batter is smooth. The batter should be fluid enough to allow pouring, but not runny. You should be able to take a spoonful and let it flow from the spoon.
• Add the cheese and zucchini (squeeze it a bit to make sure it's not too moist) and stir until they are well combined with the batter (the batter should keep more or less the same consistency).
• Finally add the thyme, nutmeg, salt and pepper to taste and combine them well with the batter.
• Now put an anti-stick pan (with a bit of oil if you like, but it's not necessary) over medium heat, put the batter next to the pan, put a tablespoon in the batter, have a (non-metal) spatula/turner nearby, turn off the oven and make sure you have the serving dish ready to take the finished fritters (cover it with aluminium foil to keep them warm, you could probably also leave the dish in the warm oven).
• Take a large spoonful of the batter and deposit it in the pan (it should spread a bit, but not much, it should be about 5 cm in diameter and about 1 cm high). Continue depositing batter in the pan (taking care that you leave enough room around each fritter) until there is no longer sufficient room left to "manouver".
• Once the fritters can easily be moved in the pan (should happen reasonably soon), start turning the fritters occasionally until they are golden brown on both sides (shouldn't take very long, perhaps a minute or two per batch). Then put them in the serving dish (take care to cover with aluminium foil or to leave it in the warm oven) and continue with the next batch until you run out of batter.

ZUCCHINI & CHEESE FRITTERS

Steps:

• Mix all ingredients just until blended.
• Heat enough oil in a pan to cover bottom.
• Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp.
• Remove from oil and drain on paper towels.
• Sprinkle lightly with salt.

ZUCCHINI-HERB FRITTERS WITH GARLIC YOGURT

Steps:

• Garlic Yogurt:
• Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
• Fritters and assembly:
• Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
• Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
• Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
• Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.