Zucchini Cheese Fritters Food

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ZUCCHINI-PARMESAN CHEESE FRITTERS



Zucchini-Parmesan Cheese Fritters image

Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!

Provided by VeggieCravings

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 10

Number Of Ingredients 11

3 large zucchini, finely grated
½ teaspoon salt
1 egg
5 tablespoons all-purpose flour
4 tablespoons Parmesan cheese
¼ teaspoon salt
ground black pepper to taste
oil for frying
1 tablespoon grated Parmesan cheese, or to taste
1 pinch salt
¼ cup sour cream, for topping

Steps:

  • Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
  • Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
  • Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Nutrition Facts : Calories 138 calories, Carbohydrate 6.7 g, Cholesterol 23.3 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 248 mg, Sugar 1.8 g

ZUCCHINI, CHEESE AND HERB FRITTERS



Zucchini, Cheese and Herb Fritters image

Categories     Cheese     Herb     Vegetable     Appetizer     Brunch     Fry     Vegetarian     Lunch     Zucchini     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 30 fritters

Number Of Ingredients 13

For fritter mixture
4 cups coarsely grated zucchini
2 teaspoons coarse sea salt
1 cup chopped scallion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 tablespoon dried oregano (preferably Greek), crumbled
1 cup cornstarch
1 cup grated kefalotíri or Pecorino cheese
For frying
About 2 cups safflower oil
About 2 cups olive oil
Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

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 & CHEESE FRITTERS



Zucchini & Cheese Fritters image

This was my Mom's recipe. It's an easy recipe to make and so versatile. Just add whatever spices or herbs you like.

Provided by Junebug

Categories     < 30 Mins

Time 30m

Yield 1 Batch

Number Of Ingredients 7

3 cups zucchini, grated
1 1/2 cups grated cheddar cheese
1/2 cup onion, minced
fresh garlic, minced or garlic powder, to taste
1 egg
1 cup Bisquick (approximate)
oil

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 FRITTERS



Zucchini Fritters image

Make and share this Zucchini Fritters recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs zucchini, coarsely grated
1 large onion, chopped (1 cup)
2 green onions, sliced thin
1 tablespoon olive oil
1/2 cup feta cheese, crumbled
1 egg
2 tablespoons minced dill
1 cup flour
flour (for dredging)
oil (for frying)

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.

Nutrition Facts : Calories 267.1, Fat 9.6, SaturatedFat 3.9, Cholesterol 63.2, Sodium 248.8, Carbohydrate 35.9, Fiber 4, Sugar 8.3, Protein 10.8

POTATO ZUCCHINI FRITTERS



Potato Zucchini Fritters image

An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.

Provided by William Uncle Bill

Categories     Lunch/Snacks

Time 27m

Yield 12 fritters, 12 serving(s)

Number Of Ingredients 11

1 large potato, peeled and grated
2 medium zucchini, grated (DO NOT PEEL)
1/4 cup onion, chopped small
1/4 cup yellow cornmeal
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmigiano-reggiano cheese
3 large eggs, slightly beaten
2 tablespoons butter
2 tablespoons extra virgin olive oil

Steps:

  • Coarsely grate potato and zucchini.
  • There should be 1 cup of grated potato and 2 cups of grated zucchini.
  • In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
  • In a large frying pan, heat butter and oil to medium-high heat.
  • Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
  • Fry for 2 minutes or until golden brown on the bottom.
  • Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
  • Add additional butter and oil if required for frying the remaining fritters.
  • Serve with a dill dip or serve them just as they are.
  • If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
  • Continue to spoon the mixture to fry.

Nutrition Facts : Calories 98.4, Fat 5.8, SaturatedFat 2.1, Cholesterol 52.2, Sodium 248.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.3, Protein 3.2

FABULOUS ZUCCHINI FRITTERS



Fabulous Zucchini Fritters image

From THE REALLY GOOD FOOD COOK BOOK. One of the great side dishes of all time! You can innovate with different cheeses.

Provided by Sandra Silver

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large green zucchini, grated
1 bunch scallion, chopped
2 cloves garlic, sliced
crumbled blue cheese (a handful)
3 eggs
4 -5 tablespoons flour
salt and pepper
olive oil

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.

Nutrition Facts : Calories 112.4, Fat 4, SaturatedFat 1.3, Cholesterol 139.5, Sodium 67.3, Carbohydrate 12.5, Fiber 2.2, Sugar 3.2, Protein 7.4

GOURMET ZUCCHINI FRITTERS (NO CHEESE!)



Gourmet Zucchini Fritters (No Cheese!) image

The original of this slightly modified recipe came from "Food and Wine" magazine. This appetizer or side dish makes several 3" patties and has it all -- it's healthy and light, wonderfully fast and easy to prepare, has a lot of eye appeal, cheap to make, and tastes incredible. I notice that most zucchini fritter recipes include cheese -- this one does not but the bright flavor certainly does not suffer for the lack of that particular ingredient. I use these zucchini fritters for my most high-end social/culinary occasions -- but I also love them for brunch with a glass of white wine. Enjoy!

Provided by Bone Man

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb yellow zucchini (use small ones)
1 teaspoon kosher salt (for soaking zucchini)
2 quarts water (for soaking zucchini)
1/4 cup fresh parsley, chopped
1 fresh garlic clove, minced
2 teaspoons lemon zest, finely grated
1/8 teaspoon table salt
1/8 teaspoon black peppercorns, freshly milled
2 large eggs, lightly beaten
1/2 cup all-purpose flour, unbleached
1/2 cup olive oil
8 lemon wedges (garnish)

Steps:

  • Shred the zucchini squash on a box shredder (large side) or with a mandolin.
  • In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
  • In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
  • Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
  • In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
  • Place finished patties on paper towels to drain while finishing the remaining patties.
  • Serve with lemon wedges as garnish, on the side.

Nutrition Facts : Calories 359, Fat 30, SaturatedFat 4.6, Cholesterol 105.8, Sodium 568.5, Carbohydrate 19.6, Fiber 3.2, Sugar 2.3, Protein 6.6

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