Zucchini Cornbread Fritters Food

ZUCCHINI AND CORN FRITTERS

Steps:

• Prep Zucchini: Shred the zucchini, and toss it in a mixing bowl. I usually try and soak up some of the liquid from the zucchini with paper towels, so I place the zucchini on about 3 or 4 paper towels and squeeze the liquid from it.
• Add Ingredients: Add corn to the bowl. Add in the flour, breadcrumbs, eggs, dill, cayenne pepper, salt, pepper and mix well. If the mixture is too watery add more flour as needed.
• Heat Oil: In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
• Fry: When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, and then place it in the hot oil. Allow it to cook for 2-3 minutes, until it is golden brown. Turn it over, and cook on the other side until golden, another 2 to 3 minutes. Place the cooked fritters on a plate lined with paper towels to soak up the oil, and repeat with the remaining batter.

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

ZUCCHINI CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a 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 add crushed red chili peppers here if using. 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.
• Heat about 1/8 inch vegetable oil in a large nonstick skillet 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.

ZUCCHINI-CORN FRITTERS

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 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.

ZUCCHINI-CORNBREAD FRITTERS

Steps:

• In a large bowl, stir together first seven ingredients. In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoons into skillet. Fry for 2 minutes on each side or until golden brown. Drain on paper towels; keep warm.

ZUCCHINI & CORN FRITTERS

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.