Zucchini Fritters Food

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.

THE BEST ZUCCHINI FRITTERS EVER

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

GREEK ZUCCHINI FRITTERS

Steps:

• Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
• In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
• Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
• When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

ZUCCHINI FRITTERS

Steps:

• Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
• Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
• Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

ZUCCHINI FRITTERS

Steps:

• Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

ZUCCHINI FRITTERS

Steps:

• In a mixing bowl combine the zucchini, onion, cheese, breadcrumbs, parsley, eggs and flour. Mix well with a spoon until all the ingredients are fully combined. The batter should be thick enough to drop spoonfuls. Put a large sauté pan over a medium-high flame and heat the oil. Drop the batter into the hot oil by spoonfuls. Fry until the fritters are golden brown. Serve hot.

ZUCCHINI FRITTERS

Steps:

• Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.
• Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm with Tomato Relish.
• Combine all the ingredients in a bowl and mix well. Taste for seasoning. Set aside at room temperature for a few hours, or cover and chill for several days.

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.

BAKED ZUCCHINI FRITTERS

Steps:

• Preheat oven to 400°
• Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
• Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
• Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
• In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
• After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
• Stir in the chickpea flour, combining thoroughly
• Form the batter into 12 balls (each ball will be a little less than 1/4 cup)
• Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
• Bake in the center of the oven for 12minutes
• Flip the patties and bake 12 more minutes
• Garnish with parsley and serve hot or allow to cool and refrigerate.

ZUCCHINI FRITTERS (GLUTEN-FREE, LOW-CARB, KETO)

Steps:

• Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
• Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
• Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
• Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
• Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
• Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
• Mix the sauce ingredients together in a bowl, stirring until creamy.
• Serve the fritters with a dollop of the sauce, then enjoy!

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.