FRIED SHRIMP CAKES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
ZUCCHINI FRITTERS / PANCAKES (NIGELLA LAWSON)
These are light, simple, and delicious pancakes from "Forever Summer" by Nigella Lawson. They are delicate and flavourful, delicious eaten warm or cool with a dollop of fresh yogurt on the side. They make a lovely appetizer, or, with a side salad, a wonderful summer meal.
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 25 fritters
Number Of Ingredients 12
Steps:
- Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
- Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
- Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
Nutrition Facts : Calories 64.4, Fat 3, SaturatedFat 1.8, Cholesterol 35, Sodium 133.3, Carbohydrate 6.5, Fiber 0.8, Sugar 1.3, Protein 3.3
GREEK ZUCCHINI FRITTERS
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h20m
Yield Serves six to eight
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams
GOURMET ZUCCHINI FRITTERS (NO CHEESE!)
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
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
More about "zucchini fritters pancakes nigella lawson food"
COURGETTE FRITTERS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 25
ZUCCHINI FRITTERS (GLUTEN-FREE, LOW-CARB, KETO)
From downshiftology.com
ZUCCHINI FRITTERS (SHREDDED ZUCCHINI PATTIES) - FIFTEEN …
From fifteenspatulas.com
BEST PARMESAN ZUCCHINI FRITTERS RECIPE - HOW TO MAKE …
From delish.com
ZUCCHINI FRITTERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ZUCCHINI FRITTERS RECIPE - SOUTHERN LIVING
From southernliving.com
PARMESAN ZUCCHINI FRITTERS (GLUTEN-FREE)
From mamagourmand.com
EASY ZUCCHINI FRITTERS (IN THE OVEN) | COMMUNITY RECIPES
From nigella.com
EASY ITALIAN KETO LOW CARB ZUCCHINI FRITTERS RECIPE
From wholesomeyum.com
NIGELLA LAWSON ON TWITTER
ZUCCHINI PANCAKES (FLOURLESS!)- THE BIG MAN'S WORLD
From thebigmansworld.com
THE BAREFOOT CONTESSA’S ZUCCHINI PANCAKES - FAMILY AROUND THE …
From familyaroundthetable.com
ZUCCHINI FRITTERS RECIPE | BON APPéTIT
From bonappetit.com
FRITTELLE DI FIORI DI ZUCCA (ZUCCHINI BLOSSOM PANCAKES)
From memoriediangelina.com
ZUCCHINI FRITTERS WITH FETA AND DILL - ONCE UPON A CHEF
From onceuponachef.com
ZUCCHINI SLICE | COMMUNITY RECIPES | NIGELLA'S RECIPES
From nigella.com
HEALTHY ZUCCHINI FRITTERS (5 INGREDIENTS) - MOMSDISH
From momsdish.com
11 ZUCCHINI FRITTERS RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love