Zucchini Fritters Recipe 455 Food

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.

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.

ZUCCHINI FRITTERS

Steps:

• In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. , Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

FABULOUS ZUCCHINI FRITTERS

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.

ZUCCHINI FRITTERS

Steps:

• Fill electric frying pan with oil to a depth of 2 inches.
• Heat to 375 degrees.
• Combine milk and egg in a bowl.
• Mix together dry ingredients and add to egg mixture; mix well.
• Fold in zucchini and pepper.
• Drop batter by teaspoonfuls into hot oil.
• Fry until golden brown; turn once.
• Drain completely on paper towels.

ZUCCHINI FRITTERS

Steps:

• Trim zucchini and coarsely grate them on a box grater. Put grated zucchini in a colander and squeeze out as much liquid as possible with your hands.
• In a medium bowl, combine the zucchini, onion, flour, fennel, dill, baking powder, oregano, nutmeg, 1/2 tsp salt, and 1/8 tsp pepper and mix well. The mixture should be just moist enough to form into patties. For each fritter, press two generous tablespoons of the mixture into a patty about 3 inches in diameter and 1/4" thick. Arrange them in a single layer on a cookie sheet.
• Pour the oil into a 12" skillet to a depth of 1/4". Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when the edge of one patty is dipped into it. Using 2 slotted metal spatulas, one to lift a patty and the other to push it on the spatula, add as many patties as will fit in the skillet without crowding and fry, flipping once, until golden brown and crisp on both sides, 1-3 minutes per side.
• Transfer the fritters to a paper-towel-lined plate and repeat with another batch, adding more oil as needed.
• Arrange the fritters on a platter and sprinkle with both cheeses. Serve warm.

ZUCCHINI FRITTERS

Steps:

• Combine the eggs, flour, milk, Parmesan and lemon zest. Season with salt and pepper and add parsley mixing well.
• Add the zucchini and set aside.
• Warm the oil and place spoonfuls of zucchini batter in the oil until nice and golden.
• Do this in batches so you do not lower the temp in your oil.
• Carefully remove from oil your finished zuch's and drain on paper towels.

ZUCCHINI FRITTERS

Steps:

• Grate your zucchini into a colander. Once all the zucchini is grated, salt liberally and let sit for a few minutes.
• While letting the salt sit on the zucchini, mince 2-3 (or more) cloves of garlic and put in separate bowl.
• Dice your onion, place in bowl with the garlic.
• *Time saving tip* I put whole cloves of garlic and the onion into the food processor and give a few pulses till they are finely chopped.
• Go back to the zucchini and with the bottom of a coffee cup (or hands); press down HARD on zucchini, squeezing all the liquid out of it that you can. Stir the zucchini around and press again until you feel like you're going to pass out; that should do it. Throw zucchini into the bowl with the onion and garlic.
• Crumble the feta, unless you bought it crumbled already, (if that's the case, just tip it into the zucchini mixture), and mix with zucchini.
• Add eggs one at a time, stirring well in between and adding tablespoons of flour as you go. You want this to be the consistency of thick pancake batter; just barely pourable. If your mix is too thick, add a little water. If it's too runny, add flour. Add your pepper and stir it all together.
• Heat a table top griddle to 350-400 degrees F. Spray with oil or spread melted butter to grease. I prefer olive oil on mine, but it's whatever you like. If you don't have a griddle, you can use a skillet. I have found that the fritters cook better on the griddle. If using a skillet you can pan fry them with an inch or so of oil. It's up to you and what's available in your kitchen.
• Spoon fritters onto griddle (I use an ice cream scoop filled 3/4 full so they all cook even) and let cook for about 4-5 minutes on each side. When the bottom browns and the top bubbles (much like a pancake), flip with a spatula. You want the finished product to be about the size of your palm or a good-sized cookie. When both sides are brown and slightly crispy, remove and drain on paper towels or crumpled newspaper.
• Try not to burn your mouth while eating all of these as soon as they come off the griddle.
• Variations on Zucchini Fritters:.
• You can add more veggies to these: carrots, mushrooms, and yellow squash are all successful add-ins I've used.
• My best friend likes to eat these with Ranch Dressing for dipping. Personally, I'm a purist, but to each his own.
• Happy scarfing!

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

Steps:

• Place the grated zucchini, onion and mint in a bowl and stir. Season with salt and freshly ground black pepper.
• Stir in the egg and breadcrumbs and mix until smooth.
• Shape the mixture into walnut sized balls.
• Heat the oil in a pan and on a medium heat fry the fritters for a few minutes until golden brown. Serve immediately.