Zucchini Fritters With Roasted Red Pepper Dip Food

ZUCCHINI PATTIES WITH DILL DIP

Steps:

• For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

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.

ZUCCHINI FRITTERS

Steps:

• For soy dipping sauce:
• Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
• For fritters:
• Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
• Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
• DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

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:

• Shred zucchini using the large holes on a cheese grater.
• Transfer shredded zucchini to a large kitchen towel or thick paper towels; close the towel around the zucchini and squeeze out as much liquid as possible.
• Place zucchini in a large mixing bowl.
• Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
• If the mixture looks a little wet and won't hold together, add a bit more breadcrumbs.
• Heat vegetable oil in a large and deep skillet set over medium heat. Oil should cover the bottom of the skillet and should be about ¼ inch deep.
• Once oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
• Cook for 2 to 3 minutes or until golden brown.
• Flip the cakes over and continue to cook for 2 to 3 more minutes, or until browned.
• Remove cakes from skillet and transfer to a paper towel lined plate.
• In the meantime, combine sour cream and herbs in a small bowl; mix until incorporated. Taste and adjust.
• Serve warm zucchini cakes with the sour cream dipping sauce.