Zucchini Potato Fritters Food

POTATO FRITTERS WITH ZUCCHINI

Steps:

• If you'd like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
• Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass.
• Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside.
• Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.

POTATO ZUCCHINI FRITTERS

Steps:

• Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
• Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
• Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
• Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
• Serve warm with ranch dressing or salsa.

ZUCCHINI AND POTATO FRITTERS

Steps:

• Grate the zucchini on the large holes of a box grater. Mix the zucchini with 3/4 teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients.
• In a large bowl, grate the potato and onion on the smaller holes of the box grater. Add the eggs, flour, remaining 1/4 teaspoon, and ground black pepper.
• Mix to combine. Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Add the zucchini to the rest of the fritter batter and mix to combine.
• Heat 1 - 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown.
• Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters. If you're not serving them to the table immediately, preheat the oven to 200 degrees Fahrenheit before you start frying the fritters. Place the cooked fritters on a rack on top of a baking sheet to stay warm until you are ready to serve them. However, don't keep them in the oven for more than 20-30 minutes, or they will dry out.

ZUCCHINI AND POTATO PANCAKES

Steps:

• In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

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, POTATO AND HERB FRITTERS

Steps:

• Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.
• Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.
• Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8.
• Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.
• Combine the yoghurt and extra mint.
• Serve the fritters immediately with the yoghurt and mint topping.

POTATO ZUCCHINI FRITTERS

Steps:

• Coarsely grate potato and zucchini.
• There should be 1 cup of grated potato and 2 cups of grated zucchini.
• In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
• In a large frying pan, heat butter and oil to medium-high heat.
• Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
• Fry for 2 minutes or until golden brown on the bottom.
• Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
• Add additional butter and oil if required for frying the remaining fritters.
• Serve with a dill dip or serve them just as they are.
• If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
• Continue to spoon the mixture to fry.

ZUCCHINI FRITTERS

Steps:

• Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
• In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
• Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

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.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
• Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
• Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.