ZUCCHINI FRITTERS WITH FETA AND DILL
These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Appetizers
Yield 12 Fritters
Number Of Ingredients 12
Steps:
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg
ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
CHICKPEA FRITTERS WITH ZUCCHINI AND FETA
Savor a rich blend of flavors today when you whip together our recipe for Chickpea Fritters with Zucchini and Feta.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
- Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
- Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
- Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
- Serve fritters with the yogurt mixture.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
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- In a medium mixing bowl, stir together the shredded zucchini, garlic, onion and chickpea flour. Let sit for about 10 minutes.
- Stir in the cheese, jalapeno, egg, salt, baking powder and pepper. The batter will be the consistency of a very thick pancake batter.
- In a small frying pan over medium heat, coat the bottom generously with oil. When the oil is hot, pour a small spoonful of the fritter batter into the oil. Add a few more spoonfuls, leaving space between the fritters. (They will spread out into rounds as they cook.)
- When the fritters are golden brown on the bottom, use a spatula to flip them over and cook the other side. Repeat until you have as many as you like, adding oil as needed and setting the hot fritters on paper towels to soak up any excess oil. Enjoy hot with your choice of dipping sauces.
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