Potato Zucchini Fritters The Effortless Recipe For Tasty Vegetable Fritters Recipes

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 PARMESAN FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
• Drain the zucchini and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

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!

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.

POTATO ZUCCHINI FRITTERS: THE EFFORTLESS RECIPE FOR TASTY VEGETABLE FRITTERS

Steps:

• Grind the zucchini and potato.
• Put them in a bowl and add eggs.
• Add the cheese, flour, breadcrumbs, salt, pepper, chopped parsley, cayenne pepper and mix well.
• Pour the oil into a pan over medium-hot heat. Use a spoon and drop spoonsful of the mixture into the pan.
• Fry them for about 3-4 minutes per side.
• To prevent greasiness, drain the potato zucchini fritters on a plate lined with a paper towel, then serve.