ZUCCHINI FRITTERS
Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
- In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
- Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.
ZUCCHINI AND WHITE BEAN FRITTERS
Zucchini and cannellini beans getting mashed and mixed and then fried up inside a cornmeal coating.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper.
- Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal.
- Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side.
ZUCCHINI-BEAN FRITTERS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. My mom got me to eat vegetables this way, then I with my children and now my daughter with hers--due to the black beans, this recipe is a good source of Iron. My daughter even packs a few in her daughters lunch bag.
Provided by tonilash
Categories Vegetable
Time 30m
Yield 15 20, 4 serving(s)
Number Of Ingredients 10
Steps:
- in large bowl, beat two eggs, add tsp each of salt/pepper. Add 2 tbs og heavy cream, tsp of oregano.
- Grate 2 zucchini, chop one red pepper. Add drained can of black beans and 1/2 cup of flour. Stir and drop by tbs. on pan that has 4tbs of vegatable oil.
- Fry gently, turning once and then place each drained fritter on pan 9x12 lined with Reynolds wrap.
- Bake for 10-15 minutes in 350 oven. Enjoy, can be eaten cold.
Nutrition Facts : Calories 199.4, Fat 5.9, SaturatedFat 2.7, Cholesterol 103.3, Sodium 338.9, Carbohydrate 27.1, Fiber 5.7, Sugar 3.9, Protein 10.1
ZUCCHINI-CORNBREAD FRITTERS
Steps:
- In a large bowl, stir together first seven ingredients. In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoons into skillet. Fry for 2 minutes on each side or until golden brown. Drain on paper towels; keep warm.
Nutrition Facts : Calories 102 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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