Basil Fritters Recipes

POTATO BASIL FRITTATA

Potato Basil Frittata image

Provided by Ina Garten

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Steps:

Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

BILL'S MOZZARELLA AND BASIL FRITTERS

Bill's Mozzarella and Basil Fritters image

Made these the other day and I think they are fantastic. Based on a recipe of William Granger. These are best served with you own fresh made Italian tomato sauce along with some basil leaves and rocket salad

Provided by Latchy

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g mozzarella cheese
200 g grated parmesan cheese
2 cloves crushed garlic
1/2 cup of shredded basil
2 lightly beaten eggs
1/4 cup all-purpose flour
1 lemon, zest of
freshly grated salt and black pepper
olive oil (for frying)

Steps:

Place all the ingredients except the oil into a bowl and mix well to combine.
Shape the mixture into 12 small patties and refrigerate for at least 1/2 hour.
Heat the oil in a large non-stick fry pan on medium high heat and fry the fritters for a few minutes on each side until they are nice golden colour.
Drain on paper towel and keep warm in a low oven while cooking the remaining fritters.

ZUCCHINI, BASIL & FETA FRITTERS

Zucchini, Basil & Feta Fritters image

Make and share this Zucchini, Basil & Feta Fritters recipe from Food.com.

Provided by Nate The Chef

Categories Lunch/Snacks

Time 40m

Yield 8 fritters, 8 serving(s)

Number Of Ingredients 9

Ingredients

400 g small zucchini
3 green onions, thinly sliced
150 g feta cheese, finely crumbled
1/3 cup basil leaves, shredded
2 eggs, seperated
salt & fresh ground pepper
1/2 cup plain flour
1/2 tablespoon baking powder
vegetable oil

Steps:

Coarsley grate zucchini. Firmly squeeze zucchini to remove excess moisture. Place into a medium bowl.
Add green onions, feta, basil and egg yolks. Season with salt and pepper to taste. Stir to combine. Sift flour and baking powder together and stir into zucchini mixture.
Whisk egg whites in a small bowl until soft peaks form. Using a metal spoon, gently fold egg whites into zucchini mixture.
Heat 1/2cm oil in a large non-stick frying pan over medium eat. Using approximately 2 heapedtablespoons mixture per fritter, spoon mixture intopan and cook, in batches, for 2-3 minutes on each side until golden. Drain fritters on paper towel and serve.

Nutrition Facts : Calories 107.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 69.6, Sodium 301, Carbohydrate 9.3, Fiber 1.1, Sugar 1.9, Protein 5.8

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