French Zucchini Fritters Recipes

THE BEST ZUCCHINI FRITTERS EVER

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

CRISPY ZUCCHINI FRITTERS

Steps:

• Combine zucchini, spring onions, and dill in a large bowl. Stir in salt. Add egg; stir until well-combined. Stir in flour and garlic until batter comes together.
• Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into hot oil. Fry until browned and cooked through, about 3 minutes per side.

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.

Steps:

• Grate the zucchini and place it in on a paper towel.
• Using the paper towel, drain the water from the zucchinis (as shown on picture in the post)
• In a bowl, add the eggs, beat them well.
• Add the zucchini and corn. Mix well.
• Add the flour, pesto and bacon and stir some more.
• On medium heat, drizzle some olive oil on a pan. When hot, using a tablespoon or an icecream scoop, pour some of the mix on the pan and cook it for 2/3 minutes on each sides.
• Repeat until done the preparation is all used up.
• Serve warm or cold. Both delicious!

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.

FRENCH ZUCCHINI FRITTERS

Steps:

• Place all the ingredients for the fritter batter in a bowl and beat until smooth.
• Cut the zucchini into even slives about 1/5 inch thick.
• Dip the slives in the fritter batter and fry four-by-four in hot oil.
• Drain on absorbent paper.
• Season the fritters with fleur de sel.