Golden Zucchini Fritters Recipes
GOLDEN ZUCCHINI FRITTERS
A yummy summer side for those extra zucchini. The recipe calls for feta, but I used a small chunk of chevre, instead. From Chatelaine, July 2011.
Provided by Isabeau
Categories Vegetable
Time 39m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine zucchini and salt. Let stand 10 minutes in a colander.
- Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
- Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.
Nutrition Facts : Calories 181.2, Fat 9.1, SaturatedFat 4, Cholesterol 109.7, Sodium 545, Carbohydrate 16.5, Fiber 1.6, Sugar 3.5, Protein 8.8
ZUCCHINI FRITTERS
Zucchini fritters make a great appetizer or snack! These crips nuggets are best served warm with a dipping sauce on the side. Fritters are easy and fun to eat and make a great way to use up summer's best vegetables!
Provided by Tanya Schroeder
Categories appetizer
Time 45m
Number Of Ingredients 15
Steps:
- Fill a large stockpot an inch deep with vegetable oil. Place the pot over medium hight heat. Allow the oil to come to 365 degrees.
- Meanwhile, in a bowl, combine the flour, baking powder, salt, garlic powder, shredded cheese, and zucchini.
- In a measuring cup, whisk together the milk and the egg. Add milk mixture to the flour mixture, stirring to combine.
- Using a small cookie scoop, drop the fritter dough into the hot and oil.
- Cook the fritters for 2-3 minutes or until golden brown. Remove the fritters to a paper towel-lined baking sheet.
- Continue this process with the remaining batter.
- For the sauce, stir together the yogurt, mayo, seasoning mix, milk and Parmesan cheese. Serve with the fritters.
Nutrition Facts : Calories 75 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ZUCCHINI PIZZA FRITTERS
These zucchini pizza fritters are the perfect after-school snack. Plus, they're freezer friendly! -Marisa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 400°. Coarsely grate zucchini, potato and onion. Place grated vegetables on a double thickness of cheesecloth or a clean tea towel; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the egg, flour, Parmesan, garlic powder, onion powder, parsley, salt and pepper. Form mixture into 1/4-cup patties., In batches, place patties in a single layer onto greased tray in air-fryer basket. Cook until lightly browned, 15-20 minutes. Serve with sauce if desired., Oven method: Preheat oven to 400°. Place fritters on a parchment-lined baking sheet. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 44 calories, Fat 1g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CLEAN EATING ZUCCHINI COTTAGE CHEESE FRITTERS
These healthy zucchini cottage cheese fritters are one of the only two zucchini recipes I can get my fussy kids to eat.
Provided by Stephanie
Categories Dinner Lunchbox Sides Vegetables
Number Of Ingredients 9
Steps:
- Grate your Zucchinis. Sprinkle salt over them and and place in a strainer for a couple minutes. Press down on them to release as much excess liquid as possible
- Beat your eggs lightly in a large mixing bowl. Add all remaining ingredients: Zucchini, spring onion, cottage cheese, garlic, pepper, flour and baking powder. Mix until combined
- Heat a frypan at medium heat. Add a little oil. Spoon 1 - 2 tablespoons of batter per fritter into the pan* SEE NOTE. Cook for two minutes then flip and cook the other side for two minutes until golden. Remove from pan and transfer to a wire wrack while you cook remaining batter
- Serve
Nutrition Facts : Calories 61 kcal, Carbohydrate 7 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 356 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Place grated zucchini in a colander in the sink and sprinkle ½ tablespoon of salt. Let sit for 10-15 minutes. Place a clean kitchen towel on the counter and place the zucchini on it. Cover the zucchini with the towel and squeeze the water out.
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- Put the grated zucchini in a bowl and add a pinch of salt. Leave for 10 minutes so the salt starts extracting the moisture.
- Meanwhile, whisk the egg, the stock, the ground coriander and a good pinch of salt and pepper in a large bowl until well combined.
- Then, add half of your self-raising flour and whisk until there are no lumps. Add the other half of your flour and again, whisk until smooth.
- Now would be a good time to spend 1-2 minutes squeezing as much liquid out of the zucchini as possible. Then, add it to the fritter batter along with your parsley and stir through.
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- Preheat oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl.
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- Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.
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