Spiced Courgette Fritters Recipes
EASY ZUCCHINI FRITTERS
These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!
Provided by Amy Gonzalez
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g
SPICED COURGETTE FRITTERS
These easy-to-prepare veggie fritters are similar to Indian pakoras
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 50m
Yield Makes 8-12 fritters
Number Of Ingredients 13
Steps:
- Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).
- Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.
- Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.
Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP
These spiced pea and coriander fritters are easy to make ahead of time. Scatter with crunchy spring onions and serve with the cool minty yogurt dip
Provided by Gizzi Erskine
Categories Buffet
Time 50m
Yield makes 30
Number Of Ingredients 18
Steps:
- In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
- When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
- To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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5/5 (1)Total Time 30 minsCuisine BritishCalories 141 per serving
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- Place the grated courgettes into a large sieve add a good pinch of sea salt and mix with your hands. Then place the sieve over a large bowl, leave for at least 10 minutes, this is to drain off some of the water from the courgettes.
- While the courgettes are draining, make the yoghurt sauce. This is as easy as adding all the sauce ingredients together in a small bowl and then letting it sit in the fridge until you're ready to use it.
- Now make the fritter batter. Using your hands squeeze out any excess water from the grated courgette.
- Then add the courgette, sweetcorn, and spring onions to a large mixing bowl. Add the eggs and stir well.
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- If you have a food processor with a julienning attachment, put the courgettes through at the thickest setting. If not, either use a spiraliser and roughly chop into 10cm lengths, or grate the courgettes coarsely on a box grater (grate lengthways to get longer pieces). Line a large roasting tin with 3 layers of kitchen paper, scatter over the courgettes, sprinkle with sea salt, then top with more kitchen paper and leave to drain for 20 minutes.
- Meanwhile, make the dip. Put the dip ingredients in a food processor or mini chopper and whizz until combined and pale green. Taste and season, then scoop into a bowl and set aside.
- Pat the drained courgettes dry with more kitchen roll, then tip into a large mixing bowl with the spring onions, spices, flour and egg. Season well with salt and pepper and stir to combine.
- Heat about 3cm oil in a large sauté pan or deep frying pan on a high heat. Once the oil is shimmering, drop in a little of the mix – it should sizzle gently. If it doesn’t, heat the oil for longer. When ready, scoop up dessertspoonfuls of the mix and gently slide into the oil using another spoon to help. Repeat until you have 5-6 frying at once. Cook for 2-3 minutes until golden on the underside, then flip over with a slotted spoon or palette knife.
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- Line a colander with cheesecloth and add the grated zucchini, onion, and kosher salt. Toss gently to combine and let drain for 10 minutes. Gather ends of the cheesecloth and squeeze as much liquid as possible from the zucchini and onion.
- In a large bowl, combine the gluten-free flour, baking powder, za'atar, cumin, pepper, and feta cheese. Stir gently, then add the egg and milk and stir to combine. Batter with seem dry. Add the zucchini and onion and stir until thoroughly mixed.
- Preheat Cuisinart 360 Griddle Cooking Center to high heat. Once hot, drizzle with olive oil. Once the olive oil is shimmering, add 2-3 tablespoons of batter and let cook for 5-10 seconds before taking a fork and spreading the batter out into a very thin patty. The thinner the patty, the crispier it will cook. Let cook for 3 minutes per side, or until golden brown and crisp, adding more oil to the griddle as needed. Cook fritters in batches until done, then serve alongside fresh labneh and enjoy!
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- Rinse and dry the zucchini. Trim the ends and grate them on the large holes of a box grater or with the shredder attachment of a food processor.
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