Zippy Zucchini Fritters Recipes

ZUCCHINI FRITTERS

Steps:

• Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

ZIPPY ZUCCHINI FRITTERS

Steps:

• 1. For the dipping sauce, combine all the ingredients in a small prep bowl, and set aside. Make sure that the sugar is fully dissolved.
• 2. While the ingredients in the dipping sauce are getting to know each other, let's start on the fritters. Peel the zucchini , and then grate them using the large holes of a box grater. Chef's Tip: Look for smooth, blemish-free squashes. A small, tender squash is preferable to an oversized, seedy one. If not using straight away, Place squash in a produce bag in the vegetable bin of the refrigerator. If they were fresh, they should last up to a week.
• 3. Place grated zucchini in a colander set inside another bowl, or in the sink and toss with 1/2-teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
• 4. Chef's Note: I like using a clean tea towel, as opposed to using gobs and gobs of paper towels. Just place the grated zucchini in the middle of the towel, and then twist hard... You will be surprised at just how much liquid comes out.
• 5. Remove the zucchini from the towel, place in a large bowl and gently mix in egg, flour, and cornstarch (or arrowroot); season with salt and freshly ground black pepper.
• 6. Chef's Note: Corn Starch Versus Arrowroot Powder Some people have an allergy to corn products... I've found that arrowroot powder performs a similar function... problem solved. Chef's Note: Problems with Flour Because of the gluten content of flour, it's not unusual to find people who can't do flour. A good friend of mine loves baked goods... bread, cookies, cake, you name it, she love it; however, after she eats flour-based products, she feels miserable the rest of the day. This may not be the solution for everybody, but... Most of the flour that we consume has been genetically engineered, and one of the problems with making our lives better through chemistry (yeah right), genetically engineered flour has a ton more gluten. REALLY... a whole ton of the stuff. And I'l be honest with you, you can try all you want with substitutions for flour, but it won't be the same. I found a site that grows and sells heirloom wheat (ansonmills.com). It's real honest-to-goodness non-geneticly engineered wheat, but it's gluten content is WAY lower. I got it for my friend, and guess what? She's eating real wheat products... and no problem. If you have slight problems with wheat products because of the gluten, you might want to explore heirloom wheat. Of all the sites that sell heirloom wheat, I like Ansonmills the best.
• 7. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of zucchini mixture into skillet, flattening into a circle about 4 inches (10 centimeters) wide.
• 8. Cook until golden and crisp, about 5 minutes per side. Transfer fritters to a paper towel-lined plate; lightly season with salt and pepper, if desired.
• 9. Place two of the fritters on a plate with some of the dipping sauce in a bowl on the side.
• 10. Now... get yourself a nice glass of wine; a crisp Chardonnay or Pinot Grigio, for me... thank you very much. And, since zucchini is a Summer vegetable, sit outside on a dreamy mid-summer's night, and see how many fireflies you can count... enjoy. Keep the faith, and keep cooking.

ZIPPY ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.

MEMA RIE'S ZIPPY ZUCCHINI

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

ZIPPY ZUCCHINI

Steps:

• Cut Zucchini into rounds, seperate and discard the ends.
• pour ranch dressing into a sealable plastic bag, and add zucchini.
• Seal the bag.
• Shake your bag o' zucchini until each piece appears satisfactorily covered in ranch remove from bag, (you can dip your ranched slices into the parmesan here) place on a foil lined baking sheet.
• or place your ranched zucchini onto foil lined baking sheet and sprinkle parmesan cheese over all zucchini slices.
• broil on high, 6-8 inches away from flame for 7-8 minutes or this is even toaster oven friendly, but time is reduced to about 5 minutes.