Zucchini Cheese And Herb Fritters Recipes
CRISPY ZUCCHINI FRITTERS RECIPE (KOLOKITHOKEFTEDES)
5 ingredients and 15 minutes to make truly crispy, finger-licking good Zucchini Fritters With Feta Cheese.
Provided by [email protected]
Categories Appetizer Side Dish Snack
Number Of Ingredients 8
Steps:
- In a large bowl grate the zucchinis, using a box grater.
- Add the remaining ingredients and stir everything well until you have a nice and thick mixture.
- Cover the bottom of a non-stick frying pan with one finger of olive oil and one finger of frying oil (such as canola). Heat over high heat on an electric stove or medium-high heat on gas.
- Once the oil gets really hot, take a spoonful of the mixture and carefully add it to the hot oil. They don't need to be perfectly round, just toss in as-is to create nice and crispy edges. Add 5-6 fritters at a time and flip them after about 3 minutes. Cook for another 3-4 minutes or until deep golden in color.
- Transfer on paper towels to drain excess oil and proceed on cooking the next batch.
- Serve warm along with your favorite dip!
Nutrition Facts : ServingSize 1 fritter, Calories 77 kcal, Carbohydrate 3 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 73 mg, Fiber 1 g, Sugar 1 g
ZUCCHINI-PARMESAN CHEESE FRITTERS
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Provided by VeggieCravings
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
- Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
- Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.
Nutrition Facts : Calories 138 calories, Carbohydrate 6.7 g, Cholesterol 23.3 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 248 mg, Sugar 1.8 g
ZUCCHINI FRITTERS WITH HERBS AND CHEESE
Categories Cheese Herb Appetizer Side Fry Yogurt Zucchini Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
- Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.
ZUCCHINI & CHEESE FRITTERS
This was my Mom's recipe. It's an easy recipe to make and so versatile. Just add whatever spices or herbs you like.
Provided by Junebug
Categories < 30 Mins
Time 30m
Yield 1 Batch
Number Of Ingredients 7
Steps:
- Mix all ingredients just until blended.
- Heat enough oil in a pan to cover bottom.
- Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp.
- Remove from oil and drain on paper towels.
- Sprinkle lightly with salt.
ZUCCHINI, CHEESE AND HERB FRITTERS
Categories Cheese Herb Vegetable Appetizer Brunch Fry Vegetarian Lunch Zucchini Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 30 fritters
Number Of Ingredients 13
Steps:
- Make zucchini batter:
- Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
- Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
- Fry fritters:
- Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
- Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
- Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.
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4.3/5 (6)Estimated Reading Time 3 minsServings 5Calories 234 per serving
- Grate the zucchini and remove the moisture by placing in a colander and pressing a paper towel on top. In a small bowl beat the eggs. In a medium sized bowl add the zucchini, eggs, flour, cheese, Italian seasoning, salt and pepper and combine.
- Heat a large skillet to medium high heat and add the vegetable oil to the pan. Drop the zucchini batter into the skillet. (About 1/4 cup). Let it cook about 2-3 minutes until it turns golden brown and flip.
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4.8/5 (6)Total Time 20 minsCategory Main CourseCalories 286 per serving
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EASY ZUCCHINI FRITTERS RECIPE - EASY GOOD IDEAS
From easygoodideas.com
Cuisine AmericanCategory Appetizer, Side Dish, SnackServings 4Calories 212 per serving
- 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.
- Heat oil in a large skillet over medium heat. Using a ¼ cup measuring scoop add zucchini mixture to the skillet then use the bottom of the scoop to flatten the fritter into a round shape. You can probably fit 3 or 4 fritters per batch. Cook 2-4 minutes per side flipping once. They should be golden brown and crispy. Put them on a plate covered with paper towel and gently cover and pat them dry. Serve with your favorite dipping sauce and add salt and pepper as needed.
ZUCCHINI FRITTERS WITH HERB-&-MOZZARELLA SALAD RECIPE ...
From myrecipes.com
5/5 (6)Total Time 25 minsServings 4
- Stir together first 7 ingredients in a medium bowl. Place one-third of zucchini on two layers of paper towels, and squeeze out excess liquid. Repeat with remaining zucchini, discarding paper towels after each use.
- Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.
- Drop 4 to 5 firmly packed 1/4 cupfuls zucchini mixture into hot oil; press lightly to flatten. Cook 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Repeat with remaining zucchini mixture.
- Stir together olive oil and next 2 ingredients; toss with mozzarella and herbs. Top fritters with herb salad before serving.
CRISPY ZUCCHINI FRITTERS RECIPE - AIR FRYER OR PAN FRIED
From tastyoven.com
5/5 (33)Total Time 15 minsCategory Appetizer, SnackCalories 78 per serving
- Using a soup ladle, transfer batter in small quantities to the hot griddle. Press down on the batter gently with a spatula and cook 2-3 minutes on each side, until golden brown.
HERBED ZUCCHINI FETA FRITTERS RECIPE | FOOD & WINE
From foodandwine.com
4/5 Total Time 50 minsServings 4-6
- Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.
- In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.
- Preheat the oven to 350°. In a medium saucepan, heat 1/2 inch of vegetable oil to 350°. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes. Serve the zucchini fritters hot with the cucumber-yogurt sauce.
ZUCCHINI AND MASCARPONE FRITTERS - THROUGHTHEFIBROFOG
From throughthefibrofog.com
Cuisine American, BritishTotal Time 40 minsCategory Dinner, Lunch, Main Course
- Place the grated zucchini in a clean tea towel, pull up by the corners and squeeze (over the sink) out as much liquid as possible.
- Add all the ingredients to a bowl, except the olive oil. Stir very thoroughly until you have a fairly wet batter. If it seems too wet then add a touch more flour.
- Drizzle the oil into a pan, and then on a medium heat spoon a couple of tbsp of your fritter 'batter' into your hands. Roll into a ball, then place in the pan. Press down on the fritter with a spatula to form the fritter shape.
- Cooking time will vary depending on how thick the fritter is. Fry for 3-5 minutes until golden brown. Carefully flip with a spatula to cook the other side. You may need to add a little more oil to the pan if it gets too dry as you cook the fritters.
CHEESY CORN ZUCCHINI FRITTERS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (5)Total Time 30 minsCategory Breakfast, SnackCalories 251 per serving
- Dice the zucchini and saute in a small splash of oil over medium-high heat until golden and cooked through. Season with salt and pepper.
- Combine the flour, sugar, salt and baking powder in a bowl and whisk well. In a separate bowl, whisk together the eggs, oil and milk.
- Pour the wet ingredients into the dry and mix until just combined. Add the zucchini, corn, cheese and herbs and fold in.
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