Zucchini Fritter Benedict Vegetarian Recipes

VEGAN ZUCCHINI FRITTERS

Steps:

• Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
• Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
• Add in the melted vegan butter and mix into a thick batter.
• Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
• Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
• Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
• Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
• Serve with vegan sour cream and chopped spring onions.

ZUCCHINI FRITTERS (VEGAN)

Steps:

• Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.
• Add few pinches of salt to the zucchini and mix well.
• Set aside for 15 minutes.
• In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
• After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.
• In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.

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.

ZUCCHINI FRITTERS

Steps:

• For soy dipping sauce:
• Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
• For fritters:
• Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
• Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
• DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

FARMHOUSE EGGS BENEDICT ON ZUCCHINI FRITTERS! (PALEO-WHOLE30 OPTION)

Steps:

• Preheat oven to 200 degrees (to keep fritters warm)

VEGAN OIL-FREE CORN ZUCCHINI FRITTERS

Steps:

• First you will need to shred your zucchini and weigh 274 grams. Make sure you are using the larger wholes on your grater and not the tiny holes. Refer to photo above, but basically use the 1/4 inch size holes on your grater. You want them in the shredded strips, not the super fine grated. After shredding, loosely fill 2 1/2 cups to accurately measure.
• Place your shredded zucchini into a strainer and place a couple of paper towels on top and press down really hard squeezing out all the excess water beneath the strainer. Then wrap the zucchini in a papertowel and squeeze out any more. You don't need to obsess over every drop, just get most of the water out so the cakes cook up and aren't too watery. Place the dried zucchini into a large bowl.
• Add the corn and almond butter.
• In a separate small bowl, combine the oat flour (make sure it is finely ground into a powder if making your own), garlic powder, onion powder, salt, pepper and smoked paprika and stir until well mixed.
• Add the dry mixture to the zucchini mixture and stir for a good couple of minutes until it all comes together. It will seem too dry at first, but keep stirring and pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky. It will seem like they won't hold, but trust me, they bake up and become much more firm.
• Divide into 4 sections and form balls and then flatten out into little patties about 1/2 inch thick. Place onto parchment paper and chill in the fridge for 30 minutes to firm up some.
• Once the time is almost up, preheat the oven to 400 degrees and line a sheet pan with parchment paper. Bake the patties for 25 minutes, carefully flip them over with a spatula (they will be tender but should flip easily) and bake for another 10-15 minutes depending on how crispy you want them. They should be a very golden brown color. Let cool about 10 minutes before serving.
• While they are baking, prepare the creamy lemon pepper sauce!

BAKED ZUCCHINI FRITTERS

Steps:

• Preheat oven to 400°
• Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
• Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
• Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
• In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
• After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
• Stir in the chickpea flour, combining thoroughly
• Form the batter into 12 balls (each ball will be a little less than 1/4 cup)
• Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
• Bake in the center of the oven for 12minutes
• Flip the patties and bake 12 more minutes
• Garnish with parsley and serve hot or allow to cool and refrigerate.

ZUCCHINI FRITTER BENEDICT (VEGETARIAN)

Steps:

• Grate zucchini over the large holes of a box grater. Transfer to a fine-mesh strainer. Mix in 1 teaspoon salt. Set strainer over a bowl and let drain, about 10 minutes.
• Whisk creme fraiche, lemon juice, mayonnaise, and hot sauce together in a bowl. Stir in 1 teaspoon lemon zest. Place sauce in the refrigerator.
• Squeeze excess moisture from zucchini using a clean dish towel. Measure 2 cups grated zucchini into a bowl. Mix in eggs, scallions, thyme, and zest of 1 lemon.
• Combine flour, baking powder, 1/2 teaspoon salt, and pepper in a separate bowl. Fold gently into the zucchini mixture until a batter forms.
• Preheat oven to 200 degrees F (95 degrees C).
• Heat canola oil in a nonstick skillet over medium-high heat. Drop 2 tablespoons zucchini batter into the skillet; flatten with the back of the spoon. Cook until golden brown, 2 to 3 minutes per side. Transfer to an oven-proof plate. Place in the warm oven. Repeat with remaining batter to make 3 more fritters.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in rice vinegar, and keep the water at a gentle simmer. Crack each egg into a small ramekin or bowl. Slip eggs into the hot water one at a time while whisking the water. Cook until the whites are firm and the yolks have thickened, about 4 minutes. Remove eggs from the water with a slotted spoon and dab on a kitchen towel to dry.
• Place 1 poached egg over each zucchini fritter. Drizzle sauce on top. Garnish with chopped chives and paprika.

ZUCCHINI FRITTER

Steps:

• Place the shredded zucchini in the center of a kitchen towel. Gather the edges of the towel together to form a ball with the zucchini. Move to the sink or place a bowl underneath, and twist the towel to wring the water from the zucchini. You should end up with about 2 cups of shredded zucchini at the end of this process.
• After wringing the moisture from it, place the zucchini in a bowl followed by the remaining ingredients except the eggs, and mix together.
• Add the eggs and stir until the mixture is evenly moistened.
• Heat a frying pan over medium heat. Once the pan is heated, add just enough oil to the pan so that it will reach about 1/2 way up the sides of the zucchini fritters.
• Drop the zucchini fritters into the hot oil and press lightly to flatten. Fry until the fritter is golden brown on one side, 2-3 minutes or so, then turn, and fry on the other side.
• Remove the fritters from the frying pan and drain on paper towels.