Zucchini Fritters Gordon Ramsay Recipes

ZUCCHINI FRITTERS

Zucchini Fritters image

Provided by Michael Symon : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Greek yogurt
Picked dill, to garnish
Additional lemon zest, to garnish

Steps:

Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

ZUCCHINI FRITTERS -GORDON RAMSAY

ZUCCHINI FRITTERS -GORDON RAMSAY image

Categories Vegetable Appetizer Fry Low Carb Quick & Easy Healthy

Yield 20-24 Fritters

Number Of Ingredients 11

Ingredients

2 lge zucchini
Sea salt & black pepper
2 T olive oil &more for frying
1 lge onion chopped
2 cloves garlic finely chopped
3 lge eggs
7 oz feta, diced
Mint chopped fine
Dill chopped fine
2 T pine nuts
3-4 T ap flour

Steps:

Coarsely grate zucchini. Sprinkle a pinch of salt, mix well and let sit for 10 min. Squeeze zucchini with hands to remove juices and tip into lge bowl. Heat 2 T oil in skillet and sauté onion and garlic with pinch each of salt and pepper until softened. Cool slightly and mix with zucchini. Add eggs, feta, herbs, pine nuts and 3 T flour to zucchini. Add generous grinding pepper and mix well until evenly combined. If too wet add another T flour. Heat a thin layer of oil in a skillet. Drop spoonfuls into skillet. Cook 2-3 min each side until golden. Transfer to a warm plate line with paper towels and keep warm. Serve warm with lemon wedges, or yogurt based drizzle.

ZUCCHINI FRITTERS

Zucchini Fritters image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

HALOUMI & ZUCCHINI FRITTERS

Haloumi & Zucchini Fritters image

Delicious savoury fritters

Provided by roobarb100

Time 30m

Yield Makes Pieces

Number Of Ingredients 6

Ingredients

180g haloumi, grated
2 zucchini, grated
3 shallots, finely chopped
2 tbsp plain flour
1 egg, lightly beaten
Salt & pepper

Steps:

Put haloumi, zucchini, shallots, flour & eggs into a bowl, season. Stir to combine.
Heat 2 tbsp oil in a large non stick frypan over a medium heat.
Cook heaped tbsp's of mixture, about 6 at a time for 2-3 minutes each side until golden brown.
Drain on paper towels and serve.

GORDON RAMSAY'S ZUCCHINI CANNELLONI WITH RICOTTA & PINE NUT

Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut image

Make and share this Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut recipe from Food.com.

Provided by Valerie Dalton

Categories < 4 Hours

Time 1h5m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

Ingredients

2 small zucchini (ends removed)
1 1/2 tablespoons olive oil, plus extra for drizzling
2 cups ricotta cheese
1 lemon juice, juice
sea salt and black pepper
1 tablespoon toasted pine nuts
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon balsamic vinegar, to drizzle

Steps:

Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

Nutrition Facts : Calories 572, Fat 45.3, SaturatedFat 22.1, Cholesterol 125.5, Sodium 220.4, Carbohydrate 13.2, Fiber 1.6, Sugar 2.9, Protein 30.3

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