Basil Fritters Recipes

ZUCCHINI BACON FRITTERS WITH BASIL-MAYO DIPPING SAUCE

Steps:

• Make basil mayo:
• Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
• Make fritters:
• Preheat oven to 200°F.
• Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
• Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.
• Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.
• Serve fritters with basil mayo.

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

ZUCCHINI, BASIL & FETA FRITTERS

Steps:

• Coarsley grate zucchini. Firmly squeeze zucchini to remove excess moisture. Place into a medium bowl.
• Add green onions, feta, basil and egg yolks. Season with salt and pepper to taste. Stir to combine. Sift flour and baking powder together and stir into zucchini mixture.
• Whisk egg whites in a small bowl until soft peaks form. Using a metal spoon, gently fold egg whites into zucchini mixture.
• Heat 1/2cm oil in a large non-stick frying pan over medium eat. Using approximately 2 heapedtablespoons mixture per fritter, spoon mixture intopan and cook, in batches, for 2-3 minutes on each side until golden. Drain fritters on paper towel and serve.

TOMATO FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add water 1 Tbsp. at a time to thin it slightly until it loosens up and mixes easily. , In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels.

BASIL FRITTERS

Steps:

• 1 In a small bowl, whisk together the flour, cornstarch, and salt. Stir in enough of the club soda to make a thick, smooth batter. Let stand 1 hour. 2 Pour the oil to a 1/2-inch depth in a small heavy saucepan. Heat over medium heat until a small drop of the batter sizzles and swims around the pan when added to the hot oil. 3 Line a tray with paper towels. Wipe the basil leaves with a damp paper towel. Dip the leaves in the batter. Remove the leaves a few at a time and slip them into the hot oil. Fry 2 minutes or until golden on both sides. Transfer to the paper towels to drain. 4 Fry the remaining leaves in the same way. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BILL'S MOZZARELLA AND BASIL FRITTERS

Steps:

• Place all the ingredients except the oil into a bowl and mix well to combine.
• Shape the mixture into 12 small patties and refrigerate for at least 1/2 hour.
• Heat the oil in a large non-stick fry pan on medium high heat and fry the fritters for a few minutes on each side until they are nice golden colour.
• Drain on paper towel and keep warm in a low oven while cooking the remaining fritters.