Golden Zucchini Fritters Recipes

GOLDEN ZUCCHINI FRITTERS

Golden Zucchini Fritters image

A yummy summer side for those extra zucchini. The recipe calls for feta, but I used a small chunk of chevre, instead. From Chatelaine, July 2011.

Provided by Isabeau

Categories Vegetable

Time 39m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons oil
2 zucchini, grated
1/2 teaspoon salt
2 eggs
1/2 cup flour
2 tablespoons fresh dill, chopped
1/2 cup feta, crumbled
2 green onions, sliced

Steps:

Combine zucchini and salt. Let stand 10 minutes in a colander.
Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.

Nutrition Facts : Calories 181.2, Fat 9.1, SaturatedFat 4, Cholesterol 109.7, Sodium 545, Carbohydrate 16.5, Fiber 1.6, Sugar 3.5, Protein 8.8

ZUCCHINI FRITTERS

Zucchini Fritters image

Serve these savory fritters with tzatziki, a garlicky yogurt sauce.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon (1 lemon) freshly grated lemon zest
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 lemon, cut into 8 wedges (optional)

Steps:

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

ZUCCHINI FRITTERS

Zucchini Fritters image

Categories Vegetable Appetizer Side Fry Vegetarian Quick & Easy Zucchini Summer Winter Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 16 fritters

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil
3 medium zucchini, trimmed, cut into scant 1/2-inch pieces
3 large garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup whole milk
Lemon wedges

Steps:

Heat 2 tablespoons oil in large skillet over medium-high heat. Add zucchini, garlic and dried red pepper. Sauté until zucchini is brown, about 8 minutes.
Stir flour, baking powder, oregano, salt and pepper in medium bowl to blend. Add milk; whisk until smooth thick batter forms. Stir in zucchini mixture.
Heat 1 1/2 tablespoons oil in same skillet over medium heat. Drop half of batter by rounded tablespoonfuls into skillet. Cook until fritters are brown and cooked through, about 4 minutes per side. Transfer to warm platter. Repeat with remaining oil and batter. Serve with lemon wedges.

EASY ZUCCHINI FRITTERS

Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

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.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

ZUCCHINI FRITTERS

Zucchini Fritters image

Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables.

Provided by MooShell

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups shredded zucchini
1 cup shredded yellow squash
1 cup shredded carrots
½ teaspoon salt
1 cup corn muffin mix
1 teaspoon baking powder
½ teaspoon sweet paprika
2 large eggs, lightly beaten
2 tablespoons vegetable oil, or more as needed

Steps:

Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 29.7 g, Cholesterol 93.9 mg, Fat 12.9 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 1029.3 mg, Sugar 6.3 g

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