Gourmet Zucchini Fritters No Cheese Recipes

ZUCCHINI FRITTERS WITH HERBS AND CHEESE

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.

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.

THE BEST ZUCCHINI FRITTERS EVER

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

GOURMET ZUCCHINI FRITTERS (NO CHEESE!)

Steps:

• Shred the zucchini squash on a box shredder (large side) or with a mandolin.
• In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
• In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
• Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
• In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
• Place finished patties on paper towels to drain while finishing the remaining patties.
• Serve with lemon wedges as garnish, on the side.

ZUCCHINI, CHEESE AND HERB FRITTERS

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.