Green Fritters Recipes

GREEN FRITTERS

Steps:

• Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
• Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
• Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.

GREEN ONION FRITTERS

Steps:

• Fill a medium saute pan with 2-3 inches of vegetable oil and heat to medium-high heat.
• Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.
• In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side).
• Add the chopped green onions and season with cayenne, salt & pepper.
• When the oil is ready for frying, drop by spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy.
• This should take no more than 3-4 minutes.
• Remove and drain on the paper towel lined plate.
• Reseason with salt while they are still hot.

GREEN BEAN FRITTERS

Steps:

• Cut green tops from onions (save white portion for another use). Cut tops into narrow strips; soften in boiling water for 30 seconds. Drain and rinse in cold water. Wrap each strip round a bundle of eight green beans; gently tie a knot., Place 1/2 in. of water in a large skillet; add bean bundles and 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain on paper towels. , In a large bowl, beat egg yolks until lemon-colored. Stir in the flour, pepper and remaining salt. In another bowl, beat egg whites until stiff peaks form. Fold into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Dip bean bundles in batter; fry a few at a time until golden brown, about 3-4 minutes on each side. Drain on paper towels. , In a small bowl, combine salsa ingredients. Serve with fritters.

GREEN CHILE CORN FRITTERS

Steps:

• In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until moistened. Let stand 5 minutes. Fold in corn and green chiles., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve with desired condiments.

GREEN CHILE CORN FRITTERS

Steps:

• Heat oil (2 to 3 inches) in deep fryer to 375°F.
• Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
• Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

BEET AND BEET GREEN FRITTERS

Steps:

• Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl for 1 hour, tossing and squeezing the beets from time to time (wear rubber gloves to protect your hands from the color). After an hour, take up the grated beets by the handful, squeeze out as much liquid as you can and transfer to a bowl.
• While the beets are draining, heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop fine. Alternatively, steam the greens for 2 minutes above 1 inch of boiling water.
• In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency. If it seems wet, add more bread crumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
• Combine the oils in a large frying pan and heat until rippling, about 275 degrees. Meanwhile, take up heaped tablespoons of the beet mixture and form patties. Lightly dredge in flour. Carefully transfer to the pan, taking care to fry them in batches so you don't crowd the pan, and fry until patties are golden brown on both sides. Use tongs, a slotted spatula or a spider to turn the fritters over. Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.