Kremidotiganites Greek Onion Fritters Recipes

SOUTHWEST ONION FRITTERS

Southwest Onion Fritters image

These crispy, golden onion fritters are full of south of the border flavor. Serve them with guacamole and sour cream for the perfect finishing touch. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 2 dozen.

Number Of Ingredients 15

Ingredients

3/4 cup all-purpose flour
2 tablespoons yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 cup 2% milk
1/4 cup sour cream
2 tablespoons minced fresh cilantro
2 cups finely chopped onion
3 green onions, chopped
Oil for deep-fat frying
Guacamole and sour cream

Steps:

Whisk together first eight ingredients. In another bowl, whisk together milk, sour cream and cilantro; add to flour mixture, stirring just until moistened. Fold in onions., In an electric skillet or deep fryer, 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 to 2 minutes per side. Drain on paper towels. Serve with guacamole and sour cream.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)

Kolokithokeftedes (Greek Zucchini Fritters) image

These Greek zucchini fritters are not deep-fried, but pan-fried in olive oil--delicious!

Provided by gus

Time 1h30m

Yield 6

Number Of Ingredients 17

Ingredients

2 large zucchini
2 ½ teaspoons salt, divided
½ cup water, at room temperature
2 tablespoons flaxseed meal
½ cup shredded onion
½ cup shredded potato
½ cup fine dry bread crumbs
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
½ cup shredded carrot
½ cup all-purpose flour
1 teaspoon baking powder
½ cup olive oil

Steps:

Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 24.1 g, Fat 10.9 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 1139.2 mg, Sugar 3.8 g

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