POTATO ZUCCHINI FRITTERS
My recipe for Potato Zucchini Fritters is loaded with potatoes, zucchini and mozzarella cheese. They are so good, they'll be gone before you're done frying them all.
Provided by Joanna Cismaru
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.
- Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.
- Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.
- Serve warm with ranch dressing or salsa.
Nutrition Facts : ServingSize 1 fritter, Calories 105 kcal, Carbohydrate 16 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 132 mg, Fiber 1 g, Sugar 1 g
ZUCCHINI AND POTATO FRITTERS
Zucchini and Potato Fritters are made from grated zucchini and potatoes, mixed in a batter, then pan fried golden and crisp on the outside and tender on the inside.
Provided by Olga's Flavor Factory
Categories Appetizer
Time 1h
Number Of Ingredients 7
Steps:
- Grate the zucchini on the large holes of a box grater. Mix the zucchini with 3/4 teaspoons of salt and place the zucchini in a fine mesh sieve and set aside to drain while you prep the rest of the ingredients.
- In a large bowl, grate the potato and onion on the smaller holes of the box grater. Add the eggs, flour, remaining 1/4 teaspoon, and ground black pepper.
- Mix to combine. Squeeze out as much of the liquid from the grated zucchini as possible. Discard the liquid. Add the zucchini to the rest of the fritter batter and mix to combine.
- Heat 1 - 2 Tablespoons of oil in a nonstick skillet over medium heat until shimmering. Spoon the batter into the skillet, using the back of the spoon to flatten them out, creating fritters. Cook for about 3 minutes per side, until golden brown.
- Drain the fritters on a paper towel-lined plate. Continue pan-frying the fritters. If you're not serving them to the table immediately, preheat the oven to 200 degrees Fahrenheit before you start frying the fritters. Place the cooked fritters on a rack on top of a baking sheet to stay warm until you are ready to serve them. However, don't keep them in the oven for more than 20-30 minutes, or they will dry out.
ZUCCHINI PARMESAN FRITTERS RECIPE BY TASTY
Here's what you need: zucchini, water, shredded parmesan cheese, egg, flour, garlic, salt, lemon juice, vegetable oil
Provided by Katie Aubin
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
- Drain the zucchini and let cool in a medium mixing bowl.
- Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
- Place a large pan over medium-high heat and add vegetable oil.
- Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
- Remove from pan and place on paper towel to absorb excess oil.
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
POTATO ZUCCHINI FRITTERS
An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 27m
Yield 12 fritters, 12 serving(s)
Number Of Ingredients 11
Steps:
- Coarsely grate potato and zucchini.
- There should be 1 cup of grated potato and 2 cups of grated zucchini.
- In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
- In a large frying pan, heat butter and oil to medium-high heat.
- Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
- Fry for 2 minutes or until golden brown on the bottom.
- Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
- Add additional butter and oil if required for frying the remaining fritters.
- Serve with a dill dip or serve them just as they are.
- If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
- Continue to spoon the mixture to fry.
Nutrition Facts : Calories 98.4, Fat 5.8, SaturatedFat 2.1, Cholesterol 52.2, Sodium 248.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.3, Protein 3.2
POTATO ZUCCHINI FRITTERS: THE EFFORTLESS RECIPE FOR TASTY VEGETABLE FRITTERS
Potato zucchini fritters are quick and easy to make. With a handful of pantry staples, potatoes and zucchinis, these fritters have crispy edges and a tender inside.
Provided by Cookist
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Grind the zucchini and potato.
- Put them in a bowl and add eggs.
- Add the cheese, flour, breadcrumbs, salt, pepper, chopped parsley, cayenne pepper and mix well.
- Pour the oil into a pan over medium-hot heat. Use a spoon and drop spoonsful of the mixture into the pan.
- Fry them for about 3-4 minutes per side.
- To prevent greasiness, drain the potato zucchini fritters on a plate lined with a paper towel, then serve.
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