TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING
Provided by Ian Knauer
Time 2h10m
Yield Makes 12 fritters
Number Of Ingredients 16
Steps:
- Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
- Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
- Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
- Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.
GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING
Make and share this Tender Zucchini Fritters With Green Goddess Dressing recipe from Food.com.
Provided by Queen Dana
Categories Vegetable
Time 2h10m
Yield 12 fritters
Number Of Ingredients 16
Steps:
- DRESSING.
- Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled.
- FRITTERS.
- Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
- Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
- Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Saute until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
- Place mache in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mache salad. Serve fritters, passing remaining dressing alongside.
Nutrition Facts : Calories 185.6, Fat 14.9, SaturatedFat 3.2, Cholesterol 9.7, Sodium 425.4, Carbohydrate 10.4, Fiber 0.8, Sugar 2.8, Protein 3.4
KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS)
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
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
GREEN GODDESS ZUCCHINI RELISH
Make and share this Green Goddess Zucchini Relish recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Use only fresh, firm med sized zucchini.
- Wash and dry, but do not peel.
- Grate removing large seeds.
- Mix zucchini, onions, green pepper and canning salt.
- Let sit overnight.
- Drain and rinse mixture in cold water.
- Put mixture in large kettel.
- Add vinegar and remaining ingredients.
- Bring to a rolling boil.
- Cook for 10 minutes.
- Pack in hot sterilized pint jars.
- Cover with sterilized lids and hotwater process for 20 minutes.
- Ready to eat right away, but it's better if it ages a few days.
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TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING
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- Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
- Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
- Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
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