Zucchini And Pecorino Fritters Recipes

OLD-FASHIONED ITALIAN ZUCCHINI FRITTERS

Steps:

• Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
• Heat the oil in a large skillet to 375 degrees F (190 degrees C).
• Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

ZUCCHINI-AND-PECORINO FRITTERS

Steps:

• Preheat oven to 400°F. Grate zucchini; squeeze dry with paper towels and transfer to a bowl.
• Add egg, Pecorino, panko, garlic, and pepper to zucchini; stir to combine. Drop heaping tablespoonfuls of mixture onto a greased baking sheet and gently flatten.
• Bake, flipping halfway through, until golden brown and crisp, 18 to 20 minutes.

ITALIAN ZUCCHINI FRITTERS

Steps:

• Grate 3 medium zucchini with a coarse setting (1/4" size hole) of cheese grater. Chop a 1/4 cup of fresh parsley.
• Place shredded zucchini in a colander and sprinkle 1 Tbsp of kosher salt all over. After 15 minutes squeeze out as much water as possible from the shredded zucchini.
• Beat 3 eggs in a large mixing bowl. To bowl, add the zucchini, 1/4 cup parsley, 1/4 cup Pecorino Romano cheese, 1/2 tsp black pepper and 3 Tbsp flour. Mix thoroughly to form batter.
• Prepare a heavy pan for frying with canola oil. The oil should be about 3/4" high in the pan and hot enough to fry with (350-375).
• When oil is ready to fry add 1 Tbsp of batter, being careful to not overcrowd the fritters in the pan. Work in batches, frying the fritters for 4 minutes per side until golden brown. Drain on a paper towel lined sheet pan. When finished sprinkle a touch of kosher salt and/or Pecorino Romano cheese on top. Enjoy!

ZUCCHINI FRITTERS

Steps:

• Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
• Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

FRIED ZUCCHINI WITH PECORINO AND HOT PEPPER

Steps:

• Pour oil to a depth of 1 inch in a wide frying pan and heat to 375 degrees.
• Put flour in a pie plate, season generously with salt and pepper and add a pinch of cayenne. Combine lightly beaten egg and milk. Working in batches, dip zucchini slices lightly in seasoned flour, then in egg mixture, then once more in flour. Carefully slip them into hot oil, without crowding. Cook for about 2 minutes on each side, until golden. Remove and drain on paper towels, then transfer to a warm platter. Salt lightly.
• In a small bowl, mix together parsley, garlic and lemon zest. Sprinkle a little of the mixture over fried zucchini, then sprinkle lightly with grated cheese and red pepper to taste. Serve immediately.

ZUCCHINI FRITTERS

Steps:

• Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
• Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
• Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
• Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.

ZUCCHINI PARMESAN FRITTERS RECIPE BY TASTY

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!

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.

INDIVIDUAL ZUCCHINI FRITTATAS WITH PECORINO AND CHIVES

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
• Whisk chives, zucchini, and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.