Zucchini Fritters With Fresh Tomato Salsa Recipes

ZUCCHINI FRITA WITH CHARRED TOMATO SALSA

Steps:

• For the charred tomato salsa: Preheat the broiler.
• Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes.
• Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions.
• For the zucchini frita: Heat a griddle over medium-high heat.
• Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side.
• Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted.
• Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun.

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 FRITTERS WITH FRESH TOMATO SALSA

Steps:

• 1 In a large bowl, combine zucchini, carrots, onions, eggs, matzo meal (or potato starch) and salt, and mix to combine. 2 Heat ¼ inch of oil in a large sauté pan over medium-high heat. Drop 2 tablespoonfuls of batter per pancake, and lightly press down to flatten. Fry for about 3 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter. 3 In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or on the side of fritters. As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now

ZUCCHINI AND SUMAC FRITTERS WITH TOMATO AND MINT SALSA

Steps:

• Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
• Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
• Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA

Steps:

• FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
• Cover & chill until ready to serve.
• FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
• Add flour & blend. When mixture thickens, gradually blend in milk.
• Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
• In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
• Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
• Fry over moderate heat 2-3 minutes on each side, until golden.
• Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
• Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.