Zucchini Fritters With Garlic Aioli Dipping Sauce Recipes

ZUCCHINI FRITTERS WITH GARLIC YOGURT DIPPING SAUCE

Steps:

• Make the yogurt sauce: Stir together garlic cloves, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let sit in the fridge until ready to use.
• To prepare the zucchini: Grate the zucchini on the large side of a cheese grater. Add the zucchini to a strainer and sprinkle with ½ tsp salt. Let sit for 15 minutes and then press down with your hands to start draining the liquid out. Get out as much liquid as you can. You want to get as much liquid out as possible so the fritters will be crispy! Set aside as you make the batter.
• To make the fritter batter: In a bowl whisk eggs and then with a spoon stir in flour, baking powder, cheese, chives, salt and a couple grinds of pepper - this will be very thick. Then stir in the zucchini which will relax the dough.
• To make the fritters: Line a plate with a paper towel and set aside. To a large frying pan, add 2 tbsp olive oil over medium-high heat. When the pan is hot, scoop out the batter by heaping tablespoonfuls, adding to the pan and flattening each fritter with the back of the spoon. Cook about 3 minutes each side until crispy and move finished fritters to the paper towel lined plate. Add more oil to the pan as needed and continue cooking fritters until the batter is done.
• Serve immediately. Or, while waiting for the next batch to be cooked, keep the fritters on a baking sheet in the oven at 300F until ready to eat.

ZUCCHINI FRITTERS WITH HERB-GARLIC AIOLI

Steps:

• Rinse, trim, and grate the zucchini using a box grater.
• Place the shreds in a colander and sprinkle salt over the shreds.
• Place the colander over the sink and allow zucchini to drain for 1 hour in order to remove any water.
• In a mixing bowl, whisk together the almond meal, flax seed, all-purpose flour, and parmesan cheese.
• Add the shredded zucchini to a different bowl and whisk in the lightly-beaten egg. Pour the dry flour mixture into the bowl with the zucchini and stir to combine. Allow fritter mixture to sit for 5 to 10 minutes.
• Heat 2 to 3 tablespoons of grapeseed oil (or high-temp oil of choice) over medium heat in a cast iron skillet (or medium-high in a regular skillet), enough to generously coat the surface.
• Using your hands, form patties that are roughly ¼ cup each. Gently place them on the hot cast iron and allow them to cook until the sides begin to firm up, about 3 minutes. Carefully flip to the other side and cook an additional 3 minutes, or until fritters are cooked through.
• Combine all ingredients for the aioli in a small bowl and stir together well. Add salt or additional lemon juice to taste.
• Serve the fritters fresh from the skillet with herb-garlic aioli.

SUMMER SQUASH FRITTERS WITH GARLIC DIPPING SAUCE

Steps:

• Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
• Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
• Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
• Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

ZUCCHINI FRITTERS WITH GARLIC AIOLI DIPPING SAUCE RECIPE - (4/5)

Steps:

• Directions: To prepare the fritters, heat the oil in a heavy-bottomed pot until it reaches 350°F. Line a rack with two layers of paper towels. Place the onion, zucchini, and yellow squash in a mesh colander and press down to squeeze out most of the liquid. Combine the flour, cheese, salt, pepper, and garlic powder in a large bowl and set it aside. In a separate bowl, beat the eggs until they're smooth, then add the cold beer and gently stir them together. Pour this mixture into the dry-ingredient mixture and stir until they're combined. Add the zucchini and onion and stir them to combine. Drop the zucchini batter into the hot oil by tablespoons. Fry them until they're golden brown. Use a slotted spoon to transfer them to the paper towel-lined rack. Serve them immediately. To prepare the sauce, toss the garlic cloves with the olive oil. Wrap the garlic cloves together in foil and bake them until they're tender, about 20 - 30 minutes. Let them cool until they're warm. Place the garlic into a food processor and purée it with the mayonnaise, lemon juice, pepper, and salt. Transfer the aioli to a bowl and stir in the chives.

MEDITERRANEAN ZUCCHINI FRITTERS WITH SENSATIONAL YOGURT SAUCE

Steps:

• For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
• For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
• Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
• Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
• Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
• Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
• Serve the patties with the dipping sauce and enjoy!