Zucchini Fritters With Pistou Recipes

ZUCCHINI FRITTERS

Steps:

• For soy dipping sauce:
• Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
• For fritters:
• Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
• Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
• DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

THE BEST ZUCCHINI FRITTERS EVER

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

ZUCCHINI FRITTERS

Steps:

• Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
• In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
• Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

EASY ZUCCHINI FRITTERS

Steps:

• Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
• Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
• Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
• Heat olive oil in a large skillet over medium-high heat.
• Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

SOUTHERN FRANCE ZUCCHINI FRITTERS

Steps:

• Put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let the zucchini drain for about an hour, then rinse thoroughly. Pat dry on paper towels.
• Put the flour into a bowl, with a small well in the center. Add egg yolk and oil, mixed together.
• Measure 5 tbspn. water and add a little to the bowl.
• Whisk the egg yolk and oil together, gradually incorporating the flour and water, which should make a smooth batter. Add more or less flour and water, if necessary.
• Season the batter as desired and allow to sit for 30 minutes (this is important).
• Stir the zucchini into the batter.
• Whisk the egg white until stiff, and then fold into the batter.
• Heat 1/2 inch of cooking oil in a frying pan. Add spoonfuls of batter and fry until golden, turning with tongs as necessary.
• Drain fritters on paper towels and serve.