Zucchini Jalapeno Fritters With Cilantro Lime Sour Cream Recipes
ZUCCHINI WITH CILANTRO AND CREAM
Provided by Hélène Wagner-Popoff
Categories Milk/Cream Vegetable Side Sauté Zucchini Summer Cilantro Bon Appétit France Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.
ZUCCHINI JALAPENO FRITTERS WITH CILANTRO LIME SOUR CREAM
Number Of Ingredients 12
Steps:
- Place zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.
- Squeeze excess moisture from the zuccini with yoru hands and transfer to a bowl. Season with black pepper as desired.
- Add jalapeno, garlic, eggs, and flour and mix well.
- Heat oil in a large skillet over medium-high heat. When oil is shimmering, place scant 1/3 cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.
- Fry 3-4 minutes of the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly). Drain on a wire rack.
- Repeat.
- Combine sour cream, lime and cilantro and blend until smooth. Serve with fritters.
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