Zucchini Scallion Fritters Recipes

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ZUCCHINI-SCALLION FRITTERS



Zucchini-Scallion Fritters image

If you're trying to sneak in veggies, these zucchini-scallion fritters are the way to do it-they're savory and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

1 pound (about 2 medium) zucchini, coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup vegetable oil
Sour cream, for serving

Steps:

  • Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
  • Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
  • Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

ZUCCHINI FRITTERS



Zucchini Fritters image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

ZUCCHINI SCALLION FRITTATA CUPS



Zucchini Scallion Frittata Cups image

Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time.

Provided by Nocciola

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 12

Number Of Ingredients 7

cooking spray
7 egg whites
3 eggs
2 tablespoons half-and-half
2 cups shredded zucchini
1 cup chopped green onion
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
  • Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
  • Bake in preheated oven until set in the middle, 30 to 35 minutes.

Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.9 g, Cholesterol 36.7 mg, Fat 2.2 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 74.1 mg, Sugar 0.9 g

EASY ZUCCHINI FRITTERS



Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

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.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

ZUCCHINI FRITTERS



Zucchini Fritters image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Greek yogurt
Picked dill, to garnish
Additional lemon zest, to garnish

Steps:

  • Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
  • In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
  • Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

ZUCCHINI FRITTERS WITH TZATZIKI



Zucchini Fritters with Tzatziki image

These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 28

Number Of Ingredients 10

1 pound (about 2 medium) zucchini, grated on the large holes of a box grater
2 1/2 teaspoons coarse salt, plus more for seasoning
3 large scallions, thinly sliced
1/4 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
1/2 cup grated Kefalotyri cheese or Pecorino Romano
5 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil
Tzatziki for Fritters, for serving

Steps:

  • In a colander, sprinkle zucchini with 1 1/4 teaspoons salt; toss to combine, and let stand at room temperature 45 minutes. Transfer zucchini to a clean kitchen towel; squeeze out any remaining juice.
  • In a large bowl, combine zucchini, remaining 1 1/4 teaspoons salt, scallions, dill, mint, eggs, and cheese. Fold in flour until just combined.
  • Line a large platter or baking sheet with paper towels; set aside. In a large saute pan, heat 2 tablespoons oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about fourteen 1 1/2-inch patties, each about 1/4 inch thick. Cook patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer zucchini fritters to paper-towel-lined platter, and season with salt. Repeat with remaining batter and tablespoon oil. Serve immediately with tzatziki.

ZUCCHINI-SCALLION FRITTERS



Zucchini-Scallion Fritters image

Make and share this Zucchini-Scallion Fritters recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb zucchini, coarsely grated (about 2 medium)
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup flour (spooned and leveled)
1/2 cup canola oil
sour cream, for serving
salt

Steps:

  • Place zucchini in a colander set in sink, and toss with the 1 teaspoon coarse salt; let drain 10 minutes; press out as much liquid as possible.
  • Whisk egg in large bowl; mix in zucchini, scallions, flour and the pepper until combined.
  • Heat oil in a large skillet over medium heat; cook fritters in batches; drop mounds of batter (2 tablespoons each) into skillet; flatten slightly, cook, turning once, until browned, 4 to 6 minutes.
  • Transfer to a paper-towel-lined plate; sprinkle with salt to taste; repeat with remaining batter, serve immediatly, with sour cream.

Nutrition Facts : Calories 337.1, Fat 28.9, SaturatedFat 2.4, Cholesterol 52.9, Sodium 611.8, Carbohydrate 16.5, Fiber 1.9, Sugar 2.3, Protein 4.7

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