EASY ZUCCHINI FRITTERS
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
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
Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables.
Provided by MooShell
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
- Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 29.7 g, Cholesterol 93.9 mg, Fat 12.9 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 1029.3 mg, Sugar 6.3 g
ZUCCHINI AND YELLOW SQUASH FRITTERS
A tasty and colorful summer dish, goes well as a side or, if you're me, it can make an entire meal (with some sour cream for dipping)! I'd been seeing all the reviews of zucchini fritters lately, but since I had yellow squash in the fridge, I decided to mix them up. Not exactly ground-breaking, but it made a wonderful little treat! If you prefer a little more bite, these would porbably be great spiced up with some cayenne. I also might try using sharp cheddar instead of the parm in the future.
Provided by race100miles
Categories Vegetable
Time 20m
Yield 8-10 fritters, 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from the squash and zucchini, then coarsely grate them so that they have a rope-like texture. Using a food processor would work, too.
- Add 1 tsp salt to the zucchini and squash and let it sit for 10 minutes. Then remove as much water as possible from the zucchini and squash. You can do this by placing it in a colander and pressing with a spoon, or by wrapping it in a clean dishcloth and squeezing.
- Add onion, cheese, parsley, and the egg, then season with salt and pepper.
- In a separate bowl, whisk together the flour and baking powder, then add the flour into your zucchini and squash mixture and mix well.
- Heat the 2 tbs oil in a skillet over medium-high heat. Then drop handfuls of the mixture into the oil and flatten with your spatula. Let them fry on one side for 2:30-3 minutes, then flip and fry for another 2 minutes. Remove from pan and place them on a paper towel to drain. Repeat until you've used all your batter.
- Serve warm, with sour cream for dipping.
Nutrition Facts : Calories 435.9, Fat 24.6, SaturatedFat 6.4, Cholesterol 115, Sodium 1982.5, Carbohydrate 36.2, Fiber 4, Sugar 7.3, Protein 19.2
ZUCCHINI AND SUMMER SQUASH FRITTERS RECIPE
Yummy zucchini and summer squash fritters.
Provided by Scarlet Paolicchi
Categories Family Food Ideas And Recipes
Number Of Ingredients 8
Steps:
- I used a mandolin and shredded zucchini and summer squash until I had about 1 1/2 cups. I placed the shredded veggies into a medium mixing bowl and grated my red onion on top.
- For the oats, I wanted them a little finer than they come so I put them in my Ninja for a few seconds to make them more like a fine bread crumb. Add 1 cup of the ground oats and 1/2 cup of Parmesan cheese to the veggies.
- Stir well with a spatula to combine.
- Next, whisk 2 eggs well and add to the mixture.
- Stir the egg in, making sure the consistency is good for making patties. It should be sticky and thick.
- Heat a large skillet with oil. Form the mixture into 1/4 cup balls and flatten before placing in the skillet. Cook over medium/high heat until golden brown on each side, about 4 minutes each side.
- Remove from the skillet and serve hot. My family loves these with sweet chili sauce and I like them with a creamy, lime ranch dip! They make a great side or even a replacement for a burger patty!
Nutrition Facts : Calories 287.42 kcal, Fat 9.76 g, TransFat 0.01 g, Cholesterol 92.62 mg, Carbohydrate 34.26 g, Protein 17.04 g, Fiber 5.56 g, Sugar 1.51 g, SaturatedFat 4.25 g, Sodium 421.7 mg
ZUCCHINI FRITTERS
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.
THE BEST ZUCCHINI FRITTERS EVER
This recipe was given to me after smelling them cooking in my neighbor's kitchen while working in the garden. Zucchini is mixed with onion and cheese into some heavenly fritters. I look forward to making them every summer, all summer! You will too!!!
Provided by JEWELLS733
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 25m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 7.5 g, Cholesterol 21.3 mg, Fat 3 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 35.6 mg, Sugar 0.8 g
EASY SQUASH FRITTERS
A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.
Provided by K Hillbilly
Categories Side Dish Vegetables Squash
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
- Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g
ZUCCHINI FRITTERS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
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
The fresh herbs give these tiny zucchini fritters a beautiful earthiness. Serve them as an appetizer, for brunch, or as a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes about 20
Number Of Ingredients 10
Steps:
- Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
- Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
- Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
- Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.
MEXICAN ZUCCHINI FRITTERS
A Mexican twist on a basic zucchini fritter - Can be used as a light meal or a side to a yummy piece of steak or chicken.
Provided by happygurl06
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the ends from zucchini.
- Coarsely grate the zucchini.
- Place in a colander and squeeze out as much excess moisture as possible.
- Transfer to a bowl.
- Stir in self-raising flour, onions, egg, parsley, spices and, salt.
- Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
- Drop four 2-tablespoonful measures of zucchini mixture into pan.
- Cook for 1 1/2 minutes each side or until golden and cooked through.
- Transfer to a plate lined with paper towel.
- Repeat with 2 tsp olive oil and remaining zucchini mixture.
- Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.
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