Zucchinicorn And Coriander Fritters Recipes

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

CORN AND CORIANDER FRITTERS

Steps:

• Preheat oven to 180°C (350°F).
• Saute the onion and ginger in a little oil until soft and translucent.
• Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
• Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
• In a non-stick fry pan place a little oil and set over high heat.
• Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
• Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.

ZUCCHINI,CORN AND CORIANDER FRITTERS

Steps:

• Heat the barbecue hotplate/pan to medium.
• Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
• Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
• Cook in batches, then stack then up and drizzle with sweet chilli sauce.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

CORN AND ZUCCHINI FRITTERS

Steps:

• In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not over mix.
• In a large heavy saucepan or deep fryer, heat about 4 inches of vegetable oil to 375 degrees. Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump). Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
• With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.

CURRIED ZUCCHINI CORN FRITTERS

Steps:

• Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
• Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.

CORN AND ZUCCHINI FRITTERS

Steps:

• Whisk together flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined. Add ham (if desired), zucchini, and corn, and stir until well blended.
• Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
• Working in batches of 4 or 5, gently drop 2 tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer with a spatula or slotted spoon to paper towels to drain. Season fritters with salt and pepper while still hot. Make sandwiches with fritters using bacon, cheese, avocado, and tomato, if desired.