Baked Zucchini Carrot Fritters Recipes

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

Steps:

• Mix zucchini and 1/2 tsp salt.
• Let it sit 15 minutes, drain.
• Preheat oven to 350°F.
• Spray a 13x9-inch baking pan with cooking spray.
• Heat butter in a saute pan.
• Add carrots,onions and garlic, saute 10 minutes, remove from heat.
• Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
• Spread in greased pan and bake 25 minutes.
• Remove and brush top with oil.
• Place under broiler and cook until lightly browned.
• Cut into squares or use a cookie cutter to cut into rounds.
• Serve with extra butter.

Steps:

• In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Steps:

• Mix sour cream and grated Parmesan until blended; refrigerate until ready to use. Combine all remaining ingredients except oil.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add 2 Tbsp. vegetable mixture to skillet; repeat 6 times to make a total of 7 fritters. Flatten each slightly with back of spatula; cook 2 to 3 min. on each side or until golden brown on both sides.
• Remove fritters from skillet; drain on paper towels. Transfer to ovenproof plate; place in oven to keep warm until ready to serve. Repeat with remaining oil and vegetable mixture.
• Serve with sour cream mixture.

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.

Steps:

• Combine all ingredients, except for coating ingredients. Season to taste.
• Combine coating ingredients in a seperate bowl.
• Spray glass baking pan with olive oil cooking spray.
• Drop batter by spoonfuls into coating mixture. Cover each piece completely. Place each covered piece into pan. Spray the top of each piece with cooking spray.
• Broil on high until tops are golden brown (about 7-10 minutes in my oven). Flip each piece over and broil again. I flattened mine with a spatula when I flipped them, but you don't have to.
• Place on paper towels. Sprinkle with salt if desired.