Mexican Zucchini Fritters Recipes

Steps:

• Blend the Bisquick, parmesan, salt, pepper.
• Add eggs.
• Mix zucchini into batter.
• Grease hot pan or griddle with butter.
• Pour batter into pan and fry 3 minutes on each side.
• Serve warm, a delicious way of serving zucchini.

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.

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:

• 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.

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.

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.

Steps:

• Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
• Heat the oil in a large skillet to 375 degrees F (190 degrees C).
• Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

Steps:

• In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
• Drain the zucchini and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

Steps:

• Grate zucchini in a large bowl.
• Add scallions, garlic and blue cheese.
• Mix.
• Add the eggs.
• Blend well.
• Salt and pepper.
• Sprinkle in the flour a little at a time.
• Blend until you have a batter suitable for frying.
• Cover the bottom of a large skillet with olive oil.
• Heat over medium-high.
• Spoon the fritters into the hot oil.
• Brown on each side.

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.