ZUCCHINI-PARMESAN CHEESE FRITTERS
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Provided by VeggieCravings
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
- Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
- Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.
Nutrition Facts : Calories 138 calories, Carbohydrate 6.7 g, Cholesterol 23.3 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 248 mg, Sugar 1.8 g
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 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
CHEDDAR-ZUCCHINI FRITTERS
Make and share this Cheddar-Zucchini Fritters recipe from Food.com.
Provided by Sam 3
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Do not peel zucchini, coarsely grate.
- Spread out over paper towels, top with more paper towels and press to remove excess water.
- Turn into a large bowl.
- Sprinkle with cornstarch, toss to mix.
- Add cheese and onions, stir to mix.
- whisk egg, then stir into zucchini mixture along with salt and pepper.
- Line a baking sheet with parchment paper.
- Scoop about 1/4 cup mixture onto baking sheet, then gently press down.
- Repeat with remaining mixture.
- Bake in center of preheated oven until fritters start to firm up and are golden brown on the bottom, about 15 minutes.
- Turn fritters carefully, they will still be soft at this stage.
- Continue baking until set and a deep golden on both sides, about 8 more minutes.
- Let stand a couple minutes to firms up before serving.
- Sauce:.
- Squeeze 1 tbs juice from lemon into a small bowl.
- Stir in mayo and mustard.
- Serve fritters with a dollop of sauce.
ZUCCHINI & CHEESE FRITTERS
This was my Mom's recipe. It's an easy recipe to make and so versatile. Just add whatever spices or herbs you like.
Provided by Junebug
Categories < 30 Mins
Time 30m
Yield 1 Batch
Number Of Ingredients 7
Steps:
- Mix all ingredients just until blended.
- Heat enough oil in a pan to cover bottom.
- Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp.
- Remove from oil and drain on paper towels.
- Sprinkle lightly with salt.
FABULOUS ZUCCHINI FRITTERS
From THE REALLY GOOD FOOD COOK BOOK. One of the great side dishes of all time! You can innovate with different cheeses.
Provided by Sandra Silver
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.4, Fat 4, SaturatedFat 1.3, Cholesterol 139.5, Sodium 67.3, Carbohydrate 12.5, Fiber 2.2, Sugar 3.2, Protein 7.4
POTATO ZUCCHINI FRITTERS
An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 27m
Yield 12 fritters, 12 serving(s)
Number Of Ingredients 11
Steps:
- Coarsely grate potato and zucchini.
- There should be 1 cup of grated potato and 2 cups of grated zucchini.
- In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend.
- In a large frying pan, heat butter and oil to medium-high heat.
- Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil.
- Fry for 2 minutes or until golden brown on the bottom.
- Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done.
- Add additional butter and oil if required for frying the remaining fritters.
- Serve with a dill dip or serve them just as they are.
- If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain.
- Continue to spoon the mixture to fry.
Nutrition Facts : Calories 98.4, Fat 5.8, SaturatedFat 2.1, Cholesterol 52.2, Sodium 248.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.3, Protein 3.2
GOURMET ZUCCHINI FRITTERS (NO CHEESE!)
The original of this slightly modified recipe came from "Food and Wine" magazine. This appetizer or side dish makes several 3" patties and has it all -- it's healthy and light, wonderfully fast and easy to prepare, has a lot of eye appeal, cheap to make, and tastes incredible. I notice that most zucchini fritter recipes include cheese -- this one does not but the bright flavor certainly does not suffer for the lack of that particular ingredient. I use these zucchini fritters for my most high-end social/culinary occasions -- but I also love them for brunch with a glass of white wine. Enjoy!
Provided by Bone Man
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred the zucchini squash on a box shredder (large side) or with a mandolin.
- In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
- In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
- Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
- In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
- Place finished patties on paper towels to drain while finishing the remaining patties.
- Serve with lemon wedges as garnish, on the side.
Nutrition Facts : Calories 359, Fat 30, SaturatedFat 4.6, Cholesterol 105.8, Sodium 568.5, Carbohydrate 19.6, Fiber 3.2, Sugar 2.3, Protein 6.6
ZUCCHINI PARMESAN FRITTERS RECIPE BY TASTY
Here's what you need: zucchini, water, shredded parmesan cheese, egg, flour, garlic, salt, lemon juice, vegetable oil
Provided by Katie Aubin
Time 30m
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 213 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
ZUCCHINI, CHEESE AND HERB FRITTERS
Categories Cheese Herb Vegetable Appetizer Brunch Fry Vegetarian Lunch Zucchini Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 30 fritters
Number Of Ingredients 13
Steps:
- Make zucchini batter:
- Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
- Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
- Fry fritters:
- Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
- Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
- Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.
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4.3/5 (6)Estimated Reading Time 3 minsServings 5Calories 234 per serving
- Grate the zucchini and remove the moisture by placing in a colander and pressing a paper towel on top. In a small bowl beat the eggs. In a medium sized bowl add the zucchini, eggs, flour, cheese, Italian seasoning, salt and pepper and combine.
- Heat a large skillet to medium high heat and add the vegetable oil to the pan. Drop the zucchini batter into the skillet. (About 1/4 cup). Let it cook about 2-3 minutes until it turns golden brown and flip.
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