Zucchini Fritters With Herbs And Cheese Recipes

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ZUCCHINI FRITTERS WITH HERBS AND CHEESE

Categories     Cheese     Herb     Appetizer     Side     Fry     Yogurt     Zucchini     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11



Zucchini Fritters with Herbs and Cheese image

Steps:

  • Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
  • Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.

5 zucchini (about 1 1/4 pounds), grated
1 cup finely chopped red onion
1 1/2 teaspoon salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (about 3 ounces)
1 cup (scant) toasted whole wheat breadcrumbs
2 large eggs, lightly beaten
1/2 cup chopped fresh mint
1 tablespoon dried oregano
Vegetable oil (for frying)
1 cup plain yogurt

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



Zucchini, Cheese and Herb Fritters image

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.

For fritter mixture
4 cups coarsely grated zucchini
2 teaspoons coarse sea salt
1 cup chopped scallion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 tablespoon dried oregano (preferably Greek), crumbled
1 cup cornstarch
1 cup grated kefalotíri or Pecorino cheese
For frying
About 2 cups safflower oil
About 2 cups olive oil
Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

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



Zucchini & Cheese Fritters image

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.

3 cups zucchini, grated
1 1/2 cups grated cheddar cheese
1/2 cup onion, minced
fresh garlic, minced or garlic powder, to taste
1 egg
1 cup Bisquick (approximate)
oil

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