Best 3 Chez Panisse Zucchini Fritters Recipes
Zucchini fritters are a delectable culinary creation that embodies the essence of a versatile vegetable transformed into a crispy, savory treat. Originating from the esteemed Chez Panisse restaurant in Berkeley, California, these fritters have garnered widespread recognition for their simplicity and exquisite flavor.
Composed of grated zucchini, aromatic herbs, and a blend of spices, these fritters capture the essence of summer's bounty. The addition of Parmesan cheese lends a savory richness, while eggs bind the ingredients together, ensuring a golden-brown exterior. Served with a dollop of crème fraîche or a tangy yogurt sauce, these fritters are an ideal appetizer, side dish, or even a light main course.
The article presents two variations of this classic recipe. The first recipe adheres to the traditional method, utilizing a combination of all-purpose flour and baking powder to achieve a light and airy texture. The second recipe introduces a gluten-free alternative, employing a mixture of almond flour and tapioca flour to cater to individuals with dietary restrictions. Both variations promise an explosion of flavors and textures that will tantalize the taste buds.
CHEZ PANISSE ZUCCHINI FRITTERS
this is very light vibrant version rather than the heavier stodgy ones. From chez panisse Vegetables.
Provided by MarraMamba
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.
- Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.
- In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.
Nutrition Facts : Calories 106.2, Fat 8.2, SaturatedFat 1.4, Cholesterol 52.9, Sodium 30.5, Carbohydrate 6.2, Fiber 1.4, Sugar 2.2, Protein 3.2
ZUCCHINI FRITTERS
Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
- In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
- Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.
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
Tips:
- Use fresh, young zucchini for the best flavor and texture.
- Grate the zucchini on the large holes of a box grater.
- Squeeze the grated zucchini in a cheesecloth-lined colander to remove as much moisture as possible.
- Use a combination of all-purpose flour and cornmeal for a crispy exterior and tender interior.
- Season the batter generously with salt and pepper.
- Heat the olive oil over medium-high heat before adding the zucchini fritters.
- Cook the zucchini fritters in batches, being careful not to overcrowd the pan.
- Flip the zucchini fritters once, when they are golden brown on the bottom.
- Drain the zucchini fritters on paper towels before serving.
- Serve the zucchini fritters hot with your favorite dipping sauce.
Conclusion:
These zucchini fritters are a delicious and easy way to use up summer zucchini. They are perfect for a light lunch or dinner, or as a side dish to grilled meats or fish. With their crispy exterior and tender interior, they are sure to be a hit with everyone who tries them.
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