Best 4 The Best Zucchini Fritters Ever Recipes
Zucchini fritters are a delectable culinary creation that combines the vibrant flavors of zucchini with a crispy, golden-brown exterior. These savory treats are not only a delightful appetizer or side dish but also a versatile addition to any meal. This article presents a collection of the best zucchini fritter recipes, each offering unique variations to tantalize your taste buds.
From classic fritters with a simple batter to more adventurous recipes incorporating herbs, cheese, or even bacon, this article has something for every palate. Whether you prefer a gluten-free option or a vegan delight, the recipes featured here cater to diverse dietary preferences. With step-by-step instructions, helpful tips, and mouthwatering images, this article will guide you in crafting perfect zucchini fritters that are sure to impress your family and friends.
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
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.
GREEK ZUCCHINI FRITTERS
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h20m
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
- In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
- Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
- When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 436 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI FRITTERS
Provided by Jenny Rosenstrach
Categories Appetizer Side Fry Vegetarian Zucchini Summer Pan-Fry Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For soy dipping sauce:
- Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
- For fritters:
- Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
- Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
- DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.
Tips:
- Choose the right zucchini. Look for medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
- Grate the zucchini correctly. Use a box grater with large holes to grate the zucchini. If you grate the zucchini too finely, it will release too much water and the fritters will be mushy.
- Squeeze out the excess moisture from the zucchini. After grating the zucchini, place it in a colander and sprinkle it with salt. Let it sit for 5 minutes, then use a paper towel to squeeze out the excess moisture.
- Use a good quality flour. All-purpose flour is the most common type of flour used in zucchini fritters, but you can also use whole wheat flour or a gluten-free flour blend.
- Don't overmix the batter. Overmixing the batter will make the fritters tough. Mix the batter just until the ingredients are combined.
- Use a hot skillet. The skillet should be hot enough so that the fritters sizzle when they are dropped in.
- Don't overcrowd the skillet. Cook the fritters in batches so that they have room to brown evenly.
- Serve the fritters hot. Zucchini fritters are best served hot out of the skillet. You can serve them with a variety of dipping sauces, such as sour cream, ketchup, or ranch dressing.
Conclusion:
Zucchini fritters are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With so many different recipes to choose from, you are sure to find a zucchini fritter recipe that you will love. So next time you have some zucchini on hand, give one of these recipes a try!
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