Best 3 Zippy Zucchini Fritters Recipes
Calling all zucchini lovers! Get ready to embark on a culinary journey with our irresistible Zippy Zucchini Fritters. These fritters are not just another ordinary side dish; they are golden-brown bundles of savory goodness that will tantalize your taste buds. Made with a harmonious blend of grated zucchini, aromatic herbs, and a touch of zesty spices, these fritters are a delightful symphony of flavors. We've curated a collection of three unique recipes to cater to every palate. Dive into the classic Zippy Zucchini Fritters for a timeless taste, or add a Mexican twist with our irresistible Mexican Zucchini Fritters. And for those who crave something special, our Gluten-Free Zucchini Fritters offer a delightful alternative that won't compromise on flavor. No matter your preference, these fritters are sure to leave you craving more. So, gather your ingredients, heat up your skillet, and let's embark on a zucchini fritter extravaganza!
Let's cook with our recipes!
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
ZIPPY ZUCCHINI FRITTERS
Here's a fun little recipe made from the bounty of mother earth... Zucchini is a Summer vegetable, and this dish goes good as a meal in itself, or you could make the fritters about half the size and use them an a nice appetizer at your next soiree.
Provided by Andy Anderson !
Categories Vegetables
Time 45m
Number Of Ingredients 12
Steps:
- 1. For the dipping sauce, combine all the ingredients in a small prep bowl, and set aside. Make sure that the sugar is fully dissolved.
- 2. While the ingredients in the dipping sauce are getting to know each other, let's start on the fritters. Peel the zucchini , and then grate them using the large holes of a box grater. Chef's Tip: Look for smooth, blemish-free squashes. A small, tender squash is preferable to an oversized, seedy one. If not using straight away, Place squash in a produce bag in the vegetable bin of the refrigerator. If they were fresh, they should last up to a week.
- 3. Place grated zucchini in a colander set inside another bowl, or in the sink and toss with 1/2-teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
- 4. Chef's Note: I like using a clean tea towel, as opposed to using gobs and gobs of paper towels. Just place the grated zucchini in the middle of the towel, and then twist hard... You will be surprised at just how much liquid comes out.
- 5. Remove the zucchini from the towel, place in a large bowl and gently mix in egg, flour, and cornstarch (or arrowroot); season with salt and freshly ground black pepper.
- 6. Chef's Note: Corn Starch Versus Arrowroot Powder Some people have an allergy to corn products... I've found that arrowroot powder performs a similar function... problem solved. Chef's Note: Problems with Flour Because of the gluten content of flour, it's not unusual to find people who can't do flour. A good friend of mine loves baked goods... bread, cookies, cake, you name it, she love it; however, after she eats flour-based products, she feels miserable the rest of the day. This may not be the solution for everybody, but... Most of the flour that we consume has been genetically engineered, and one of the problems with making our lives better through chemistry (yeah right), genetically engineered flour has a ton more gluten. REALLY... a whole ton of the stuff. And I'l be honest with you, you can try all you want with substitutions for flour, but it won't be the same. I found a site that grows and sells heirloom wheat (ansonmills.com). It's real honest-to-goodness non-geneticly engineered wheat, but it's gluten content is WAY lower. I got it for my friend, and guess what? She's eating real wheat products... and no problem. If you have slight problems with wheat products because of the gluten, you might want to explore heirloom wheat. Of all the sites that sell heirloom wheat, I like Ansonmills the best.
- 7. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of zucchini mixture into skillet, flattening into a circle about 4 inches (10 centimeters) wide.
- 8. Cook until golden and crisp, about 5 minutes per side. Transfer fritters to a paper towel-lined plate; lightly season with salt and pepper, if desired.
- 9. Place two of the fritters on a plate with some of the dipping sauce in a bowl on the side.
- 10. Now... get yourself a nice glass of wine; a crisp Chardonnay or Pinot Grigio, for me... thank you very much. And, since zucchini is a Summer vegetable, sit outside on a dreamy mid-summer's night, and see how many fireflies you can count... enjoy. Keep the faith, and keep cooking.
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.
Tips:
- To ensure crispy fritters, use a combination of all-purpose flour and cornmeal. The cornmeal adds a delightful crunch and texture.
- For a moist and flavorful interior, grate the zucchini finely. This allows the zucchini to release its moisture and blend seamlessly with the batter.
- Season the batter generously with salt, pepper, and garlic powder. These basic seasonings enhance the natural flavors of the zucchini and add a savory touch.
- Incorporate a binding agent like eggs and grated Parmesan cheese to hold the fritter mixture together and create a cohesive structure.
- Heat the cooking oil to the right temperature (350°F/175°C) before frying. This prevents the fritters from absorbing too much oil and ensures a crispy exterior.
- Fry the fritters in small batches to avoid overcrowding the pan. This allows them to cook evenly and prevents them from sticking together.
- Drain the fritters on paper towels to remove excess oil and achieve a golden-brown, crispy texture.
- Serve the fritters immediately with your favorite dipping sauce or garnish with fresh herbs for an extra burst of flavor.
Conclusion:
Zippy Zucchini Fritters offer a delightful culinary experience, combining the vibrant flavors of zucchini with a crispy, golden-brown exterior. By following these expert tips, you can create perfectly crispy and flavorful fritters that will impress your family and friends. Whether you're hosting a brunch, a casual gathering, or simply craving a tasty snack, these fritters are sure to be a hit. So, gather your ingredients, heat up your skillet, and embark on a culinary journey that celebrates the goodness of zucchini in every bite!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
