Best 3 Zucchini Jalapeno Fritters With Cilantro Lime Sour Cream Recipes

Calling all zucchini lovers! Get ready to tantalize your taste buds with our delightful Zucchini Jalapeno Fritters, a crispy and flavorful treat that will be the star of your next gathering. These fritters are not just any ordinary fritters; they are packed with a delightful blend of zucchini, jalapeno, and a hint of cilantro, creating a harmonious balance of flavors that will keep you coming back for more. Served with a refreshing Cilantro Lime Sour Cream dipping sauce, these fritters offer a perfect combination of heat, tanginess, and creaminess that will leave you craving for seconds. Whether you're hosting a party or looking for a unique side dish, these Zucchini Jalapeno Fritters with Cilantro Lime Sour Cream are sure to impress and satisfy. So, let's dive into the kitchen and create this culinary masterpiece!

Here are our top 3 tried and tested recipes!

THE BEST ZUCCHINI FRITTERS EVER

The Best Zucchini Fritters Ever image

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

Ingredients

1 large zucchini, finely chopped
1 small onion, chopped
3 eggs, beaten
½ cup freshly grated Romano cheese
1 cup 2% milk
2 cups all-purpose flour
salt and pepper to taste
garlic powder to taste
onion powder to taste
1 pinch dried parsley
¼ cup vegetable shortening

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 WITH CILANTRO AND CREAM

Zucchini with Cilantro and Cream image

Provided by Hélène Wagner-Popoff

Categories Milk/Cream Vegetable Side Sauté Zucchini Summer Cilantro Bon Appétit France Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced
1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
1/3 cup whipping cream

Steps:

Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

ZUCCHINI JALAPENO FRITTERS WITH CILANTRO LIME SOUR CREAM

Zucchini Jalapeno Fritters with Cilantro Lime Sour Cream image

Number Of Ingredients 12

Ingredients

4 pounds zucchini, shredded
2 bunches scallions, white and light green parts, finely chopped
2 tablespoons salt
1 black pepper, freshly ground
2 jalapeno chilies, finely chopped
3 eggs, beaten
1 cup whole wheat flour
1/2 cup canola oil, for frying
1 cup sour cream
1 cup cilantro, coarsely chopped
1 lime, juiced
4 cloves garlic, minced

Steps:

Place zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.
Squeeze excess moisture from the zuccini with yoru hands and transfer to a bowl. Season with black pepper as desired.
Add jalapeno, garlic, eggs, and flour and mix well.
Heat oil in a large skillet over medium-high heat. When oil is shimmering, place scant 1/3 cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.
Fry 3-4 minutes of the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly). Drain on a wire rack.
Repeat.
Combine sour cream, lime and cilantro and blend until smooth. Serve with fritters.

Tips:

Use a box grater to quickly and easily shred the zucchini and jalapeno. A food processor can also be used, but be careful not to over-process the vegetables, as this will make the fritters too mushy.
If you don't have any cilantro on hand, you can substitute parsley or basil. However, cilantro adds a unique flavor to the fritters that really makes them special.
Be sure to drain the zucchini and jalapeno well before adding them to the batter. This will help to prevent the fritters from being too greasy.
Don't overcrowd the pan when frying the fritters. This will prevent them from cooking evenly and will make them more likely to stick together.
Serve the fritters immediately with the cilantro-lime sour cream. The sour cream helps to balance out the heat of the jalapeno and adds a refreshing flavor to the dish.

Conclusion:

Zucchini-jalapeno fritters are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks, and they're also a great way to use up leftover zucchini. The cilantro-lime sour cream is the perfect complement to the fritters, adding a refreshing and tangy flavor. So next time you're looking for a quick and easy appetizer, give these zucchini-jalapeno fritters a try!