Cheddar Zucchini Fritters Recipes

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.

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.

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.

Steps:

• Preheat oven to 400°F.
• Do not peel zucchini, coarsely grate.
• Spread out over paper towels, top with more paper towels and press to remove excess water.
• Turn into a large bowl.
• Sprinkle with cornstarch, toss to mix.
• Add cheese and onions, stir to mix.
• whisk egg, then stir into zucchini mixture along with salt and pepper.
• Line a baking sheet with parchment paper.
• Scoop about 1/4 cup mixture onto baking sheet, then gently press down.
• Repeat with remaining mixture.
• Bake in center of preheated oven until fritters start to firm up and are golden brown on the bottom, about 15 minutes.
• Turn fritters carefully, they will still be soft at this stage.
• Continue baking until set and a deep golden on both sides, about 8 more minutes.
• Let stand a couple minutes to firms up before serving.
• Sauce:.
• Squeeze 1 tbs juice from lemon into a small bowl.
• Stir in mayo and mustard.
• Serve fritters with a dollop of sauce.

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.