ZUCCHINI-CORN FRITTERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
- Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
- Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
ZUCCHINI CORN FRITTERS
Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.
Provided by Danni Hughes
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 19m
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
- In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
- Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 15 g, Cholesterol 26.3 mg, Fat 8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 5.2 g
CORN AND ZUCCHINI FRITTERS RECIPE - (5/5)
Provided by raffterman
Number Of Ingredients 20
Steps:
- Grate zucchini and place in a colander. (You should have approximately 2 ½ cups (625ml) Sprinkle evenly with salt. Let sit 10 minutes. Place the zucchini in a clean linen towel and gently squeeze out excess liquid. Thin slice the green onion. Roughly chop the arugula and fresh dill. In a large bowl mix the zucchini egg, egg yolk, arugula, feta, dill, onion and corn. In a separate bowl sift the flour with the baking powder. Mix the flour into the wet corn and zucchini mixture add salt and pepper. Preheat a large non-stick pan over medium heat. Add oil to a pan just to coat. Allow to heat until oil shimmers. Using ¼ cup (60ml) amounts, form patties with the mixture and place them in the hot pan. Repeat leaving 2 inches (5cm) between each fritter. Cook until edges have lost their gloss and are golden brown about 2 minutes. Flip and repeat on the other side. Remove from heat and place on a paper towel-lined tray. Keep warm and continue to cook more fritters with the remaining batter. To make the dipping sauce combine sour cream, mayonnaise, green onion, dill, zest and juice of 1 lemon, Sirachi sauce in a small bowl. Serve fritters hot with dipping sauce.
CORN AND ZUCCHINI FRITTERS
Make and share this Corn and Zucchini Fritters recipe from Food.com.
Provided by 2Bleu
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
- Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
- Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not overmix.
- In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.
- Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump).
- Deep fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
- Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
Nutrition Facts : Calories 732.2, Fat 73.6, SaturatedFat 9.6, Sodium 206.5, Carbohydrate 18.8, Fiber 2.2, Sugar 3.5, Protein 3.4
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