GOURMET ZUCCHINI FRITTERS (NO CHEESE!)
The original of this slightly modified recipe came from "Food and Wine" magazine. This appetizer or side dish makes several 3" patties and has it all -- it's healthy and light, wonderfully fast and easy to prepare, has a lot of eye appeal, cheap to make, and tastes incredible. I notice that most zucchini fritter recipes include cheese -- this one does not but the bright flavor certainly does not suffer for the lack of that particular ingredient. I use these zucchini fritters for my most high-end social/culinary occasions -- but I also love them for brunch with a glass of white wine. Enjoy!
Provided by Bone Man
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred the zucchini squash on a box shredder (large side) or with a mandolin.
- In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
- In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
- Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
- In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
- Place finished patties on paper towels to drain while finishing the remaining patties.
- Serve with lemon wedges as garnish, on the side.
Nutrition Facts : Calories 359, Fat 30, SaturatedFat 4.6, Cholesterol 105.8, Sodium 568.5, Carbohydrate 19.6, Fiber 3.2, Sugar 2.3, Protein 6.6
ZUCCHINI, CHEESE AND HERB FRITTERS
Categories Cheese Herb Vegetable Appetizer Brunch Fry Vegetarian Lunch Zucchini Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 30 fritters
Number Of Ingredients 13
Steps:
- Make zucchini batter:
- Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
- Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
- Fry fritters:
- Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
- Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
- Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.
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