Summer Squash Fritters Kolokethokeftaide Recipes

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

Steps:

• Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
• Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.
• Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.
• Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot, with the sauce on the side.

Steps:

• NOTE: *If you only have regular yogurt, you will need to set it in a fine sieve or cheese cloth, overnight, to remove excess liquid. Greek Yogurt is much thicker in texture than regular yogurt. For the sauce: Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and ½ teaspoon cumin. Refrigerate, to allow the flavors to marry, while you prepare the fritters. Wash the zucchini. With skins on, grate them with the coarse side of a grater (or a food processor, which I prefer). Remove the zucchini by the handful, squeezing to remove as much liquid as you can. You can also use a tea towel or cheese cloth. I use a ricer, which works brilliantly to remove a lot of liquid! This is important, or you could end up with soggy fritters. Put the grated and drained zucchini into a bowl with herbs, feta and green onions. Mix with a fork. Add the lightly beaten egg and stir. Add flour and panko bread crumbs. The mixture should be wet but not watery. Mix in a small dose of salt-- I prefer kosher salt. NOTE: Feta cheese already has some saltiness, so I went easy on the salt and I am glad that I did! Heat olive oil in a pan about 1/8 inch deep covering the entire pan. When the oil hot and shimmering, scoop out a spoonful of the zucchini mixture I used an ice cream scoop) and put it in the pan. Let the fritters cook about 3-4 minutes or until brown and then flip them. Cook another 3-4 minutes until browned. Remove fritters and place on a paper towel -lined plate to remove some excess oil. Serve hot with tzatiki sauce. If using regular yogurt, put yogurt in a cheesecloth lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, sat and pepper to cucumbers. Mix well. Add drained yogurt and blend.

Steps:

• Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
• Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
• Serve warm topped with Cheddar cheese, onion, and sour cream.

Steps:

• 1. If planning to serve as soon as they're done, preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready.
• 2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
• 3. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
• 4. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheesecloth and wringing away.
• 5. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour, and some freshly ground black pepper.
• 6. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula.
• 7. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
• 8. Drain briefly on paper towels then transfer to the baking sheet.
• 9. Then place into the warm oven until needed. Repeat the process, keeping the pan well-oiled, with remaining batter.
• 10. Cook's Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
• 11. Do ahead: (This is the best part!) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.