Zucchini And Artichoke Fritters Recipes

Steps:

• For the dip: Combine the mayonnaise, sour cream, buttermilk, vinegar, dill, parsley, garlic powder, onion powder and a pinch salt in a medium bowl. Taste to adjust seasoning as needed. Hold until ready to serve with the fritters.
• For the fritters: Grate the zucchini into a large bowl lined with a dish towel, then wring out to remove as much excess water as possible. Discard the liquid and add the zucchini to the bowl. Toss together with the artichokes, fontina, Parmesan, parsley, cayenne, 1 teaspoon salt and 1 teaspoon black pepper.
• Add 1 inch of oil to a large cast-iron skillet, filling only halfway. Preheat the oil to 360 degrees F. Fit a baking sheet with a wire rack.
• Sift the flour and cornmeal together and then toss with the zucchini mixture to evenly distribute. While stirring with your hand, slowly add the seltzer a little at a time until a sticky batter forms. You want the ingredients to hold together so the fritter will float in the fry oil.
• Test the oil for readiness with a pinch of the mixture; if the oil bubbles up it's ready. Using a heaping teaspoon or a teaspoon-size ice cream scoop, add no more than 10 fritters at a time to the oil so it does not overflow. Fry until golden brown, flipping halfway through, 2 to 4 minutes total. Use a fish spatula or slotted spoon to transfer the fritters to the prepared baking sheet and sprinkle with salt. Repeat with the remaining zucchini mixture. Serve warm with the farmhouse dip.

Steps:

• Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
• Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
• Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

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.

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:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

Steps:

• In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
• Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
• Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

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.