Zucchini Bean Fritters Rsc Recipes

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:

• Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper.
• Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal.
• Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side.

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.