Zucchini Cheese Fritters Recipes

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.

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.

Steps:

• Mix all ingredients just until blended.
• Heat enough oil in a pan to cover bottom.
• Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp.
• Remove from oil and drain on paper towels.
• Sprinkle lightly with salt.

Steps:

• Preheat oven to 400°F.
• Do not peel zucchini, coarsely grate.
• Spread out over paper towels, top with more paper towels and press to remove excess water.
• Turn into a large bowl.
• Sprinkle with cornstarch, toss to mix.
• Add cheese and onions, stir to mix.
• whisk egg, then stir into zucchini mixture along with salt and pepper.
• Line a baking sheet with parchment paper.
• Scoop about 1/4 cup mixture onto baking sheet, then gently press down.
• Repeat with remaining mixture.
• Bake in center of preheated oven until fritters start to firm up and are golden brown on the bottom, about 15 minutes.
• Turn fritters carefully, they will still be soft at this stage.
• Continue baking until set and a deep golden on both sides, about 8 more minutes.
• Let stand a couple minutes to firms up before serving.
• Sauce:.
• Squeeze 1 tbs juice from lemon into a small bowl.
• Stir in mayo and mustard.
• Serve fritters with a dollop of sauce.

Steps:

• Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour.
• Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe.
• Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
• In a bowl, combine the zucchini with the onion and add the feta, egg and dill.
• When this is combined well, add the flour, a little at a time, until you have a very soft dough.
• Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging.
• Gently press down on the dough to give it a pillowey-disk shape.
• Turn over and dredge other side.
• Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
• Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
• Fry until deep golden-brown on both sides.
• Remove to paper towels to drain.
• Repeat, using up remaining fritter dough.
• Note: Grated pumkin can be used in place of the zucchini.

Steps:

• In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. , Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

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:

• In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
• Drain the zucchini and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

Steps:

• Grate zucchini in a large bowl.
• Add scallions, garlic and blue cheese.
• Mix.
• Add the eggs.
• Blend well.
• Salt and pepper.
• Sprinkle in the flour a little at a time.
• Blend until you have a batter suitable for frying.
• Cover the bottom of a large skillet with olive oil.
• Heat over medium-high.
• Spoon the fritters into the hot oil.
• Brown on each side.