Zucchini Fritters With Roasted Red Pepper Dip Recipes

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:

• 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 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:

• Use mandoline slicer or knife to slice zucchini into 1/4-inch-thick slices. Place slices in small bowl. Add 1 tablespoon of the lemon juice; toss.
• In another small bowl, beat remaining 1 tablespoon lemon juice, the cream cheese, chives and salt with whisk until well blended.
• Arrange zucchini slices on large platter. Top each slice with generous teaspoon cream cheese mixture, a few red pepper slices and some crumbled feta cheese. Serve cold.

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:

• 1. Pre heat oven to 300 F. Place a cooling rack on a baking sheet & set aside. Using the large holes on a box grater, grate the zucchini into a large colander. Toss with 1/2 teaspoon salt & let standfor 10 minutes. Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture. 2. In a large bowl, whisk the eggs with 1/2 teaspoon salt & 1/2 teaspoon pepper until light & frothy. Using a whisk, stir in the zucchini, then the flour. 3. In a large non stick skillet, heat 2 tablespoons oil over medium-high heat. Working in 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with spoon & cook turning once, until the fritters are browned 1 1/2 to 2 minutes per side. Transfer to the prepared baking sheetand keep warm in oven while cooking remainder. Add olive oil as needed. 4. Using a food processor, puree the red peppers with the garlic, the ramining 1 tbsp. olive oil, 1/2 teaspoon salt & hot peppersauce to taste. erve the dip with the warm fritters.