Best Asparagus Courgette Fritters With Fresh Tomato Ginger Chutney Recipes

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ASPARAGUS AND CORN FRITTERS



Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

FRESH ASPARAGUS PATTIES



Fresh Asparagus Patties image

Spring is in the air! These delicious patties are a new and exciting way to enjoy asparagus. Garnish with lemon aioli (see Footnote) and fresh lemon zest.

Provided by Chef John

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 6

Number Of Ingredients 7

1 pound fresh asparagus spears
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ounce Pecorino Romano cheese
⅓ cup plain dried bread crumbs
2 large eggs
1 tablespoon olive oil, or as needed

Steps:

  • Bring a pot of well salted water to a boil over high heat.
  • Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
  • Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
  • Grate Pecorino Romano cheese finely using a rasp grater.
  • Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
  • Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 7.6 g, Cholesterol 66.9 mg, Fat 5.6 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 151.4 mg, Sugar 1.9 g

COURGETTE & TOMATO CHUTNEY



Courgette & tomato chutney image

A chunky and vibrant homemade pickle flavoured with yellow mustard seeds- keep as an accompaniment or present as a gift

Provided by Good Food team

Categories     Condiment, Snack

Time 3h5m

Yield Makes approx 2.5kg

Number Of Ingredients 10

500ml cider vinegar or white wine vinegar
400g brown sugar (any brown sugar will work)
1 tbsp mixed spice
2 tbsp yellow mustard seed
1 cinnamon stick
4 onions , chopped
1kg courgettes , diced
1kg tomatoes , chopped
4 eating apples , peeled and diced
300g sultana

Steps:

  • Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
  • Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
  • To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
  • Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

Nutrition Facts : Calories 41 calories, Fat 0.2 grams fat, Carbohydrate 9.4 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 0.7 grams fiber, Protein 0.6 grams protein, Sodium 0.1 milligram of sodium

ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY



Asparagus & courgette fritters with fresh tomato & ginger chutney image

Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip

Provided by Cassie Best

Categories     Snack

Time 45m

Yield Makes 16

Number Of Ingredients 13

vegetable oil , for frying
250g fine asparagus , cut into 3cm pieces
2 large courgettes , cut into matchsticks
140g plain flour
1 tsp baking powder
1 tsp paprika
1 tsp chilli flakes
1 large egg
100ml sparkling water
50ml white wine vinegar
2 tbsp golden caster sugar
thumb-sized piece ginger , finely chopped
4 large ripe tomatoes , finely chopped

Steps:

  • Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
  • Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil - you'll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
  • To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings as a light lun

Number Of Ingredients 9

1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced
1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
Salt and pepper
12 large eggs, shelled and beaten with a wire whisk
1/2 cup milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced

Steps:

  • Preheat an oven to 325 degrees F.
  • In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
  • Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

SPICED COURGETTE FRITTERS



Spiced courgette fritters image

These easy-to-prepare veggie fritters are similar to Indian pakoras

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 50m

Yield Makes 8-12 fritters

Number Of Ingredients 13

3 courgettes , finely sliced
1 large onion , halved and finely sliced
1 red chilli , halved, deseeded, finely sliced
1 tbsp garam masala
1 tsp turmeric
handful coriander leaves, picked and very roughly chopped
140g self-raising flour
½ tsp bicarbonate of soda
sunflower oil , for frying
2 tomatoes , chopped to smithereens
1 small red onion , finely chopped
1 green chilli , finely chopped (optional)
1 tsp ketchup

Steps:

  • Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).
  • Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden. Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.
  • Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.

Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium

COURGETTI FRITTERS WITH TOMATO SALSA



Courgetti fritters with tomato salsa image

Make snacking exciting and swap your chips and dips for these cumin-spiced fritters with zingy tomato salsa. They're easy to make and are great for sharing

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Snack

Time 35m

Yield serves 6, as a snack

Number Of Ingredients 12

300g pack of room temperature, ripe vine cherry tomatoes , chopped
1 small pack of coriander , leaves and stalks chopped (save stalks for the fritters)
zest and juice of 1 lime (save zest for the fritters)
1 green chilli , finely chopped, deseeded, if you like
1 garlic clove , crushed
2 tbsp extra virgin olive oil
3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
3 spring onions , thinly sliced
1 tsp ground cumin
100g self-raising flour
1 large egg , beaten
2 tbsp olive oil , for frying

Steps:

  • Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
  • In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
  • Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2-3 mins on each side until golden. Serve warm with the tomato salsa.

Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

ASPARAGUS FRITTERS



Asparagus Fritters image

Categories     Bread     Fry     Asparagus     Boil

Yield makes 10 to 12 fritters

Number Of Ingredients 8

2 bunches medium asparagus spears, peeled at the base (about 22 spears)
5 large eggs
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/2 small onion, finely chopped
1/4 cup fine dry bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt, plus more for seasoning
Vegetable oil, for frying

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus spears, and cook until tender but not mushy, about 8 minutes. Drain, and rinse under cold water to cool them down. Drain and dry the spears, and cut into 1/2-inch pieces.
  • Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl. Stir in the asparagus pieces.
  • Heat 1/2 inch vegetable oil in a large skillet over medium heat. (The oil is ready when a drop of batter sizzles on contact.) Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes. Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more. Drain the fritters on paper towels, and season with salt.

TOMATO-GINGER CHUTNEY



Tomato-Ginger Chutney image

Use this as a topping for Grilled Sirloin Steak.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes 3 cups

Number Of Ingredients 8

2 tablespoons vegetable oil (such as safflower)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 cans (14 1/2 ounces each) diced tomatoes in juice or 2 pounds fresh plum tomatoes
1/2 cup red-wine vinegar
1/2 cup packed light-brown sugar
1/2 cup golden raisins

Steps:

  • In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Nutrition Facts : Calories 138 g, Fat 4 g, Protein 1 g

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