Best Basil Fritters Recipes

ZUCCHINI, HAM, BASIL AND RICOTTA FRITTERS

Steps:

• Whisk together the flour, eggs, butter, milk, salt and pepper in a large bowl.
• Fold through the ricotta, basil, ham and zucchini.
• Heat 2 tablespoons of oil in a small, non-stick frypan over medium heat.
• Add half of the mixture to the pan and cook for about 4 minutes each side. Set aside.
• Repeat with 2 tablespoons of oil and the rest of the mixture.
• Cut into wedges to serve.

ZUCCHINI BACON FRITTERS WITH BASIL-MAYO DIPPING SAUCE

Steps:

• Make basil mayo:
• Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
• Make fritters:
• Preheat oven to 200°F.
• Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat.
• Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.
• Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.
• Serve fritters with basil mayo.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Steps:

• In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
• Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
• Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
• To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
• Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

BILL'S MOZZARELLA AND BASIL FRITTERS

Steps:

• Place all the ingredients except the oil into a bowl and mix well to combine.
• Shape the mixture into 12 small patties and refrigerate for at least 1/2 hour.
• Heat the oil in a large non-stick fry pan on medium high heat and fry the fritters for a few minutes on each side until they are nice golden colour.
• Drain on paper towel and keep warm in a low oven while cooking the remaining fritters.

SUMMER SQUASH FRITTERS WITH BASIL & LEMONY SOUR CREAM

Steps:

• In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit). Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine. Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter. To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine. Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

BASIL FRITTERS

Steps:

• 1 In a small bowl, whisk together the flour, cornstarch, and salt. Stir in enough of the club soda to make a thick, smooth batter. Let stand 1 hour. 2 Pour the oil to a 1/2-inch depth in a small heavy saucepan. Heat over medium heat until a small drop of the batter sizzles and swims around the pan when added to the hot oil. 3 Line a tray with paper towels. Wipe the basil leaves with a damp paper towel. Dip the leaves in the batter. Remove the leaves a few at a time and slip them into the hot oil. Fry 2 minutes or until golden on both sides. Transfer to the paper towels to drain. 4 Fry the remaining leaves in the same way. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZUCCHINI BACON FRITTERS WITH BASIL-MAYO DIPPING SAUCE

Steps:

• Preparation Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo. add your own note