LEEK-VEGETABLE FRITTERS WITH LEMON CREAM
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield About 1 dozen fritters
Number Of Ingredients 13
Steps:
- Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)
- Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.
- Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.
- Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.
- Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
- When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 256 milligrams, Sugar 0 grams, TransFat 0 grams
ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
BAKED ZUCCHINI CARROT FRITTERS
This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat.
Provided by chia2160
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix zucchini and 1/2 tsp salt.
- Let it sit 15 minutes, drain.
- Preheat oven to 350°F.
- Spray a 13x9-inch baking pan with cooking spray.
- Heat butter in a saute pan.
- Add carrots,onions and garlic, saute 10 minutes, remove from heat.
- Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
- Spread in greased pan and bake 25 minutes.
- Remove and brush top with oil.
- Place under broiler and cook until lightly browned.
- Cut into squares or use a cookie cutter to cut into rounds.
- Serve with extra butter.
Nutrition Facts : Calories 166.2, Fat 9.7, SaturatedFat 4.8, Cholesterol 110.5, Sodium 420.5, Carbohydrate 12.1, Fiber 1.9, Sugar 3.4, Protein 8.2
CARROT ZUCCHINI FRITTERS
I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.
Number Of Ingredients 18
Steps:
- In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.
Nutrition Facts :
CARROT, ZUCCHINI, AND LEEK FRITTERS
In this fanciful riff on traditional potato latkes, bundles made of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Compliment their crunchy texture by serving them with a couple of easy dipping sauces like Zesty Tomato and Curried-Sour-Cream.
Provided by Greg Lofts
Categories Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
- Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
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