Best Green Fritters Recipes

ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE

Steps:

• For sauce:
• Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
• For fritters:
• Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
• Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
• Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.

GREEN CHILE CORN FRITTERS

Steps:

• Heat oil (2 to 3 inches) in deep fryer to 375°F.
• Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
• Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

TURKEY GREEN BEAN CHILI WITH CHEESY CORN FRITTERS

Steps:

• Chili:
• Heat oil in large saucepan over medium heat. Cook onion, bell pepper, and garlic about 5 minutes or until vegetables are tender-crisp. Stir in turkey, tomatoes, water, and cumin. Bring to a boil; reduce heat. Simmer, uncovered,15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.
• Cheesy Corn Fritters:
• Combine muffin mix, egg, milk, corn, and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook 4 minutes or until golden brown, turning once.*
• *Note: Keep cooked fritters warm in a 200°F oven while cooking the remaining fritters.

GREEN CHILE CORN FRITTERS

Steps:

• In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until moistened. Let stand 5 minutes. Fold in corn and green chiles., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve with desired condiments.

CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP

Steps:

• For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
• Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
• For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
• In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
• Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.

GREEN BEAN FRITTERS

Steps:

• Cut green tops from onions (save white portion for another use). Cut tops into narrow strips; soften in boiling water for 30 seconds. Drain and rinse in cold water. Wrap each strip round a bundle of eight green beans; gently tie a knot., Place 1/2 in. of water in a large skillet; add bean bundles and 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain on paper towels. , In a large bowl, beat egg yolks until lemon-colored. Stir in the flour, pepper and remaining salt. In another bowl, beat egg whites until stiff peaks form. Fold into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Dip bean bundles in batter; fry a few at a time until golden brown, about 3-4 minutes on each side. Drain on paper towels. , In a small bowl, combine salsa ingredients. Serve with fritters.

GREEN ONION FRITTERS

Steps:

• Fill a medium saute pan with 2-3 inches of vegetable oil and heat to medium-high heat.
• Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.
• In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side).
• Add the chopped green onions and season with cayenne, salt & pepper.
• When the oil is ready for frying, drop by spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy.
• This should take no more than 3-4 minutes.
• Remove and drain on the paper towel lined plate.
• Reseason with salt while they are still hot.

FRESH STRING/GREEN BEAN PAKORA FRITTERS WITH GINGER

Steps:

• You will also need 1 Recipe Basic Batter for Pakora Fritters.
• Prepare chat Masala if not store bought.
• Prepare basic batter, mix in the coriander, cumin, ajwain seeds & ginger. Add the beans to the batter.
• Heat the oil & fry the beans in 175-185° C oil. Transfer all the fried pakoras to paper napkins to soak of oil and then to a serving platter. Sprinkle the chaat masala on top, and serve.

GREEN FRITTERS

Steps:

• Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
• Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
• Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.

GREEN PEA AND RICOTTA FRITTERS

Steps:

• Mix the batter ingredients together.
• It should be lumpy, giving you a lighter batter.
• Cook peas in boiling salted water.
• Puree using blender or food processor.
• Add the ricotta cheese and chopped fresh thyme.
• Mix well.
• Add some grated Parmesan cheese and stir in.
• Season with salt and freshly ground black pepper.
• Refrigerate mixture until set.
• Roll the pea and ricotta cheese mixture into small balls, allowing 3 per person/portion.
• Dust with flour.
• Dip into tempura batter and deep fry until lightly golden in colour.

GREEN CURRY FRITTERS WITH CABBAGE SLAW RECIPE - (4.6/5)

Steps:

• 1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack). 2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure. Serve with Cabbage Slaw. 3. Cabbage slaw, combine the first 5 ingredients. Chill 1 hour. Add cilantro and jalapeno; toss. top with avocado

GREEN SALAD WITH GORGONZOLA FRITTERS

Steps:

• Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
• Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
• Pour salad dressing over the greens and toss.
• Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE

Steps:

• PreparationFor sauce: Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
• For fritters: Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
• Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
• Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.

BEET AND BEET GREEN FRITTERS

Steps:

• Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl for 1 hour, tossing and squeezing the beets from time to time (wear rubber gloves to protect your hands from the color). After an hour, take up the grated beets by the handful, squeeze out as much liquid as you can and transfer to a bowl.
• While the beets are draining, heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop fine. Alternatively, steam the greens for 2 minutes above 1 inch of boiling water.
• In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency. If it seems wet, add more bread crumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
• Combine the oils in a large frying pan and heat until rippling, about 275 degrees. Meanwhile, take up heaped tablespoons of the beet mixture and form patties. Lightly dredge in flour. Carefully transfer to the pan, taking care to fry them in batches so you don't crowd the pan, and fry until patties are golden brown on both sides. Use tongs, a slotted spatula or a spider to turn the fritters over. Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.

TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING

Steps:

• Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
• Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
• Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
• Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.

PRIZE-WINNING GREEN ONION CORN FRITTERS

Steps:

• In medium bowl, whisk together buttermilk and egg until smooth. Add cornmeal, baking powder, salt corn and onions. Set aside for 10 minutes. Mixture will thicken.
• Add oil to large (10") skillet and heat to medium-high. Test heat by adding a drop of batter. If it immediately bubbles, oil is at correct temperature. Drop batter by large tablespoons-full into oil, allowing space between fritters. Fry 3-4 minutes, turning once. Remove carefully from oil with tongs or slotted spoon. Drain on paper towels. Serve warm.

PRAWN AND GREEN ONION FRITTERS WITH AVOCADO

Steps:

• Combine flour, and salt and pepper in a large bowl. Lightly whisk milk and eggs in a jug with a fork until combined. Pour into flour mixture. Stir gently until smooth.
• Add prawns and onions to flour mixture. Stir gently to combine.
• Pour enough oil into a large non-stick frying pan to cover the base. Heat over medium heat. Add tablespoonfuls of prawn mixture, 6 at a time. Cook for 3 minutes each side or until golden and cooked through. Set aside to cool. Repeat with remaining prawn mixture.
• Combine avocado, sour cream, and salt and pepper. Top fritters with avocado mixture. Sprinkle with chives. Serve.

GREEN PEA, FETA & MINT FRITTERS

Steps:

• Whisk eggs and milk in a large bowl.
• Gradually whisk in the flour until smooth, then stir in the feta, peas, courgettes, mint and lemon zest.
• Spray a large pan with oil and sppon in mixture in 1/4 cup portions. Cook approximately 3 minutes each side until golden brown.
• Add more oil if necessary.
• Serve with wedges of lemon and a green salad.