ZUCCHINI,CORN AND CORIANDER FRITTERS
These little fritters are great cooked on the barbecue hotplate or in a pan...a cunning way of also sneaking some veggies into unsuspecting little ones! NB. if you use low fat ricotta, you will need to use a little extra flour to the mixture, as it's a little more liquid than regular ricotta.
Provided by Noo8820
Categories Corn
Time 15m
Yield 12 fritters
Number Of Ingredients 9
Steps:
- Heat the barbecue hotplate/pan to medium.
- Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
- Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
- Cook in batches, then stack then up and drizzle with sweet chilli sauce.
Nutrition Facts : Calories 116, Fat 3.8, SaturatedFat 1.7, Cholesterol 68.4, Sodium 38.4, Carbohydrate 16.7, Fiber 1.9, Sugar 0.8, Protein 6
CORN, ZUCCHINI AND CHICKPEA FRITTERS
Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 Fritters, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor roughly chop chickpeas.
- Whisk milk and eggs in a jug.
- Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
- Stir in chickpeas, zucchini, corn, mint and onion.
- Spray a large frying pan with oil and heat over medium-high heat.
- Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
- Cook for 2 to 3 minutes each side or until golden and cooked through.
- Transfer to a plate and cover to keep warm.
- Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
- Serve with salad and chutney.
CORN AND ZUCCHINI FRITTERS
Cheddar cheese, crisp bacon, creamy avocado, and a juicy tomato slice sandwiched between these corn and zucchini fritters make a wonderful breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined. Add ham (if desired), zucchini, and corn, and stir until well blended.
- Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
- Working in batches of 4 or 5, gently drop 2 tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer with a spatula or slotted spoon to paper towels to drain. Season fritters with salt and pepper while still hot. Make sandwiches with fritters using bacon, cheese, avocado, and tomato, if desired.
CORN AND ZUCCHINI FRITTERS
Steps:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not over mix.
- In a large heavy saucepan or deep fryer, heat about 4 inches of vegetable oil to 375 degrees. Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump). Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
- With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
CORN AND ZUCCHINI FRITTERS
Make and share this Corn and Zucchini Fritters recipe from Food.com.
Provided by 2Bleu
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
- Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
- Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not overmix.
- In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.
- Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump).
- Deep fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
- Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
Nutrition Facts : Calories 732.2, Fat 73.6, SaturatedFat 9.6, Sodium 206.5, Carbohydrate 18.8, Fiber 2.2, Sugar 3.5, Protein 3.4
CORN AND ZUCCHINI FRITTERS
Steps:
- 1) In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper. 2) In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well. 3) Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
CORN AND ZUCCHINI FRITTERS RECIPE - (5/5)
Provided by raffterman
Number Of Ingredients 20
Steps:
- Grate zucchini and place in a colander. (You should have approximately 2 ½ cups (625ml) Sprinkle evenly with salt. Let sit 10 minutes. Place the zucchini in a clean linen towel and gently squeeze out excess liquid. Thin slice the green onion. Roughly chop the arugula and fresh dill. In a large bowl mix the zucchini egg, egg yolk, arugula, feta, dill, onion and corn. In a separate bowl sift the flour with the baking powder. Mix the flour into the wet corn and zucchini mixture add salt and pepper. Preheat a large non-stick pan over medium heat. Add oil to a pan just to coat. Allow to heat until oil shimmers. Using ¼ cup (60ml) amounts, form patties with the mixture and place them in the hot pan. Repeat leaving 2 inches (5cm) between each fritter. Cook until edges have lost their gloss and are golden brown about 2 minutes. Flip and repeat on the other side. Remove from heat and place on a paper towel-lined tray. Keep warm and continue to cook more fritters with the remaining batter. To make the dipping sauce combine sour cream, mayonnaise, green onion, dill, zest and juice of 1 lemon, Sirachi sauce in a small bowl. Serve fritters hot with dipping sauce.
ZUCCHINI AND CORN FRITTERS
With all the zucchini I have fresh and frozen, this is my favorite way to eat it for breakfast. It's also great for the kids to eat as a snack, cold right out of the refrigerator (no need for plate or silverware).
Provided by Marci
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 25m
Yield 10
Number Of Ingredients 13
Steps:
- Mix flour, cornmeal, Cheddar cheese, egg, yogurt, baking powder, salt, and pepper together. Add zucchini, carrots, corn, and onion.
- Coat the bottom of a large frying pan with oil. Heat over medium heat. Place spoonfuls of mixture into the hot pan, gently pressing down each fritter. Cook until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 112 calories, Carbohydrate 12.4 g, Cholesterol 24.7 mg, Fat 5.5 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 270.4 mg, Sugar 1.5 g
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