Zucchini Fritters
Zucchini fritters are a delightful way to enjoy the fresh, mild flavor of zucchini. Crispy on the outside and tender on the inside, these fritters make a fantastic appetizer, side dish, or even a light meal.
They’re versatile, easy to make, and a great way to use up an abundance of zucchini during the summer months. Serve them hot with a dollop of yogurt sauce or a squeeze of lemon for a refreshing twist.
Ingredients:
- 2 medium zucchinis (about 1 pound), grated
- 1 teaspoon salt
- 2 green onions, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- Freshly ground black pepper, to taste
- Olive oil, for frying
How to Make:
Prepare Zucchini:
Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a colander set over a bowl and sprinkle with salt. Toss to combine and let sit for about 10 minutes. This helps draw out excess moisture from the zucchini.
Squeeze Out Moisture:
After 10 minutes, squeeze handfuls of the grated zucchini over the sink to remove as much liquid as possible. Transfer the squeezed zucchini to a clean kitchen towel and squeeze again to remove additional moisture.
Combine Ingredients:
In a large bowl, combine the grated and drained zucchini, chopped green onions, crumbled feta cheese, chopped dill, minced garlic, all-purpose flour, grated Parmesan cheese, beaten eggs, and black pepper. Mix well until all ingredients are evenly incorporated.
Form Fritters:
Heat a thin layer of olive oil in a large skillet over medium heat.
Scoop about 1/4 cup of the zucchini mixture into the hot skillet for each fritter, flattening slightly with a spatula. Cook in batches to avoid overcrowding the pan.
Fry Until Golden Brown:
Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to ensure they cook evenly without burning.
Drain and Serve:
Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.
Serve Hot:
Serve the zucchini fritters hot, garnished with additional fresh dill if desired. They are delicious on their own or paired with a dipping sauce such as tzatziki or yogurt mixed with lemon juice and herbs.
Chef’s Note:
To make gluten-free zucchini fritters, substitute the all-purpose flour with almond flour or gluten-free flour blend. Adjust the consistency as needed.
For a lighter version, you can bake the fritters in the oven. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.
Nutritional Information (per serving, assuming 4 servings):
- Calories: 230 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 690mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 11g
Enjoy these crispy and flavorful zucchini fritters as a delicious appetizer or side dish, perfect for any occasion!
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Carrot Sticks with Hummus
Carrot sticks with hummus make for a simple yet satisfying snack or appetizer. The natural sweetness of carrots complements the creamy, savory hummus perfectly, creating a balanced and nutritious treat.
This recipe is not only easy to prepare but also packed with vitamins, fiber, and protein, making it a great option for a quick snack or party platter.
Ingredients:
- 4-5 large carrots, peeled and cut into sticks
- 1 cup cooked chickpeas (canned chickpeas, drained and rinsed can be used)
- 1/4 cup tahini (sesame seed paste)
- 1-2 cloves garlic, minced
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- Salt, to taste
- Water, as needed for thinning the hummus
- Optional garnish: Paprika, chopped fresh parsley, or drizzle of olive oil
How to Make:
Prepare Carrot Sticks:
Wash, peel, and cut the carrots into sticks approximately 3-4 inches long. Set aside.
Make the Hummus:
In a food processor, combine the cooked chickpeas, tahini, minced garlic, lemon juice, extra virgin olive oil, ground cumin, and a pinch of salt.
Process until smooth and creamy. If the hummus is too thick, add water, a tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning as needed.
Assemble:
Arrange the carrot sticks on a serving platter or plate.
Serve:
Transfer the hummus to a bowl and place it alongside the carrot sticks. Optionally, garnish the hummus with a sprinkle of paprika, chopped fresh parsley, or a drizzle of olive oil.
Chef’s Note:
Feel free to customize the hummus by adding roasted red peppers, sun-dried tomatoes, or fresh herbs like cilantro or parsley for additional flavor variations.
For a smoother hummus texture, you can peel the chickpeas before processing. Simply pinch each chickpea gently between your thumb and index finger to remove the skins.
Nutritional Information (per serving, based on approximately 4 servings):
- Calories: 180 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 16g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 6g
Enjoy these crunchy carrot sticks with creamy hummus as a nutritious snack, appetizer, or part of a balanced meal. They’re perfect for dipping and sharing!
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