fritter recipes

Vegan Zucchini Fritters are crispy, light and perfect when you have abundance of garden zucchini! Made with just 7 ingredients and ready in about 30 minutes.

Vegan Zucchini Fritters

zucchini (3 large

salt

flaxseeds

water

all purpose flour (or gluten free mix if needed)

cornstarch (or arrowroot)

baking powder

green onions, chopped small (about 1/2 cup)

dill

olive oil,

Trim the ends of your zucchini and shred it using the large holes of a grater. You can also use the shredding attachment on a food processor if you have one.

Place the shredded zucchini in a strainer over a bowl or in the sink. Toss with the salt and let sit for 10 minutes.

While the zucchini sits, get out a large mixing bowl. Add the ground flaxseeds and water to it, stir a little and set aside to thicken for a few minutes.

Once the zucchini has rested for 10 minutes, use your hands to squeeze out all of the excess liquid you can, and place the squeezed zucchini in the bowl with the flaxseed mixture. Don&#039;t skip this part or the fritters will turn out soggy.

To the same bowl, add the flour, cornstarch, baking powder, green onions and optional fresh dill or parsley. Stir with the zucchini until well incorporated.

In a large pan (non-stick or cast iron preferred), heat 3-4 tablespoons of oil over medium heat. When the oil is hot, add about 2 tablespoons of the zucchini mixture to the pan, and flatten the tops with the back of a spoon. Fry for 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Repeat with all of the fritter mixture, adding more oil as needed. If you have a really good non-stick pan you may not need much oil at all. Place the cooked fritters on a paper towel lined plate.

Serve immediately with vegan sour cream and enjoy!

Vegie fritters are enjoying their day in the sun right now, and it's no surprise when you consider how simple they are to throw together and just how much goodness they pack in. These quick and easy fritters make for the perfect meal any time of the day.

Super quick zucchini and haloumi fritters

zucchini (650 grams),

smoked ham, torn into thin pieces

haloumi, coarsely grated

(100 grams) self-raising flour

(50 grams) plain flour

eggs, lightly beaten

Pinch of dried chilli flakes,

tbs extra virgin olive oil,

radishes, very thinly sliced

snow pea shoots

lemon

(120 grams) sour cream

(140 grams) thick Greek-style yoghurt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

We&#8217;ve taken all the comforting crispness of a fishcake and turned them into these tasty bite-size fritters, served with a herby aioli dip.

Salt cod fritters with herby aioli

rock salt

rosemary sprig, leaves

sustainable cod fillet, skin on

tbsp milk

potatoes

self-raising flour

parsley

Vegetable oil

tbsp capers, drained

For the sauce

tbsp chopped mixed fresh parsley and tarragon

Finely grated zest ½ lemon

You’ll also need…

Ceramic baking dish; digital probe thermometer

Mix the salt with the rosemary, then scatter half in a ceramic baking dish. Top with the cod, skin-side down, then cover with the remaining rosemary salt. Cover with cling film and chill for 12-24 hours, turning halfway through.

Remove the fish from the salt, put in a bowl, cover with cold water, then soak for 30 minutes. Drain and repeat with clean water, then rinse and dry the fish with kitchen paper.

In a large bowl whisk the egg and milk until smooth. Scoop out the fluffy insides from the potatoes, add to the bowl and whisk again until smooth (see tips). Add the flour and parsley and mix until thick, flake in the cod (discarding the skin) and gently fold to combine for a smooth batter. Add a dash more milk if needed. Mix the sauce ingredients together, season and set aside.

Pour oil into a high-sided saucepan until a third full, then heat to 180°C on a digital probe thermometer or until a cube of bread turns golden in 30-40 seconds. Pat the capers dry, then fry for 1 minute until they open like flowers and are just crisp. Drain on kitchen paper.

Heat the oil to 180°C again. Gently spoon heaped tablespoons of batter into the hot oil and fry, in batches, for 2 minutes until golden and crisp. Remove with a slotted spoon, drain on kitchen paper, then serve with aïoli and crispy capers.

Top 4 fritter recipes recipes from across the web

The most viewed fritter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Zucchini Fritters

Super quick zucchini and haloumi fr...

Super quick zucchini and haloumi fr...

Salt cod fritters with herby aioli

Top 4 fritter recipes recipes from across the web

The most viewed fritter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Zucchini Fritters

Super quick zucchini and haloumi fr...

Super quick zucchini and haloumi fr...

Salt cod fritters with herby aioli

The most viewed fritter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine