vegetable fritters

These crispy, cheesy zucchini hash browns are a great low carb alternative to traditional hash browns. They are also baked instead of fried.

Zucchini Hash Browns

½ cups (368 g) finely shredded zucchini

(49 g) shredded parmesan cheese

(20 g) pork rind breadcrumbs

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Add shredded zucchini to a large mixing bowl. Salt and let it sit about 10-15 minutes to draw out the moisture from the zucchini. (Salting is optional but it does help draw out some of the moisture.) After the 10-15 minutes, drain out the water and then wring dry the zucchini with a cheesecloth or similar type cloth. You should be left with 1 packed cup (141 g) of zucchini.

Add zucchini, egg and cheese into your mixing bowl. Stir and mix until completely combined.

Fill a 1/4 cup measuring cup with the zucchini mixture. Press down to compact it. Flip the cup over onto your prepared baking sheet. The mixture should slide out and should still hold the cup form. Gently press down on mixture with your fingers or hand to flatten it  to about 1/2 inch thick and shape it into an oval or rectangle of whatever shape you prefer your hash browns to be. Repeat with remaining zucchini mixture.

Sprinkle breadcrumbs over the surface of each hash brown, coating the surface of the hash browns in a layer of breadcrumbs. See notes regarding how thick the layer should be.

Place hash browns into oven and cook for about 20-23 minutes or until zucchini is cooked and breadcrumbs are golden. If you are using pork rind breadcrumbs, they may appear to be too wet at first, but once they are out of the oven and given a few minutes to cool, they should crisp back up. If you are using panko breadcrumbs, they should not appear wet. Let hash browns cool a few minutes so that they are set before removing them off the baking sheet. Serve while still warm. Uneaten hash browns can be kept in the fridge or freezer.

Packed with feta, parmesan and crisp chickpea patties, these virtuous vegetarian burgers taste down-right decadent.

Zucchini fritter burgers

zucchini,

drained canned chickpeas, finely chopped

(50 grams) feta, crumbled

(40 grams) parmesan, grated

dill,

tbs finely chopped mint

spring onions, finely chopped

(40 grams) sunflower seeds

(35 grams) chickpea (besan) flour

cayenne pepper

tsp baking powder

unsalted butter

olive oil

red onions, thinly sliced

tbs brown sugar

tbs balsamic vinegar

(100 grams) good-quality mayonnaise

tsp cumin

lemon juice

bread rolls

beetroot, roasted, peeled, sliced

roma tomatoes, sliced

coriander leaves,

(35 grams) baby spinach leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

Start your family's day off with a bang with this gourmet breakfast recipe. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

Zucchini fritters with smoked salmon and poached eggs

zucchinis, coarsely grated

onion,

garlic cloves, finely chopped

flat-leaf parsley leaves, chopped

mint leaves, chopped

dill sprigs, chopped,

(40 grams) plain wholemeal flour

goat’s cheese,

ricotta

salmon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Okoy or Ukoy, in Filipino, is a type of fritter where shrimp and vegetables arelightly coated in batter, fried to a crisp, and served with a spicy vinegar dipping sauce. 

Okoy or Ukoy (Shrimp and Vegetable Fritters)

vinegar

sugar

shallot onion

Bird's eye chilies (to taste, chopped)

salt and pepper (to taste)

shrimp (any size)

kabocha

carrot

onion (sliced thinly)

cilantro (stems and leaves - chopped)

salt

pepper (to taste)

rice flour

baking powder

fish sauce

water

canola or vegetable oil (or more, for frying)

Prepare the dipping sauce: Mix vinegar, sugar, minced shallot, and chopped chilies in a bowl. Add salt and pepper to taste. Stir and set aside.Prepare the vegetables: Wash your kabocha squash and remove any bumps on the skin. If you have purchased a whole squash, cut about a third or a half depending on the size. You will need about a pound. With a spoon, remove the seeds from the core. The skin is completely edible. Wrap and store the leftover without the seeds in the fridge. It will be good for several days. Wash and peel the carrots. Cut the squash and carrots into matchsticks with a knife, a julienne peeler, a julienne slicer, or a mandoline with a julienne blade attachment. Thinly slice your onion and roughly chop the cilantro. In a large bowl, combine squash, carrots, onion, and cilantro.  Add salt and pepper to taste. 

Prepare the shrimp: If using tiny little ones, wash them thoroughly. For any other size, you can peel or leave them intact. Make sure to remove the vein or its digestive tract, the dark line that runs along the back of the shrimp. You may also cut, slice, or chop those large shrimps. Combine with the vegetables and season the shrimp with salt and pepper

Prepare the batter: In a cup, combine rice flour, baking powder, fish sauce, and water. Mix until incorporated. The consistency will be thin, like that of a slurry.  It will lightly coat the shrimp and vegetables, just enough to hold them together. Pour it over the shrimp and vegetables and toss to coat.

Fry: Over high heat, add about an inch of oil to a large skillet or a sauté pan. To check when the oil is ready, you can use a deep-fry thermometer – it should read between 350 and 375 °F. Another way to check is to stick the handle of a wooden spoon or a chopstick in the oil. When it’s steadily bubbling around it, then it’s ready. Once the oil is ready, scoop some of the mixture onto a large spoon or turner, then slide each one off into the hot oil. Do not overcrowd the pan and maintain the high temperature of the oil, so fritters don&#39;t come out greasy. Cook for about 2 minutes on each side until golden brown. Drain on paper towels.

Serve: Serve with the spicy vinegar sauce.

Store and Reheat: Keep leftovers in the refrigerator and reheat on a toaster oven or air fryer for a few minutes to crisp up.

https://www.youtube.com/watch?v=AINxQoNkEp0

Okoy or Ukoy, in Filipino, is a type of fritter where shrimp and vegetables are lightly coated in batter and fried to a crisp.  These fritters are so good on their own and even better with a spicy vinegar dipping sauce.  It may not be the most authentic Okoy recipe, but it is by far the best I've ever had.

✅ PRINTABLE recipe at: https://www.recipesbynora.com/70/ukoy-shrimp-and-vegetable-fritters/

Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.

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ℹ️ Recipes by Nora - Easy, Delicious Filipino Food Recipes 

Filipino food is a fusion of different cuisines, with strong influences from Spanish, Chinese, and Americans. Learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

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These Vegetable Fritters are truly the best! Made with zucchini, carrot, and corn, they make a great lunch or snack, and you will not be able to stop at one!

Vegetable Fritters

zucchini

carrots

corn kennels

eggs

all-purpose flour

garlic

parsley (chopped)

salt (or

pepper

Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.

Grate the carrots.&nbsp;

Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.

Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.

https://content.jwplatform.com/videos/7st4YKqv.mp4

Veggie Fritters

These Vegetable Fritters are made with zucchini, carrots, and potato.  They are great for lunch or as an appetizer and you will not be able to stop at one!

Vegetable Fritters with Yoghurt Feta Dip

green zucchini, grated

potato,

carrots,

tomato paste

vegetable bouillon

bread,

black pepper

oregano

tbsp crumbled dried mint or ½ cup fresh mint, finely chopped

parsley, finely chopped

crumbled feta

graviera, grated

Quaker oats

all purpose flour,

Extra virgin olive oil

Wash the vegetables and let them drain.

Grate the zucchini and sprinkle some salt on...

Grate the zucchini and sprinkle some salt on top. Let them sit for half an hour in a colander and then squeeze to remove all excess water.

Grate the potato and squeeze out the water...

Grate the potato and squeeze out the water as well.

Put the drained potato and zucchini in a...

Put the drained potato and zucchini in a bowl. Add the grated carrot, the parsley, the egg, as well as both cheeses, the mint, salt and pepper and oregano.

(Easy on the salt, as feta is salty...

(Easy on the salt, as feta is salty and we added some salt on the grated zucchini.)

Put the onion, the tomato paste and the bouillon...

Put the onion, the tomato paste and the bouillon in a food processor and mix to puree.

Empty it in the bowl and add the...

Empty it in the bowl and add the bread and mix to make the bread crumbs. Finally add the Quaker oats and mix well.

Let the mixture stand in the fridge, for...

Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.

Heat the olive oil in a heavy skillet...

Heat the olive oil in a heavy skillet or non-stick frying pan.

Form them into patties and dredge them with...

Form them into patties and dredge them with the flour.

Fry on both sides until golden and remove...

Fry on both sides until golden and remove them on kitchen paper.

Serve them with Greek Yoghourt and Feta Dip.

https://mediavine-res.cloudinary.com/video/upload/dao5timgdkiaienyiceh.mp4

Vegetable fritters are so easy to make and a good way to use some leftover veggies in your fridge.

Vegetable Fritters with Feta and Yoghurt Dip

A healthy vegan patty recipe made with whole food ingredients and a whole lot of love!

Vegetable Patties

zucchini (shredded)

Red onion (shredded)

garlic (minced)

broccoli (grated)

chickpea flour

tbsp flaxseed (mixed

celery leaves

Place the zucchini in a colander and sprinkle it with salt. Allow to sit for 10 minutes, and then with a clean cloth, drain out as much liquid as possible. Mix the flaxseed with water and allow to sit for 10 minutes as well to thicken. 

Preheat the oven to 400F and line a baking sheet with parchment. 

Combine the drained zucchini, garlic, broccoli, chickpea flour, flax seed gel, salt and olive oil in a bowl until a batter is formed. 

Using a spoon, separate the batter into 12 equal patties, around 3 tablespoons each onto the baking sheet. They should be around 1 cm thick. At this point, you can give them a spray with olive oil for a crispier fritter. 

Place in the oven for 12 to 15 minutes, until crispy. Dip in your favorite sauce of choice. We love my green goddess dressing.

These cheesy veggie fritters are the perfect easy vegetarian lunch, with plenty of vegetables and crispy cheese! A great fridge clearer.

Cheesy Veggie Fritters

70 g cheddar cheese, (grated (~ 2/3 cup when grated))

60 g (~ 1/3 cup) tinned sweetcorn

bell pepper, (finely diced (I used orange))

eggs, (lightly beaten)

100 g (~ 3/4 cup) plain flour

Black pepper

tbsp oil

Grate the courgette (zucchini), and spread it out on a double sheet of kitchen paper. Use another couple of sheets to press out any excess water. You don't need to be super thorough.

Add the grated courgette to a mixing bowl, and add the remaining ingredients (not including oil). Mix thoroughly until well combined.

Heat a dash of oil in a large frying pan, add dollops of the fritter mixture (1-2 tablespoons per fritter), and gently flatten each dollop into a fritter shape. Don't overcrowd the pan - you'll need to cook in batches (I cooked 3 at a time). I made 12 fritters in total, but this will depend on how big you make them.

Cook the fritters over a medium heat for a few minutes each side, until golden brown and crispy. You can add a little more oil to the pan in between batches, if needed.

If you need to keep the fritters warm while you're cooking the next few batches, place them on a plate in a warm oven.

These easy gluten-free zucchini fritters get a falafel vibe from spices and chickpea flour. Golden, crispy, and tender - so good! I love them served with garlic yogurt dill sauce.

Spiced Gluten-Free Zucchini Fritters

(900 g, about 4-5 medium) zucchini or summer squash

fine sea salt, divided use

eggs,

shallot (about 1 medium shallot)

(130 g) chickpea flour

coriander

cumin

Ghee, sunflower, or avocado oil,

yogurt sauce

cherry tomatoes and/or cucumber

feta or goat cheese

lemon wedges

Aleppo pepper

dill and mint leaves

Rinse and dry the zucchini. Trim the ends and grate them on the large holes of a box grater or with the shredder attachment of a food processor.

Place the zucchini shreds in a large bowl and toss with 2 teaspoons of the salt. Let sit 15 minutes, then transfer to a large, clean kitchen towel and squeeze out as much of the liquid as you can.

Put the shredded, dried out zucchini in a large bowl and stir in the eggs and shallot. Sift in the chickpea flour, baking powder, coriander, cumin, ½ teaspoon salt, and pepper. Stir until combined.

Coat a wide skillet or griddle with a thin layer of ghee or oil and warm over medium heat until it shimmers. Drop ¼ - ⅓ cup scoops of batter into the oil and flatten slightly. I like to use a spring-loaded #24 ice cream scoop for uniform fritters.

Cook the fritters over medium-low heat until golden on the bottom, 2-3 minutes. Gently flip and cook on the second side until golden and cooked through. 2-3 more minutes.

Remove to a cooling rack while you cook the remaining zucchini cakes. When ready to serve, reheat the fritters in the skillet until hot.

Make the Fritters:

Place a large dollop of yogurt sauce on a plate, top with warm fritters, and sprinkle with tomatoes, cucumbers, feta, olive oil, lemon juice, flaky salt, Aleppo pepper, and herbs, if using. Serve right away.

Finish the Fritters:

Loved this recipe Alanna, it’s DELICIOUS, &amp; there were requests for repeats!
We adapted slightly by using a tin of cannellini beans (due to garbanzo sensitivity) &amp; 3 tbs buckwheat flour, then reducing baking powder to 1 tsp. 
The leftovers were even better, so now we make extra to have during the week!
Another reason to go Bojon for savories, not just baking &amp; sweets!

These were fantastic!  Will definitely be adding them to our summer zucchini menus!  Thank you for always creating amazing gluten free recipes.

These turned out absolutely perfect ! Although i didn't have enough zucchini (i completed with leftover green bellpepper and corn). Will absolutely redo for sure ! Thank you for this recipe :D

These were amazing!! Followed the recipe exactly except for frying in avocado oil. Really light and delicious. This is the second of your recipes that I’ve tried and they’ve both been a huge hit. I’m a big fan! 😊

OH. MY. GOD. These are so good! And the sauce, THE SAUCE!!!! I used an all in one gluten free flour because that's what I had - I bet its even better with chickpea flour.

These mixed vegetable pakora are super crispy outside and tender in the middle, but pan-fried to use minimal oil! Use your favorite vegetables in a flavorful chickpea flour batter for a gluten-free, vegan snack or appetizer!

Vegetable Pakora Recipe

onion

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Top 10 vegetable fritters recipes from across the web

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Zucchini Hash Browns

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Zucchini fritters with smoked salmo...

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Vegetable Fritters with Yoghurt Fet...

Vegetable Patties

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Vegetable Pakora Recipe

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