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Instructions. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large cast iron skillet.
Zucchini Fritters
Place in a large bowl. Combine the wet and dry ingredients: To the bowl, add 3 tablespoons of breadcrumbs, 5 tablespoons of AP flour, 3 tablespoons of semolina flour, 1 teaspoon of baking powder. Lightly whisk 2 eggs and add, along with 3 ½ ounce of crumbled feta and ¼ cup of grated parmesan. Season with salt and pepper.
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Prepare the zucchini: Grate the zucchini and place it in a colander. Salt the grated zucchini to draw out excess liquid, and let it drain—this is step one of extracting the water. Step 2. Squeeze the zucchini: Before mixing the zucchini with the other ingredients, transfer it to a cheesecloth or clean kitchen towel, and squeeze out as much.
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In a large bowl, whisk the egg until well beaten. Add the zucchini, flour, green onions, baking powder, black pepper, garlic, and the remaining 1/4 teaspoon salt to the bowl. 4. Mix until well combined. Line a large plate or baking sheet with paper towels. 5.
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Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl. Mix the Fritter "Batter". Then fold in the cheese to the zucchini mixture. Form into patties. Cook. In a large skillet or cast iron skillet, cook the zucchini fritters in oil until golden brown.
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Heat the oil in a large nonstick skillet. You will need about ⅓-1/2 inch of oil in the pan. Use either a muffin scoop or spoon to carefully place rounds of the batter into the hot oil. Use a spoon to flatten the batter into patties. Cook 2-3 minutes, then carefully flip and cook the other side.
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Add flour, egg, chives, garlic powder, paprika, salt, and pepper. Mix well until evenly combined. Heat oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Place a tablespoon of the zucchini mixture in the skillet and gently flatten with the back of a spoon or spatula.
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Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water.
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Heat oil in a large nonstick skillet over medium-high heat. Using a medium cookie scoop drop the zucchini mixture into the pan, and level with the back of a spatula. Saute for 2-3 minutes per side or until golden brown. Remove onto the prepared plate to drain from excess oil, and serve with sour cream on the side.
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Squeeze out as MUCH liquid as possible from the shredded zucchini. Make sure you let that zucchini sit in the salt for 20-30 minutes to extract as much water as possible.
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Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes. Step 3. To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and ¼ teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.
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5. Using a large spoon, scoop zucchini mix and carefully add to hot pan. 6. Allow fritters to fry for 2-3 minutes before flipping and cooking the other side for an additional 2-3 minutes or until.
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Batter: Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy) Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine. Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper.
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Heat the oil. In a skillet or frying pan, heat the olive oil over medium heat. The key to crispy fritters is ensuring the oil is hot enough. Fry in batches. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart.
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Once the skillet is hot, scoop up around 2 Tablespoons of the zucchini mixture. Place the mixture onto the hot skillet and gently flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes. Flip, then cook for 3 more minutes on the other side.
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Place the grated zucchini in a colander in the sink and sprinkle with the salt. Let sit 5-10 minutes to drain. Wrap the zucchini in a kitchen towel and squeeze it to remove the excess water. COMBINE. Add the zucchini to a medium bowl, then add the flour, parmesan, garlic powder, pepper, and egg. Mix until combined. COOK.