Free Recipe Corn And Zucchini Fritters
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Corn And Zucchini Fritters Recipe
1-1/2 c Corn kernels -; (abt 3 ears)
1/2 sm Red onion; thinly sliced
1 c Loosely-packed parsley
-sprigs
3 sm Zucchini; cut into 3/4 fine
Julienne
1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Freshly-ground black pepper
3 tb Sparkling soda water
Vegetable oil; for deep
-frying
Corn And Zucchini Fritters Preparation
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). 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6234 broadcast 04-03-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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