EASY Zucchini Fritters Recipe | Quick & Crispy Zucchini Fritters
EPISODE 873 - How to Make Zucchini Fritters with Spicy Aioli | Buñuelos de Calabacín Recipe
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This Zucchini Fritters hack will change the way you make them! One Bowl Recipe - Vegan + Gluten-Free
#zucchini #zucchinirecipes #shorts
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Vegan & Gluten-Free ZUCCHINI FRITTERS using just one bowl.???? Prep a batch of these bad boys for the week ahead and reheat on the stove or air fryer to crisp up. The creamy lemony sauce gives such a nice zingy taste. Make these!!
Zucchini Fritters
-2 medium zucchini
-1/4 cup garbanzo or chickpea flour
-1/2 lemon, freshly squeezed
-1/2 tsp salt
-1/2 onion salt (optional)
-1/4 tsp black pepper
-zest of one lemon
-1 tbsp dijon mustard
-1 tbsp gf miso paste (optional, but gives a nice umami taste)
-1-2 stalks green onion, thinly sliced (reserve some green for garnish)
-olive oil or avocado oil
Sauce:
-2 tbsp vegan mayonnaise
-1/2 lemon, freshly squeezed
-zest of 1/4 of lemon
-pinch of black pepper
Shred the zucchini and add to the bowl with the rest of the ingredients. Mix together until well combined then let it sit for 15-20 minutes. In a large skillet, add olive oil and bring to medium heat. Add a dollop of the batter and flatten into a round shape. Flip when you start to see the edges turn golden brown, about 3-5 min on each side. Rest on a paper towel to soak up some of the excess oil. Garnish with some sauce and green onion.
EAT YOUR GREENS 3: SAVORY ZUCCHINI BREAD [A MUST TRY] | PLANTIFULLY BASED
Hi everyone! Here is the third recipe in EAT YOUR GREENS ! You have to try this savory zucchini bread it is INCREDIBLE.
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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)
1 leek (about 5.5 ounces/160g), thinly sliced
1/3 sweet onion (about 2.5 ounces/70g), chopped
1 small broccoli crown (about 5.5 ounces/160g), finely chopped
2 zucchini (about 12.5 ounces/350g), shredded
1/2 cup (120ml) nondairy milk
1/2 lemon, juiced
2 1/2 cups (300g) all purpose flour
1 tablespoon (12g) baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon (5g) nutritional yeast
2 egg replacers
1/3 cup (80ml) neutral oil (canola, vegetable)
Everything but the Bagel seasoning, for topping
Spray oil
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Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network
Forget potatoes! Ina's fan-favorite zucchini gratin is just as good!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Zucchini Gratin
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Yield: 6 servings
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network
How To Make Onion & Zucchini Frittata | Quick & Easy (No Dairy!)
Onion and zucchini frittata is, together with the one with truffles, my favorite. As usual, there is plenty of different recipes all over Italy. Some like to add parmigiano cheese in the egg mix or milk, but this recipe is the one I prefer. First of all because this is my family recipe and second because this is more simple and healthy.
Frittata has been part of our culture for centuries and comes from the rural tradition. It was born as a way to recycle various leftovers, then became a national iconic food.
Perfect for buffet dinners, parties, picnics or aperitivo!
INGREDIENTS (4 portions):
1 ONION
2 MEDIUM ZUCCHINI
4 MEDIUM EGGS
EXTRA VIRGIN OLIVE OIL
SALT
BLACK PEPPER
INGREDIENTI:
1 CIPOLLA
2 ZUCCHINE MEDIE
4 UOVA MEDIE
OLIO EXTRA VERGINE
SALE
PEPE NERO
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Zucchini toast | Zucchini recipe | Easy and tasty snack recipe | Food Stories By Keerat
Zucchini toast recipe. This recipe is really healthy and tasty, it is a perfect snack. This recipe is loved by all children and adults, so please try and let me know how did you like the recipe.
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ZUCCHINI TOAST
INGREDIENTS
1 zucchini with skin
1 large onion
3-4 cloves of garlic
3 green chilies
1 tbsp all purpose flour
1 boiled potato
20 grams paneer
1/2tsp red chili powder
Salt according to taste
1/4 tsp garam masala
1/2 tsp black pepper powder
Bread crumbs
Oil
Bread
METHOD
Firstly cut onion, garlic and green chili then grate the zucchini. Take a pan and drizzle some oil then add onion, garlic and green chili saute until the onions become transparent then add the grated zucchini and cook the mixture then add 1 tbsp of all purpose flour and cook until the flour is coked and the mixture starts sticking to the pan.
Take a bowl and add boiled potato, paneer and the zucchini mixture prepared give it a good mix and add the spices to the mixture and give it a good mix until it is well combined.
Take toasted bread and apply the mixture to the bread on one side and then spread some bread crumbs and apple it on the mixture then drizzle some oil on the tawa and put the bread with mixture side down and let it cook for 2-3 minutes and then remove the toast and cut the it into your desired shape and serve hot.
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