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Parsley Crumbed Cheese Fritters recipe

Parsley Crumbed Cheese Fritters recipe


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Parsley Crumbed Cheese Fritter recipe. It's a very light, fresh crumb and is a perfect lunch if served with salad or an easy dinner if coupled with a serving of bruschetta. I learned this recipe using frommage fresco – an Italian cheese which is solid in texture and has a creamy salty flavour – though have since substituted it with haloumi and a hard mozzarella and both work well.

1 person made this

IngredientsServes: 5

  • 2 eggs
  • 150g breadcrumbs
  • 1 handful fresh parsley
  • 50g grated parmesan cheese
  • 1 tablespoon Olive oil
  • 500g haloumi, hard mozzarella or frommage fresco cheese
  • 1 lemon
  • salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In bowl beat the eggs with a small pinch of both salt and pepper. Separately mix together the breadcrumbs, parsley and cheese. The cheese is cut into 2cm thick pieces; each piece of cheese is then dipped in the egg then coated in the breadcrumb mixture. Be sure to coat on the breadcrumbs lightly, you don’t want too thick a layer.
  2. On medium heat lightly fry for approximately 3 mins on each side, only turning once. They will be a lovely golden colour and should be served immediately with a wedge of lemon.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Cauliflower and Feta cheese fritters

You guys, I have stumbled upon something pretty freaking awesome here. It turns out that cauliflower is indeed the most versatile ingredient in the world and should there ever be a zombie apocalypse, I hope to find myself on a cauliflower farm because seriously, there is nothing you can’t do with a cauliflower. My most recent discovery are these awesome cauliflower and feta cheese fritters. And boy, are they good!!


Recipe Summary

  • 3 large zucchini, finely grated
  • ½ teaspoon salt
  • 1 egg
  • 5 tablespoons all-purpose flour
  • 4 tablespoons Parmesan cheese
  • ¼ teaspoon salt
  • ground black pepper to taste
  • oil for frying
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 pinch salt
  • ¼ cup sour cream, for topping

Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.

Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.

Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.


Zucchini Fritters with Parsley Recipe

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  • 4 medium zucchini, grated
  • 1 finely chopped yellow onion
  • 1 1/2 teaspoons salt
  • 3/4 cup chopped fresh Italian parsley
  • 3/4 cup freshly grated parmesan cheese
  • 1 cup (toasted) panko breadcrumbs*can be found at the asian grocer
  • 2 large eggs, lightly beaten
  • 1 Tbsp chopped fresh basil
  • Vegetable oil (for frying)
  • salt

Ingredients

  • 4 medium zucchini, grated shopping list
  • 1 finely chopped yellow onionshopping list
  • 1 1/2 teaspoons saltshopping list
  • 3/4 cup chopped fresh Italian parsleyshopping list
  • 3/4 cup freshly grated parmesan cheeseshopping list
  • 1 cup (toasted) pankobreadcrumbs*can be found at the asian grocer shopping list
  • 2 large eggs, lightly beaten shopping list
  • 1 Tbsp chopped fresh basilshopping list (for frying) shopping listshopping list

How to make it

  • Toss zucchini, onion and salt in large colander.
  • Let stand at least 1 hour.
  • Toast bread crumbs in a small dry pan. Set aside.
  • Put zucchini in a dishtowel and wring it out, squeezing as DRY as possible.
  • Transfer to a large bowl.
  • Mix in next 5 ingredients, including bread crumbs.
  • Pour 1 inch vegetable oil into a heavy large saute pan.
  • Heat oil and keep on medium to LOW heat.
  • Shape zucchini mixture into small patties, squeezing out any excess moisture you can. The smaller and drier the patty, the easier it is to keep them from breaking apart.
  • Fry in batches until fritters are brown, turning once, about 3 minutes total. *do not crowd in pan. *note-use a slotted spoon to gently place the patties in the oil.
  • Using a slotted spoon, transfer the patties to paper towels to drain.
  • Sprinkle liberally with salt while still warm.
  • *May be served with a yoghurt dipping sauce. but very tasty on their own.
  • Just pick up and munch away. Can be frozen.

Directions

Cook potato in boiling water to cover 15 minutes or until potato is tender drain. Combine potato and butter in a large mixing bowl beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well.

Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour dip into beaten egg, and dredge in breadcrumbs. Cover and chill 20 minutes.

Pour oil to a depth of 4 inches into a Dutch oven heat to 340 degrees F. Fry, a few at a time, 8 minutes, turning once. Serve immediately.


Corn Fritters with Ricotta Roasted Garlic and Parsley Dipping Sauce

Process 1 1/2 cups corn kernels in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside.

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 1 1/2 cups corn kernels and ⅛ teaspoon salt and cook, stirring frequently, until light golden, 3 to 4 minutes. Transfer to medium bowl.

Return skillet to medium heat, add corn puree, and cook, stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.

Stir flour, 3 tablespoons chives, Parmesan, cornstarch, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper into corn mixture until well combined. Gently stir in egg until incorporated.

Line rimmed baking sheet with paper towels. Heat remaining ½ cup oil in now-empty skillet over medium heat until shimmering. Drop six 2-tablespoon portions batter into skillet. Press with spatula to flatten into 2 1/2- to 3-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to prepared sheet. Repeat with remaining batter.

Transfer fritters to large plate or platter, sprinkle with remaining 1 tablespoon chives. Serve with Ricotta Roasted Garlic and Parsley Dipping Sauce


Turmeric Chickpea Fritters

Amazing, 30-minute chickpea fritters infused with fresh herbs, garlic, and turmeric! Healthy, simple, flavorful, and surprisingly hearty.

  • 1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp (37 ml) water)
  • 1-2 Tbsp (15-30 ml) olive oil, divided (plus more for sautéing)
  • 4 cloves garlic (2 Tbsp | 12 g), minced
  • 1/2 cup (34 g) panko bread crumbs
  • 1/4 cup (15 g) fresh parsley, finely chopped
  • 3 Tbsp (15 g) vegan parmesan cheese
  • optional: 1 Tbsp (10 g) hulled white sesame seeds or hemp seeds
  • 2 tsp (8 g) coconut sugar
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • Pinch sea salt and black pepper
  • 1/2 lemon, juiced (1 Tbsp | 15 ml)
  • 1 15-ounce (425 g) can chickpeas, drained, rinsed and thoroughly dried
  • 2 Tbsp (10 g) vegan parmesan cheese
  • 3 Tbsp (12 g) panko bread crumbs
  • Pita or Lettuce Cups
  • Onion, sliced
  • Tomato, sliced
  • Fresh parsley, chopped
  • Garlic Dill Sauce

  • Preheat oven to 375 degrees and add flax egg to a food processor or high speed blender.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often - about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  • Next add panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice. Pulse/blend until small bits remain, scraping down sides as needed.
  • Next, add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  • Taste and adjust seasonings as needed. I added a bit more vegan parmesan and salt. Add more panko bread crumbs if the mixture feels too wet. You want them to be very flavorful, so season liberally.
  • To make the coating, mix vegan parmesan cheese and panko bread crumbs in a shallow bowl. Set aside.
  • Scoop out heaping 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and form/roll into balls - about 15 total. They can be fragile, so handle gently.
  • Roll fritters in the vegan parmesan cheese-panko bread crumb mixture to coat.
  • Heat the same skillet you used earlier over medium heat. Once hot, add enough oil to form a thin layer on the bottom of the skillet, then add fritters. Depending on the size of your pan, you may need to cook them in two batches as to not crowd the pan. Add more oil as needed.
  • Brown fritters for 4-5 minutes total, shaking the pan to roll them around and brown all sides. Turn down heat slightly if browning too quickly.
  • Add sautéed fritters to a bare or foil-lined baking sheet and transfer to the preheated oven and bake for 12-15 minutes.
  • At this time, prepare any vegetables, sides and/or desired sauces, such as the Garlic Dill Sauce (link above).
  • Once fritters are golden brown and fairly firm to the touch, remove from oven. Let cool a few minutes before serving. They will firm up the longer they cool.
  • To serve, top pita or lettuce wraps with desired number of fritters (2-3), fresh tomato, onion, parsley, and sauce.
  • Leftovers will keep in the refrigerator for 3-4 days, though best when fresh. Reheat in a 350 degree F oven until warmed through, or in the microwave.
  • To freeze, sauté fritters as instructed, then transfer to a baking sheet and freeze until completely firm. Then transfer to a freezer-safe bag or airtight container and store in the freezer for up to 1 month. Reheat in a 375 degree F oven until completely warmed through.


What are baby marrow?

Baby marrow, or koosa is the main star of this show. Middle Eastern koosa is like a cross between Western zucchini and squash. This is what it looks like for anyone not familiar. We usually stuff it, as I did in these delicious recipes:

Therefore, this is the perfect recipe to use up that leftover inside core of the vegetable that you removed after stuffing. I do have to mention another great recipe for zucchini cores:

Keep in mind, even if you haven’t made any stuffed vegetable dishes and you want to try these fritters, you can absolutely use whole baby marrow, or even zucchini. This is a very flexible recipe! At the end of the day, you want around 3 cups of marrow insides/ shredded marrow/shredded zucchini.


What are zucchini cakes?

Much to my kiddos chagrin, when I told them we were having zucchini cakes for dinner the other night, I didn’t mean we were having actual cake for dinner. Sometimes called Zucchini Fritters, Zucchini cakes are a savory cake. Think crab cake but with zucchini instead.

These zucchini fritters are loaded with Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried until they are golden brown.


Fry the cheese

(Sigh. Those words just make me happy…) Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over high heat. When the oil shimmers, you’re ready to fry.

Grab one of your slices of breaded goat cheese. It’s going to sound silly, but I pick them up like this. It helps keep the coating on, and helps keep them from falling apart when you lift them.

Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you’re frying, you might need to fry in batches so you don’t crowd the pan. (A crowded pan means your food will almost steam, instead of fry, and you’ll wind up with soggy cheese….and nobody needs that.)

Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.

When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel or paper bag lined plate. If you’re fying a lot of these little guys, you could try keeping them warm in a super low (like 150 degrees) oven, so the cheese doesn’t melt.



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