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Old 01-13-2009, 04:58 PM   #11
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Originally Posted by ironchef View Post
Did you chill them after you portioned them out? Similar to crab cakes, the fritters as you described need to be well chilled so that they firm up and don't fall apart when cooked.
Should I have put the mixture in the fridge? But why in portions?
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Old 01-13-2009, 04:59 PM   #12
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Originally Posted by jennyema View Post
You should salt the zucchini, work the salt in, let it sit for 15 min or so and then drain it/squeeze it/salad spinner it until it is very dry.
Salt it after grating? And how much salt is enough?
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Old 01-13-2009, 07:41 PM   #13
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Originally Posted by Argamemnon View Post
Should I have put the mixture in the fridge? But why in portions?
Yes, you should've put the mixture in the fridge. They would firm up and be less likely to break apart when cooked.

Portioning them out would do two things:

1. Chill them faster because they'll be in smaller portions

2. Keep them colder once you take it out of the fridge because you're not adding any warmth from your hands to portion it out because they've already been portioned. This way you only have to take out a few at a time to cook as well instead of the whole batch.
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Old 01-13-2009, 07:46 PM   #14
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Originally Posted by ironchef View Post
Did you chill them after you portioned them out? Similar to crab cakes, the fritters as you described need to be well chilled so that they firm up and don't fall apart when cooked.
Oh my! I never knew they had to be chilled first! HA! I think you just solved my problem
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Old 01-13-2009, 07:51 PM   #15
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No, don't put them in the fridge. Just salt them and drain them. I never cool them and they turn out perfect.
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Old 01-13-2009, 10:21 PM   #16
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Originally Posted by jennyema View Post
You should salt the zucchini, work the salt in, let it sit for 15 min or so and then drain it/squeeze it/salad spinner it until it is very dry.
Paula Dean has a very good recipe for vegetable fritters, which have grated zucchini, carrots, and some other ingredients.

Here's her recipe:

http://www.foodnetwork.com/recipes/p...ipe/index.html
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Old 01-14-2009, 01:10 AM   #17
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Just salt them and drain them.
How much salt is enough? And do you salt them after grating?
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Old 01-14-2009, 02:12 AM   #18
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Did you use cream and butter in the batter mix? You need cream and butter to make good fritters! You also don't want to fry them at a really high temperature, 325 degrees should suffice. The trick mentioned about using salt to dehydrate is paramount. I do this with eggplant as well when making eggplant lasa or parm. I have never used self rising flour, only sifted (and that is VERY important with fritters) all purpose or cake with baking powder. I will see is I can find my old fritter recipe and post it here.
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Old 01-14-2009, 03:42 AM   #19
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Did you chill them after you portioned them out? Similar to crab cakes, the fritters as you described need to be well chilled so that they firm up and don't fall apart when cooked.
I personally don't chill them but I guess no harm in doing so.
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Old 01-14-2009, 06:55 AM   #20
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Did you use cream and butter in the batter mix? You need cream and butter to make good fritters! You also don't want to fry them at a really high temperature, 325 degrees should suffice. The trick mentioned about using salt to dehydrate is paramount. I do this with eggplant as well when making eggplant lasa or parm. I have never used self rising flour, only sifted (and that is VERY important with fritters) all purpose or cake with baking powder. I will see is I can find my old fritter recipe and post it here.
I didn't use cream or butter in the mixture. But I caramelized onions with butter and olive oil and added it to the mix.
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