Freezing Courgette Fritters | Ask Nigella.com (2024)

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Freezing Courgette Fritters | Ask Nigella.com? ›

However if you did want to try freezing them then we would suggest that you cool the cooked fritters as quickly as possible and then (within 2 hours) freeze them on baking sheets lined with baking parchment (parchment paper).

In the freezer These are great for batch cooking and freezing. Make sure you freeze them once cooked and cooled, one at a time, or separated on a baking tray before storing them together. This will stop them sticking together. Defrost thoroughly before eating and you can then either reheat well or eat them cold.

You can freeze any fritters you don't need. Lay them on a baking sheet, then once frozen, transfer to a freezer bag. Reheat the frozen fritters in the oven (180C/160fan/gas 4) for around 10 mins until piping hot. Allow to cool to lukewarm before serving.

WHY DO I HAVE TO DRAIN THE ZUCCHINI? Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.

4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!

If you want to keep a stash of courgettes for later in the year, you can freeze them. Cut the courgettes to your desired size, blanch them and then freeze free-flow on a tray until they are frozen. Once frozen, portion into ziplock bags. Alternatively, grate the zucchini and freeze it in ziplock bags.

Blanch Before Freezing

Blanching — giving the zucchini a quick dunk in boiling water — deactivates the enzymes that would otherwise cause the zucchini to become mushy and discolored.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Storage: Fritters will last in the fridge for about 1 week. They also freeze well. To reheat frozen fritters, place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, 10 to 15 minutes.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Why add baking powder to fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Occasionally a courgette plant will produce extremely bitter, inedible fruit with high levels of cucurbitacin, which if they were to be eaten could make a person unwell.

I don't recommend freezing already cooked fried zucchini. However, you can freeze before frying. Blanche sliced zucchini in boiling, salted water for 2-3 minutes. Let dry completely, then coat the zucchini in the flour/egg/breadcrumbs and arrange on a baking sheet.

Allow fritters to defrost on the counter, then pop into the toaster to reheat. The toaster method ensures you won't lose that signature crispy texture fritters are famous for. You can also reheat fritters in the oven (190 C) on an oven tray lined with baking paper for 12 minutes or until hot and crispy.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

While freezing zucchini is a great way to extend its life, it's not as simple as just popping a few squash into your freezer. Raw zucchini gets weepy and watery after thawing. To effectively save it, you should chop and blanch it first. This helps set the texture and color and makes it last longer.

They are basically the same plant, same fruit, by different names, at different stages of growth. They are both an immature summer squash. Overall, courgettes are smaller and younger whereas zucchinis are older and bigger in size.

If you're more likely to use grated courgettes in a recipe, place fresh coarsely grated courgette in a bowl lined with kitchen paper, wrap the kitchen paper around the courgette and squeeze out the excess moisture. Pack into freezer-proof sealable bags, squeezing out the excess air. Lay flat until frozen.