Zucchini.
Do you have a picky eater? All of the sudden, I do. All Lucy seems to want to eat is bananas, cheese, and bread. Healthy, huh? So, in an effort to get her to eat something, anything green, I made her some Zucchini Fritters last night.
Oh, how I do love this little gem of a cookbook. Its from
Williams Sonoma, where all the best things are from. Now, as you may remember I don't use measuring utensils or ever follow recipes in my cooking endeavors... So I will provide you with the recipe as it is in the cookbook, but I added a bit here and there. I'll put my additions in (parentheses).
Zucchini Fritters
2 medium zucchini, trimmed (I used 2.5ish)
1/4 teaspoon of salt (I used sea salt, just a dash)
(a dash Lawry's seasoning salt)
6 tablespoons cornmeal
2 tablespoons all-purpose (plain) flour
1/2 teaspoon baking powder
1/4 teaspoon sweet paprika (I used regular and prob more than 1/4 t.)
1 large egg lightly beaten
1-2 tablespoons canola oil (I used vegetable and enough to coat the pan)
• Using a large grater-shredder and shred the zucchini into a bowl. It will be about 2 cups-ish. Toss with salt and Lawry's. Let stand for 15 minutes to drain. Wrap the zucchini in a paper towel and squeeze out as much moisture and possible. Return to the bowl.
• In a small bowl, stir together the cornmeal, flour, baking powder, and paprika. Add the zucchini and egg and stir to mix well.
• In a large frying pan, warm the oil over medium high heat. Using a spoon, scoop up the batter and make a dollop into the pan, use the back of the spoon to flatten each portion into a cake. Cook, turning once, until golden brown, 3-4 minutes total.
• As they finish frying, transfer the fritters to a plate lined with paper towels to drain.
YUM!
I served my fritters with a spicy ranch dipping sauce (ranch and cayenne pepper).
I think Lucy like them...
What do you think?
