I hope you are all having a fabulous week! Hey if you haven’t liked my Facebook Page you should join. I post something once a day, mostly something goofy or motivational. But I would love to hear from you all, so please click here. I’ve heard from a few of you that you are now being courteous runners! One reader even told me after she passed an elderly couple and said hello the man said “that was nice.” YAH! Let’s get out there and build up each others spirits. I know I will.
My coworker has an amazing garden. 30 x 100 feet is what she was guessing. So she’s been bringing in Zucchini and I’ve been taking it home to make things like Zucchini Lasagna and last night’s treat: zucchini fritters.
Serves: 3 (2 zucchini fritters per person)
- 2 c. grated zucchini
- 1/4 cup flour
- 1/3 cup cornmeal
- 1 small onion, shredded with grater as well
- 1 clove of garlic, finely minced
- 1 egg
- 2 Tbsp Hidden Valley Ranch Packet Mix
- Black pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place zucchini inside a towel and squeeze out excess moisture. SQEEZE those biceps and try to get as much moisture out as you can.
In a bowl, add zucchini and sprinkle with pepper. Add the remaining ingredients. The mixture with be sticky and thick. Continue to stir, it will thin down.
On a parchment lined baking sheet, divide batter into 6 fritters on the parchment using a spoon. Then flatten each mound with a spoon until it’s 1/4 inch or so.
Bake for 15 minutes or so and then remove from the oven and take off the parchment paper. Flip them over and broil for 3-4 minutes. Then flip again and broil for 2-5 minutes until you are happy with their golden color. This makes six fritters.
I mixed a little Kraft Mayo with Sirracha and topped mine. Garrett really liked them straight out of the oven. I will make these again for sure! No frying and still crunch in the oven.
Don’t miss another post! Follow my blog by entering your e-mail address at the bottom of the homepage. Yes, it’s that easy! Questions? Contact me, Brianna Ludwig. Be sure to follow me on Twitter and the Don’t Eat Crap Facebook Page.