A quick little foodie post about some yummy treats coming from our kitchen, inspired by others. Recently, I volunteered at Levi’s preschool on a day when they made zucchini fritters with the last of their summer bounty from the garden. The kids all loved squeezing out the green water of the zucchini liquid, beating the eggs and watching the fritters sizzle in the pan. It’s a super easy recipe and one I’m sure many of you have tried before. We added some leftover cooked corn to ours when I made them at home and I liked the added flavor and color.
Here’s what you’ll need for about 8-10 fritters:
2 medium zucchini, coarsely grated
Kosher salt and ground black pepper
1 large egg
2 scallions finely chopped (I omitted this because I didn’t have any in the house)
1/2 c. white whole wheat flour
1/2 c. grape seed oil or olive oil
sour cream or yogurt for dipping (we used plain yogurt with a drizzle of honey)
Salt the zucchini with about 1 tsp of salt. Squeeze out as much excess liquid in a tea towel or with a potato ricer. Whisk the egg in a large bowl. Add the zucchini, flour, scallions and pepper. Mix to combine well.
Heat oil in a large skillet over medium heat. Drop mounds (about 2 T each) into the skillet. Flatten slightly. Cook, turnin once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Dip and enjoy!
In the pictures, both of these dishes look exactly the same even though they are totally different…must be my poor food photography skills! These little gems came to me via another foodie friend on Facebook. What I would do to have a meal at this gal’s house…everything she posts makes me swoon. We both made our own adaptation of these spinach rice cakes, and while I didn’t taste hers, I’m sure they were equally as delicious as mine. This recipe is a winner, for sure!
Here is the original recipe and my additions/changes:
2 tsp grape seed oil
1/2 chopped onion
2 cloves minced garlic
1 package (10 oz) frozen spinach, thawed and coarsely chopped…I used half this amount and added a mashed baked sweet potato
3 c. cooked brown rice
1/2 c. parmesan cheese
1/4 c. shredded cheese (I used raw cow’s milk white cheddar)
*I added a few large Tablespoons of cooked lentils to the pan as well. I figured that the lentils and sweet potato would make up for what I lacked in the amount of spinach I used.
Saute the onion and garlic in oil and seasoning of your choice (I use the 21 Season Salute from Trader Joe’s) until lightly browned. Add spinach, (lentils and sweet potato if using them) and rice. Cook for a few minutes to combine. Transfer to a large bowl and add egg. Mix well and form into flattened patties on a lined cookie sheet with parchment paper. Bake for about 30 minutes at 350, or until golden brown on the outside.
These little cakes were SO very tasty. Michael and I gobbled them up. Can’t say the same for the boys, however. Oh well, I can’t win them all!