Juggling life as a mother, wife, employee, and blogger has been somewhat challenging, especially since it is all new. I started writing this post about two weeks ago and since then life has been a bit nuts. I went back to work, M is in daycare and there are many more loads of laundry to do, let alone many meals to start cooking. For quite a few weeks we had food from Rachie which was super helpful but now reality will hit us and I have to go back to the kitchen. I know it sounds like I am complaining but I am not. I really cannot wait to go back to a ‘normal’ but new routine now that M is in our lives and to start cooking for us again. What I am also really looking forward to is when M will start eating solids, now that will be fun.
In the meantime, I am having a good time cooking for us. A few weeks ago I made zucchini fritters and they were absolutely amazing. A quick and yummy meal for when you do not feel like making much. Even better, you can put any kinds of veggies you have around!
I borrowed the recipe from Smitten Kitchen but made a few changes to make them my own ;).
Add some Greek yogurt as a topping and you’ll be in heaven!
- 1/2 pound of zucchini (about 2 small)
- 1/2 pound of yellow squash (about 2 small)
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- a bunch of chopped cilantro and parsley
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
To serve (optional)
- 1 cup sour cream or plain, full-fat yogurt
- 1 to 2 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- Pinches of salt
- 1 small minced or crushed clove of garlic
Preheat oven to 200 degrees. Have a baking sheet ready.
- Trim ends off zucchini and squash and grate them using a food processor.
- In a large bowl, toss zucchini and squash with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the water of the vegetables. You’ll be surprised by the amount of liquid that will come out, but this will prevent your fritters from becoming soggy.
- Return the zucchini and squash shreds to bowl. Add more salt if you think it needs.
- Stir in the scallions, parsley, cilantro, egg and some freshly ground black pepper.
- In a small bowl, stir together flour and baking powder, then stir the mixture into the vegetable batter.
- In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the vegetable mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
- Cook them over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain on paper towels then transfer to baking sheet and then into the warm oven until needed.
- If using the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving and enjoy!
These fritters keep well, in the fridge for the better part of a week, so that you can enjoy them for breakfast the next morning. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.