Zucchini Fritters

As summer winds down, my bones sense that my endless free time will soon come to an end. And they tell my stomach, apparently, because I start baking and cooking like a real housewife. Tonight, the menu was zucchini fritters, fresh sweet white corn and Trader Joe's new (to me) marinated chipotle chicken skewers. My husband may have complimented the meal by saying it was as good as ... some other fun things we do with free time.

Boiling corn cobs and baking frozen chicken aren't anything particularly complicated, so today I will share with you my recipe for those fantastic Zucchini Fritters. Pinterest has led me to a few delicious recipes for Zucchini Fritters. The one at Plant Food Fabulous utilized some mint that I didn't know what to do with, and the one at Life's Ambrosia opened my eyes to some good spices to throw in. So with those as my inspiration, and a need to use up the goat's cheese from my Caramelized Pluots delicious adventure, I made some downright delectable fritters, and gluten-free as a bonus!

First step, grate your zucchini. You'll also want to drain it, so put it in your strainer while you get everything else ready, and then smash it with a paper towel to get as much of the moisture out as you can.

Then you'll mix together breadcrumbs, cheeses, spices, garlic, the zucchini and an egg.

Finally, make it into little patties (I make 6, but you could probably do 8), and fry them up with some olive oil. More patties = crisper patties, I suppose. But I really like the softness inside contrasting with the crispiness of the outside.

They take 4-5 minutes on each side. You want them nice and golden brown.

Yum. I serve them with a little dollop of greek yogurt on top, and they are perfect!

Zucchini Fritters

Ingredients

1 Zucchini, grated (about 2 cups)

1/4 cup Parmesan, grated

1/4 cup Goat Cheese, crumbled

1/2 cup Bread Crumbs (I used gluten-free)

1 Egg

1 clove Garlic, minced

1/4 tsp Paprika

a hefty pinch of Nutmeg

a hefty pinch of Salt

several shakes of Black Pepper

2 tbsp Olive Oil 

2 tbsp Greek Yogurt (optional)

Directions

1. Grate the zucchini and leave it in a strainer in the sink while you prepare the rest of the ingredients. Put all the ingredients except the olive oil into a bowl. (Really, you could use 1/2 cup of any crumbly cheese - feta also works well, or all parmesan, etc.) Wring the water out of the zucchini by pressing it against the walls of the strainer with a paper towel. Add the zucchini and mix everything well.

2. Add olive oil to a large pan over medium heat. When the pan is heated, arrange 6-8 patties and gently flatten a little. Cook 4-5 minutes on each side, until golden brown.

3. Serve hot, with a dollop of greek yogurt.

This served the 2 of us, 342 calories each.

Inaugural Post AND Delicious Gluten-Free Cookies

So here's the deal. My darling husband, who never forgets, frequently makes comments that are too charming, clever, or ridiculous for me to keep to myself. In this space, I will from time to time share some of the gems.  

My husband recently learned he has a gluten allergy, giving my baking skills a new challenge. So I will also present evidence of my baking triumphs, like today. Although I need to take more pictures next time - could be a persistent problem since we devour everything I make immediately. 

I might even share some of my thoughts on teaching math. Thanks for reading my first attempt!

And now I present...

Gluten Free Relatively Healthy Peanut Butter Oatmeal Cookies

I adapted this recipe from The Skinny Fork, making it slightly less healthy. I added an egg, because gluten-free cookies can sometimes be so dense (and just because gluten hurts his stomach doesn't mean the poor man needs to eat vegan). And I added a bit of brown sugar, because you can't really go wrong with adding brown sugar.

These cookies are downright delicious, with no modifiers like "...for gluten free cookies" or "... for healthy cookies." They're just yummy. I can't speak to how they taste at room temperature, because we didn't let them get that far. (Knowing how we are, I only made a half batch.) But with the chocolate warm and melty, and the outside toasted and the inside soft, they are fabulous! My husband has declared that they should be a regular part of my baking rotation.

Ingredients:

2 Ripe Mashed Bananas
1/3 cup Peanut Butter (I used smooth)
2/3 cup Unsweetened Applesauce
1 Egg
1/8 cup Brown Sugar
1 Tsp. Vanilla

1/2 tsp. Salt
1/2 tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 cup Quick or Old Fashioned Oats
1/4 cup chopped Nuts (I used pecans)
1/2 cup Semi Sweet Chocolate Chips
1/4 cup Shredded Coconut (Optional)

Directions:
Preheat the oven to 350º and grease 2 cookie sheets, or line them with parchment paper. In a medium bowl, combine the bananas, peanut butter, applesauce, brown sugar, egg, vanilla and spices. Then mix in the oats, nuts, chocolate chips and shredded coconut.

Drop by heaping tablespoonfuls onto the greased cookie sheets, about an inch apart. (They don't spread very much.) Bake until the tops just start to brown, 20-25 minutes. Makes a solid two dozen.

Enjoy!