THE PALATE WANTS WHAT IT WANTS ##ZUCCHINI FRITTERS

Who says one has to consume the typical supper/dinner items? Well, my palate wasn’t in the mood to partake of the norm. So, I went with the flow. Actually, I had eaten my supper for lunch. I was overly tired and didn’t feel like preparing anything from scratch. My freezer is a god-send. Once again, it came through for yours truly. Well, tucked away in close proximity to the some frozen cream corn, I found some left-over stewed peas and rice.

I thought I stuck gold. So, I let my microwave did the talking and thus I had dinner for lunch. Fast forward to supper time, my sensitive and smart palate just didn’t feel like consuming the typical supper menu. As a result, I went with the flow. I knew I had three zucchini from my last shopping trip.

I thought about doing some grilled zucchini with cheesy scrambled eggs. But somehow, that didn’t appeal to me and I dropped the idea. Funny how things just pop in the head. You see, I got a culinary brainstorm of sort. And, that’s how zucchini fritters became my supper.

I fetched my main ingredients and apparatus: I used my box grater to shred zucchini and  cheeses (jalapeno/cheddar).

MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI FRITTERS
MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI FRITTERS

Ingredients:

  • Zucchini (medium/large) shredded
  • Onion (half of medium) finely chopped
  • Scallion (1 stalk) finely chopped
  • Parsley (1 teaspoon) finely chopped
  • Eggs (2 med) beaten
  • 2% Milk (half cup)
  • Jalapeno and sharp cheddar cheese (1/3 cup)
  • All purpose flour (3/4 cup)
  • whole-wheat flour (1/4 cup)
  • Salt and black pepper to taste
  • Garlic (clove) to flavor oil
  • Combination of olive/canola oil for frying

Method:

  1. In a large bowl, milk was added to beaten eggs.
  2. Onion, scallion, parsley, flour, salt,black pepper were combined.
  3. Zucchini and cheese were then added and folded with other ingredients.

    ZUCCHINI BATTER READY FOR PAN-FRYING
    ZUCCHINI BATTER READY FOR PAN-FRYING
  4. In a hot skillet, garlic was added to oil and slowly heated so as to flavor. Then was tossed.
  5. Fritters were pan-fried two at time under low to medium heat until they were crispy on the outside and perfectly cooked on the inside.
    ZUCCHINI FRITTERS IN SKILLET
    ZUCCHINI FRITTERS IN SKILLET

    Guys, I was super-happy with the results. I served them with a dollop of sour cream. Fritters were crispy on the exterior and full of flavors on the inside. My palate and I were very delighted.

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