As we’ve switched onto whole cow’s milk, there’s been a struggle to find balance. Pep would drink a gallon a day, if I’d let her, but the more she drinks, the more of her dinner splats on the floor. She’s quite the jackson pollock with yogurt. It took me a while to realize that my, until this point, good eater, was just not hungry.
well, I scaled back the milk, and, lo and behold, Pepper is back to at least consuming some of her veg and decorating with a little less.
on the menu today, a creation for the sad zucchini lingering in the fridge: zucchini fritters!
these beauties whip together so easily. A little grating, a little mixing, a quick fry and a drizzle of ranch or sour cream, or even plain greek yogurt. Bam! You can actually build this meal while the kid is awake ( so long as you have a bowl and spoon for her to pratice her stirring in, too).
I had two small zucchini, and, grated and compact, it amounted to close to a cup. Be sure to squeeze out all the liquid you can! You can glob the zucchini on a clean dishtowel and squeeze, squeeze, squeeze.
2 small zucchini (grated and squeezed)
1/3 cup grated romano cheese (parmasean works)
dash of pepper
1 clove minced garlic
a handful of finely chopped green onions
3/4-1 cup AP flour
mix first seven ingredients until all are combined
gradually add flour until a thick batter forms ( pancake batter consistency is good)
heat a little oil in a skillet
add a tbs of batter to the hot oil, flatten a little with a spatula ( you want the, fairly thin so they cook through. If they’re too thick, they’ll be doughy inside)
cook about 1-2 minutes on each side.
let cool and serve!
they’re crispy and warm, and the zucchini keeps thfrotters amazingly moist. The pop of garlic and onion combines with the cheese for a delightfully savory meal component.
Pepper devoured them with a serving of salmon!
I have dreams of creating a sweet apple version with a drizzle of honey and a few leaves of thyme.