Zucchini fritters!

 

Zucchini Fritters final

Corn. Green beans. Broccoli. Potatoes. I feel like we do the same veggie sides all the time. Mostly because those are the few we like and are easy.

But I recently saw this pin from Just a Taste for 5 ingredient zucchini fritters. I’ve recently developed a liking for zucchini,  although I’m the only one in the family to do so.

After a small eye roll from the hubby I started grating my zucchini while he cooked us up some steaks. Click here for the instructions by Just a Taste,  keep reading for mine.

What you’ll need:
4 cups shredded zucchini
2/3 cup all purpose flour
2 large eggs slightly beaten
1/3 cup scallions
Vegetable oil
Sour cream (optional)

Grate your zucchini, and squeeze out as much liquid as you can. Lightly salt it and add it to a bowl. Just a Taste suggests putting it in a colander and letting it sit for 10 minutes also.

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Then add your flour,  eggs, scallions,  salt and pepper. Mix. Mix. Mix.

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Line a plate with paper towels to set your fritters on. Coat the bottom of a pan with oil and heat over a medium-high heat.
When hot,  scoop your zucchini mixture(about 3 tablespoons each) into the hot oil. Cook for about 3 minutes each side or until golden brown.

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Place on the plate and sprinkle with salt. Continue the steps until you’ve used all the mix.

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To be honest,  I forgot to buy scallions so they aren’t added to mine. Let me say,  I think these would have been excellent with them. While my eye rolling husband loved them anyway,  I thought they needed a bit more (thus the scallions). Maybe a spicy aioli? But not bad for a first attempt. This may not be in full rotation yet,  but it’s definitely something I’m going to work on.

Give it a try and let me know what you think. How would you change it?

Black Bean and Corn Pie

I feel like a broken record, but this next one is so good! Martha Stewart the queen of cooking, that’s for sure. I have come to realize though, that no matter how I try, my end result will NEVER look like the product in the Martha Stewart picture. But I have made peace with that. I never said I was an expert chef. I just want to provide great meals that my family will love.

Black Bean and corn piefinal

I do believe that once a week we should eat something meatless. This recipe is just for that and other than a great taste, one of the best parts is that you can make numerous changes/substitutions and still enjoy a wonderful meal.

I do however call this one a “weekend meal”. There is a bit more prep before you put it all together to bake in the oven. So the weekend is a great time for hubby and baby to enjoy some extra bonding time while mommy whips up dinner. Here we go:

Ingredients:

4 flour tortillas (10 inches)

2 tablespoons canola oil

1 large onion, diced

1 jalapeño chile, minced (remove seeds and ribs for less heat)

2 garlic cloves, minced (I used garlic powder)

1/2 teaspoon ground cumin (Chili Powder is a good substitute)

Coarse salt and freshly ground pepper

2 cans (15 ounces each) black beans, drained and rinsed

12 ounces beer, or 1 1/2 cups water

1 package (10 ounces) frozen corn

4 scallions, thinly sliced, plus more for garnish

8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions:

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. (I used a casserole dish. Having purchased fajita soft tacos on sale this is what I had on hand. Plus, I  unfortunately have never had success with the spring pan for this recipe.)

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2.Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

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3.Add beans and beer or water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning. (I didn’t have scallions, first time ever, so I decided to use green chilies. Turned out well. You really want to make sure to wait for the liquid to evaporate.)

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4.Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

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So below is my finished product. Like I said before, it doesn’t look like Martha’s, but it is a tangy, melty, meatless mix that is filling and makes for a knockout leftover. Add sour cream or hot sauce as you like. I’m eager to try this with some Rotel diced tomatoes added or maybe some pepper jack cheese! Oh the possibilities!

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