zucchini fritters

Posted: May 28th, 2015

zucchini fritters

I feel like the story of my life is being late to the train (not actual trains, although that did almost happen once in Rome which, even though we spent the night in the airport and even though I lost my phone, was the closest I came to actually panicking on that entire trip).  But I am always late to the game in books and movies and food.  I’d like to think it means that am I particularly selective about things: if I’m still hearing about something months or years (yikes) after it’s been big, then chances are it deserved the attention.  Example: I just finished reading Seating Arrangements by Maggie Shipstead (SO GOOD).  It had been on my list since it came out, and because I was still hearing wonderful things about it years later, it finally made it to the top.

The more embarrassing and more truthful side of this is that I am just a bit slow.  It just takes me awhile to get to things.  And when something new comes out, I almost feel guilty if I jump on the new things because there are still books and movies from three years ago waiting to be read and seen.

Oh well.  This is just a fact of my life right now and I’ve learned to accept it.  (I’ll blame part of it on having had a baby in the last year.  Is that ok?  Can I keep using that excuse for the next 2.5 months until she turns 1?)

zucchini fritters

And all of this is true for the food in my life, too.  I feel like I saw zucchini fritters everywhere a couple of summers ago.  And it has taken until now, until I started making zucchini fritters for Evelyn to eat, for me to give them a try and realize how good they are.  They are nutty (with the whole wheat flour), have the perfect rise (from the baking powder) and are full of zucchini without feeling like a health food.  I make them for Evelyn at least once a week, and after I cook hers I’ll add salt and pepper to the batter and make some for us.

So what about you?  Are you late to the game or on top of things?  And what am I missing out on that was big years ago and is still worth it??

zucchini fritters

zucchini fritters

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Makes 1 1/2 to 2 dozen (depending zucchini size)

When zucchini overflow season hits us, this is a great way to use it. It feels like a vegetable side dish and starch side dish all in one. And while they do take some babysitting (as opposed to something you can stick in the oven), they are really so simple to make.

Ingredients

  • 2 large zucchini
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • Kosher salt
  • Pepper
  • Olive oil

Instructions

  1. Chop off the ends of the zucchini and then use a box grater to grate the zucchini. Place the grated zucchini inside several paper towels or a dish towel and squeeze as much of the water out as you can. Then place the zucchini in a medium sized bowl.
  2. Add the flour, baking powder, eggs, and a pinch of salt and pepper to the zucchini (these usually need a pretty good pinch or two of salt). Stir together, or use your hands to mix it together (I find this works best).
  3. In a medium sized non-stick skillet, heat several tablespoons of olive oil over medium-high (but not too high) heat. When the oil is hot, begin adding the fritters. I find it best to scoop up about 2 tablespoons of batter in my hands, pat it out into a fritter, and place it in the oil, making the fritters as I go (as opposed to making them all ahead of time). Cook the fritters until they are golden brown, about 2 minutes on each side.
  4. Remove the fritters and place on a paper towel lined plate in order to drain some of the oil off. Serve warm.
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peanut butter torte

Posted: May 19th, 2015

peanut butter torte

We have had a lot to celebrate this month, so I’m going to start at the end and work my way backwards.

First of all, this past weekend we traveled down to Auburn (my college town) for the wedding of one of my closest childhood friends.  Our moms are best friends and we grew up together (he is 3 months older than me and came to see me in the hospital when I was born), and it was such a joy to be there for their wedding day and get to play a part in it.  (Fun fact: he married my mom’s college roommate’s daughter–how is that for a small world?) Read more »

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3 months of baby led weaning

Posted: May 11th, 2015

lunch for a 9 month old

We’re three months in to baby led weaning, and I doubt that after this I’ll have much more to say on the topic.  Evelyn’s eating is going great; it regularly astounds me how much food she can put down.  I feel like we are in a pretty good eating routine.  I have a handful of basic things that she eats, and I try to give her one or two new foods a week.

I still have to prepare a good amount of her food separately.  I’ll steam vegetables for her instead of giving her the ones I’ve roasted for Gerrit and me.  I keep a batch of either roasted sweet potato or zucchini fritters at all times, especially for lunch (next challenge for me, expanding our lunch repertoire so that I’m eating less peanut butter and jelly and we’re eating more of the same thing…but that’s another story for another time).  Whenever I can though, I give Evelyn what we’re eating, or at least a version of it that is appropriate for her.

Her favorite foods right now are sweet potato, banana, blueberries (oh my goodness this girl loves her blueberries), zucchini fritters (I’ll have a recipe up soon), and chicken (chicken is always the first thing to be eaten when she has it on her tray).  She doesn’t seem to love Cheerios, but does like puffs.  She’s also been enjoying yogurt (although I haven’t been enjoying the mess she makes with it…the one thing about baby led weaning is that she now insists on holding the spoon on her own).  Going forward I’m trying to incorporate more dairy (like cheeses) into her diet, and be more consistent with giving her what we’re eating and not having to always prepare something different for her.  Now that she’s older she can handle more, and even if I don’t want her to eat a lot of what we’re having (mostly I’m concerned about controlling her sodium levels and not giving her anything with added sugar in it at this point) I want to be giving her the opportunity to be trying as many things as possible.

I’ve said it before and I’ll say it again, I’m so glad we decided to go the baby led weaning route.  Watching Evelyn eat and explore food is a joy; and whether or not it reduces her tendencies to be a picky eater in the future, it just works so well for us right now.

(Want more about Baby Led Weaning?  I have three other posts: an intro, a 1 month update, and a 2 month update.)

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chocolate quinoa muffins

Posted: May 8th, 2015

chocolate quinoa muffins

If there is one thing about my schedule that I am protective about right now, it is my time from 8:00 until bedtime.  I have always been known as a terrible person when it comes to “going with the flow” but goodness having Evelyn has changed that.  Now all I want in the world is to go with the flow because sometimes it feels like the only way to make it through, and I have to say I’ve become pretty good at it.  Gerrit and I have repeatedly had conversations in the past weeks in which he has wanted to know what our “plans” are for that night or next weekend or a month from now.  And usually my response is “I can’t think that far right now.”  And then, because he has known my past calendar-obsessiveness and I have known his tendency to not consider all aspects of weekend logistics, we look at each other and think “What on earth has happened to us?” Read more »

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whistlestop weekend 2015

Posted: May 4th, 2015

whistlestop bbq weekend

This weekend was serious BBQ business.  Huntsville’s Whistlestop Weekend.

Gerrit volunteered this weekend to help out a friend of his and his team, which honestly is a much better way to do Whistlestop.  The thing about Whistlestop is that unless you know someone who has BBQ, it is actually hard to find food because everyone is there cooking for the competition.  But since we had latched ourselves onto a team in a way, we had a place to be and food to eat.  (And at the end of the weekend I had a stinky husband who hadn’t showered in two days and only had two hours of sleep.)

To be honest, I learned a lot this weekend (but not in the food related way you would expect).  It was a weekend that made me more confident about rolling with the punches when toting Evelyn along to various events.  We survived a disruption to our routine (which to be honest has terrified me for the past month-ish after all the hard work we did to get on a nap schedule), she ate lunch without being in a high chair and without getting food all over her, we managed to not get sun burnt for the most part, and she took a nap in my arms exactly when nap time needed to be (hallelujah).

Oh wait, though.  You wanted to know about food since that was the whole point of the weekend and generally the point of this blog?  Well I can tell you that the team’s brisket was pretty good as were the ribs.  In fact, the ribs were good enough to win second place overall.  Against professional BBQ competition people who travel around all year doing this kind of thing and have really expensive smokers (compared to the homemade 5 gallon ones the guys were cooking on).  Really I had absolutely no stake in any of it, but seeing how excited they were about the whole thing was a bit infectious.

Enough so that now Gerrit is talking about how we could build a smoker of our own.

Hope everyone had as lovely a weekend as we did.

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