Squash and Zucchini Fritters

Squash and Zucchini Fritters

Once in a while I think to myself “Self you haven’t fried anything in a while!” and I make grand plans to start frying. Then I actually do start frying and I remember how much work it is! Yummy yes, but easy no! My fryer is one of the larger ones, but that still doesn’t mean that the capacity is that great and things can go slowly. So on the rare occasions I do pull out the fryer it’s fun for a few minutes anyway frying up tasty little treats.

When we first started getting zucchini and squash coming in I thought it might be interesting to combine the two and makes some fritters and let me tell you these did not disappoint! I froze most of these, so I have some for later, but the few I did enjoy really hit the spot! It’s a relatively simple mix, but it definitely gives you bang for your buck!

What You’ll Need:
1 cup of stone ground yellow corn meal
1 cup of unbleached all purpose flour (Note: You could also use white whole wheat flour.)
1 teaspoon of sea salt
1 tablespoon of baking powder
2 tablespoons of organic cane sugar
2 eggs
1 cup of buttermilk
1 small sweet onion, chopped (Note: I used a Vidalia, but a yellow or white onion will be fine too.)
1 large zucchini, shredded
2 small yellow squash, shredded
Oil for frying

In a large bowl stir together corn meal, flour, sea salt, baking powder and sugar until well mixed. Add eggs and buttermilk and stir until incorporated. Add onion, zucchini and squash and stir to mix. Your mixture should look roughly like this:

Squash and Zucchini Fritters: Batter Before Resting

Set bowl aside for 25-35 minutes and let the batter “sweat” until it looks like this:

Squash and Zucchini Fritters: Batter After Resting

Preheat oil to 375 F.

Once oil is heated drop batter into the hot oil by the spoonful. (Note: I like to use a soup spoon.) Let brown on one side and the flip. Cook for an additional 2-3 minutes until golden brown all over.

Once browned remove the fritters from the oil and place on a baking sheet that has been lined with paper towels:

Squash and Zucchini Fritters

Repeat the process until all of the batter is used. You can keep the ones that are finished warm in a 200 F oven while the others are cooking.

These are really great as is, or dunked in a little ranch dressing!

Let’s take a look at the inside:

Squash and Zucchini Fritters: The Inside

Little bits of zucchini, squash and onion throughout! Yum! The perfect fritter!

OR

I got bored with the frying thing toward the end (See told you above didn’t I? ;)) and started to wonder what the batter would be like in muffin form. I preheated the oven to 375 F and about 17 minutes later I ended up with this:

Squash and Zucchini Fritters Become a Muffin

So if you’d prefer a method other than frying, how about making them into muffins? Worked perfectly!

Notes: You could use only squash or only zucchini if you preferred. Shredded carrot might be nice too, or how about some fresh corn kernels?

Better Bites: Oven Baked Fish and Chips

Better Bites: Oven Baked Fish and Chips

First up be sure and stop by over at the Greenists today. It’s my day to post and this time I’m sharing some great ideas for what to do with your bounty of summer vegetables! Pop over and take a look and then let me know what your favorite things are to do with your summer veggies, because I love to see what others do and you may give me a new idea or two!

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Now let’s get started with Better Bites!

Fish and chips…What’s not to like? This combo is one of my all time favorite comfort foods! I don’t make it often though because although I don’t have an issue with frying from time to time, it’s a lot of work! It would be nice to have fish and chips more often so I started thinking about ways to take them and make them a little lighter, all while having a fabulous meal and not losing any of the taste! That’s just what this oven version does!

Better Bites: Oven Baked Fish and Chips: Chips

What You’ll Need For the Chips:
2 pounds of potatoes, cut into wedges roughly the same size (Note: I used Yukon Gold, but you can use whatever you like.)
1/4 cup of extra virgin olive oil
Sea salt
Finely ground black pepper

Preheat oven to 400 F.

Wash potatoes and cut them into wedges. Make sure the wedges are roughly the same size so they’ll cook evenly. Place them in a glass bowl.

Pour olive oil, a pinch of sea salt and some finely ground pepper over the potatoes and toss to coat:

Better Bites: Oven Baked Fish and Chips: Coated

Add potatoes to a 13 X 9 inch dish and spread out evenly:

Better Bites: Oven Baked Fish and Chips: Chips Ready to Bake

Bake for 45 minutes to 1 hour until “chips” are golden brown and fork tender:

Better Bites: Oven Baked Fish and Chips: Chips

Let sit for 3-5 minutes before serving.

Notes: These are fabulous sprinkled with a little malt vinegar just before eating.

Better Bites: Oven Baked Fish and Chips: Baked Fish

What You’ll Need For The Fish:
1 lb of cod, cut into 4-5 pieces (Note: Any firm fish will work.)
Sea salt
Hot sauce
1 1/4 cups of stone ground yellow corn meal, divided
1 teaspoon of sea salt
1/2 teaspoon of fine ground black pepper
2 heaping teaspoons of Cajun seasoning (Note: If the Cajun seasoning you are using has salt, then omit the teaspoon of sea salt.)
1/2 to 3/4 ups of buttermilk

Preheat oven to 400 F. (Note: If you’re making “chips” too then you can just add the fish toward the end of the baking time for the “chips”.)

First rinse your fish and pat dry. Cut into 4-5 pieces:

Better Bites: Oven Baked Fish and Chips: Cod

The little one there is for Lex.

Place the pieces of fish on a plate and sprinkle generously with sea salt and hot sauce on both sides:

Better Bites: Oven Baked Fish and Chips: Hot Sauce

Set fish aside and prepare your batter. (Note: You can do this step the night before if you like and place the seasoned fillets in the fridge in an air tight container until ready to cook the next day.)

Mix one cup of corn meal with sea salt, black pepper and Cajun seasoning. Stir to mix. Add buttermilk slowly until a very thick batter forms. (Note: Depending on humidity you may need part of the buttermilk or all of it…Just keep an eye. Your batter should support the weight of your fish without sinking much.) Let sit for 5 minutes.

Sprinkle the fish with the remaining 1/4 cup of corn meal on both sides of the fish:

Better Bites: Oven Baked Fish and Chips: Sprinkled with Corn Meal

Once the fish is sprinkled place one piece in the batter:

Better Bites: Oven Baked Fish and Chips: Ready to Coat

Next turn the fish over and make sure both sides are coated well with the batter:

Better Bites: Oven Baked Fish and Chips: Coated

Place coated fish in a baking dish that has been sprayed with non-stick spray:

Better Bites: Oven Baked Fish and Chips: Ready to Bake

Repeat this process until all of your fillets are coated.

Bake for 25-30 minutes until fish is golden brown and done through.

Notes: Surprisingly the hot sauce and the Cajun seasoning doesn’t make the fish “hot”. It just gives it a nice over all flavor. You could really do this with any seasoning….Old Bay, Soul Food Seasoning, etc. Jamison’s dad makes his fish this way and then fries it. We like the method so well that we do all of our breaded fish that way!

My Budding Chef

This is the recipe that Alexis wrote for her bear:

Nut Berry Honey:
2 cups of honey
4 cups of berries
5 cups of nuts
10 cups of milk
1 egg
8 cups of strawberries
11 cups of grapes
16 cups of salmon
2 cups of peanut butter
100 cups of salt
99 cups of pepper
30 cups of bread

She doesn’t say what to do with this mixture, but what a list!

Poor bear! 😉

She amuses me!

Originally posted at Daffodil Lane.

Sneezy

Lex: *Huge Sneeze*

Me: Bless you!

Lex: (exasperated) Well that does it. No school for me today!

Me: (amused) Really? What makes you think that?

Lex: (rolling her eyes) I don’t want to sneeze on my papers!

Me: (grinning) Nice try kid!

Lex: (grinning too) I know!

Originally posted on Daffodil Lane.

What We Woke Up To…

A humongous thunderstorm with massive cross line winds!

Thanks thunderstorm! We didn't need that umbrella anyway.

As you can see it took out our umbrella and several tiles on our patio table.

When we ventured down the hill to church we also discovered that the heavy rain had washed part of the driveway down the hill and our already bumpy, communal driveway is now even more bumpy!

Mother nature is not to be messed with!

Originally posted on Daffodil Lane.

The Deer Are Eating My Apples!

Scene: I’m cleaning up the kitchen and look out the window to see a deer munching on apples from the lower branches of our apple tree.

Me: Alexis there is a deer eating my apples. Do you want to see him before I scare him off?

Lex: (Excited) Sure!

(Lex looks at the deer and he looks back at her still munching apples.)

Me: OK, get ready because I’m going to scare him.

(I start to open the patio door and the deer takes off up into the woods, up the side of the mountain. As long as we were just standing on the other side of the door looking at him he was perfectly content to just stand there and stare at us. Opening the door was another thing all together!)

Me: There! Now he won’t eat anymore of my apples, for a few minutes anyway.

Lex: (In a very school marmish voice) Moooommmmm! Those are not your apples! Those are nature’s apples and they are there so deer and other creatures will have something to eat!

Me: (Amused) Is that so?

Lex: (Exasperated) Yes!

Me: Well I don’t see it that way.

Lex: (Helpfully) Maybe you should look at it differently.

My child the philosopher! 😉

Originally posted at Daffodil Lane.