zucchini fritter

Bonus Recipe: Zucchini Fritters and Spicy Marinara Sauce

This bonus recipe is inspired by a cutscene including Linus, Gus, and George. The zucchini fritters are similar to the Hashbrowns recipe, so if you’ve made that before then this will be familiar to you. 
Difficulty: Easy, 45 minutes. Makes about 10 medium fritters.

Zucchini Fritters:
-2 small zucchinis
-1 teaspoon salt
-1 egg
-¼ cup flour
-¼ cup Parmesan cheese
-2 cloves garlic, minced
-½ teaspoon pepper
-2 tablespoons olive oil

Spicy Marinara Sauce:
-796mL can of Italian-style diced tomatoes
-156mL can of tomato paste
-¼ cup chopped fresh parsley
-1 clove garlic
-2 teaspoons oregano
-1 teaspoon salt
-½ teaspoon pepper
-2 teaspoons chili pepper flakes
-5 tablespoons olive oil
-1/3 cup finely chopped onion
-½ cup white wine

Start off by making the marinara sauce. Chop up the parsley and onion, and mince the garlic. 

In a blender or large food processor, combine the tomatoes, tomato paste, parsley, garlic, oregano, salt, pepper, and chili pepper flakes. Blend until smooth. I wound up adding in more chili flakes than posted because I like spice. 

In a medium saucepan, heat the olive oil over medium-high and add the onion. Cook for two minutes and then pour in the tomato sauce. Stir to combine, and then add the white wine. Turn the heat to low and simmer uncovered for 30 minutes, stirring occasionally.

White the sauce is cooking, place a dishcloth or teatowel under a grater and grate the zucchinis. This will absorb excess water and allow you to move the grated zucchinis without making a mess.

Transfer the grated zucchini to a colander in the sink. Add the salt and toss to combine, and then let it sit for 10 minutes. Then dump the grated zucchini back into the teatowel and squeeze to remove any excess water. Don’t squeeze too much, you’ll need a bit of moisture left in to help bind ingredients. 

In a bowl, beat the egg and add in the zucchini, pepper, flour, cheese, and garlic. Stir to fully combine. 

Heat the olive oil over medium-high in a frying pan. Scoop up the zucchini mixture and shape into balls, and then place them on the pan and flatten them with a spatula. Cook for about 2 minutes, and then flip and cook for another minute, or til both sides are nicely browned. If your fritters are a bit thicker, turn down the heat to medium so they cook thoroughly. 

Serve the fritters while they’re still warm with a bowl of the sauce for dipping. Leftover sauce can be served over pasta, used in chili, or used in soups and stews. 

The resulting meal is delicious and wholesome, and the bite of spice compliments the fresh taste of the vegetables.


An anon asked if I had a masterpost of all the recipes I’ve made so far, so I figured I might as well make one. I’ll pin this to the main page and update as needed. 

Algae SoupArtichoke Dip - Autumn’s Bounty - Baked Fish - Bean Hotpot - Blackberry Cobbler - Blueberry Tart - Bread - Bruschetta - Carp Surprise - Cheese Cauliflower - Chocolate Cake - Chowder - Coleslaw - Complete Breakfast - Cookies - Crab Cakes - Cranberry Candy - Cranberry Sauce - Crispy Bass - Dish o’ The Sea - Eggplant Parmesan - Escargot - Farmer’s Lunch - Fiddlehead Risotto - Fish Stew - Fish Tacos - Fried Calamari - Fried Eel - Fried Egg - Fried Mushroom - Fruit Salad - Glazed Yams - Hashbrowns - Ice Cream - Lobster BisqueMaki Roll - Maple Bar - Miner’s TreatOmelet - Pancakes - Parsnip Soup - Pepper Poppers - Pink Cake - Pizza - Poppyseed Muffin - Pumpkin Pie - Pumpkin Soup - Radish SaladRed PlateRhubarb Pie - Rice Pudding - Roasted Hazelnuts - Roots Platter - Salad - Salmon DinnerSpaghetti - Spicy Eel - Stir Fry - Stuffing - Strange Bun - Super MealSurvival Burger - Tom Kha Soup - Tortilla - Trout Soup - Vegetable Medley 

Bonus recipes:

Kale and Walnut Salad - Grilled Steak and Linguine with Mushroom Cream Sauce - Zucchini Fritters and Spicy Marinara Sauce

Please fire me. As the cook in a small restaurant, I take dietary requirements very seriously. So when people ring in and book I ask them on the phone to disclose any allergies/intolerances. Despite doing so, I still manage to get individuals (such as the following one) who show up and demand I cook them something suited to their requirements, even though when they tell me over the phone they had none. This is especially difficult when their said requirements are hard to cook for when i have no appropriate ingredients on hand.
On Saturday a lady who is part of a big group shows up, and literally squeezes her overlarge self INTO my kitchen (???) and tells me she is Coeliac, Lactose free, and has an allergy to garlic and onions, and demands I cook her a meal “just as good as everyone elses.” So I tell her not to eat any of the Share platters I put out for everyone else, and I will make her a suitable meal of her own. 30 minutes later, I personally take this meal out to this woman, to find her eating a SHARE PLATE of zucchini fritters which contain Gluten, Lactose, Garlic and Onions.

Zucchini Fritters.

I had these at a family gathering and decided to give them a try.
I did add some extra vegetables.

4 zucchini.
1 carrot.
125g can of corn kernels.
½ C of wholemeal self raising flour.
3 eggs.
Salt and pepper.
Olive oil for shallow frying.

Grate the zucchini. Peel and grate the carrot. Place in a large bowl.
Add drained corn kernels and chopped shallots.
Add the flour and salt and pepper. Mix to combine.
Crack in 3 eggs and stir into the mixture.

Heat about 1T of olive oil in a frying pan over a medium heat.
Drop tablespoons of mixture into the pan and cook on each side until golden.
This made 18 fritters.

Great served with salad.

Zucchini and carrot fritters for breakfast this morning! 🙌💃 Topped with oven-dried tomatoes and homemade vegan mayo (SO EASY to make! Just emulsify soy milk and your fave oil together, add mustard, garlic, or herbs and viola! 🎉) I got way too excited and ate too much mayo and now feel a little tummy sick 😂🌩️😳 For the fritters I followed @thepowerplantau’s recipe and just added grated carrots and extra herbs, plus pulsed everything together in the food processor for a more patty-like consistency🍴🍃 Have a happy Sunday beautiful humans ☄️🌌 @therileydann

anonymous asked:

hello, can I request some snacks/sweets for a rabbit kin? I was hoping for any snack that's very crunchy and easy to make, I love veggies but I cant eat spicy things also chewy stuff is the best so if there are any chewy sweets you can think of that are maybe fruit flavored that would be rad!! and if you can find anything that is mini or can be made in very tiny sizes that would be awesome!! also no meat please! tysm <3

Hi there, dear! 

Here’s some recipes for you. I don’t have very many crunchy snacks but maybe these will be okay. ^^

Italian Herb Baked Spinach Chips

Zucchini Blossom Fritters

Cherry Tomato Tulips

Chive Flower Tempura

Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Sun-Dried Tomato Basil Pinwheels

Caramel Apple Truffles

White Chocolate Orange Blondies

Raspberry Chocolate Nougat with Pistachios and Currants

Raspberry Almond Blondies

Sanshoku Dango

Hope you like this, a lot of them are already small or you can make/cut them as small as you want. 

Thanks for the request! ♥

anonymous asked:

What's a healthy clean lunch that you can pack for school? I think it's really hard

  • Tuna sandwich
  • Egg sandwich
  • Quinoa salad 
  • Wraps (egg or ground turkey, avocado, cucumber, chopped tomatoes, hummus spread, etc.)
  • Turkey salad rolls (Combine diced smoked turkey, toasted almonds, halved seedless red grapes, thinly sliced celery and mayonnaise. Have with whole wheat bun, bread, or wrap)
  • Corn and zucchini fritters. Prepare a batch of whole wheat pancake batter, using about ½ the liquid. Stir in a cup thawed frozen corn, one small grated zucchini and a handful of Parmesan, and a sliced scallion. The zucchini will add moisture; add more liquid if the batter is too stiff. Cook until golden, 2 to 3 minutes per side. Pack with Greek yogurt for dipping. (X)
  • PB w/ banana and strawberry burritos 
  • Turkey, cheese, cucumber, and spinach pita pockets 
  • Paninis (Use a whole wheat wrap, on one half place broccoli, asparagus, green peppers, and grated cheese, fold wrap over) Cook in a pan of olive oil for 30 seconds on each side. Be careful not to burn it.
  • Chips and dips. Make your own salsa/guacamole and pack in containers. You can make your own chips by cutting whole wheat wraps and lightly toasting in a pan. 
  • Healthy style nachos. Using these chips you can make nachos with low fat cheese, peppers, jalapenos, etc
  • Healthy egg mcmuffin. Whole wheat bun, poached egg (cooked slighty tougher than normal to prevent it from breaking during the day) low fat cheese, avocado slices, tomato, etc
  • Bean and cheese salad (Whisk 1 part lemon juice to 2 parts olive oil; season with black pepper. Add finely chopped shallot, let sit for a few minutes, then toss with canned, rinsed cannellini beans (white kidney beans), feta or goat cheese crumbles, thinly sliced cucumber half-moons, and chopped fresh dill or parsley. Pack with multigrain pita chips or pockets)
  • Quinoa/black bean patties/meatballs on whole wheat bread
  • Chicken/turkey soft tacos. Pack a container with avocados mashed with lemon juice; top with a layer of shredded Monterey Jack before sealing. Fill 2 small whole wheat tortillas with shredded rotisserie chicken and sliced romaine lettuce and store in resealable plastic bags. Assemble at lunch.
  • Egg salad pinwheels. (Combine chopped hard-boiled eggs, raisins, sliced celery, mayonnaise and curry powder. Trim the crust from a slice of bread and press to flatten. Spread with a layer of egg salad, then roll and secure with a toothpick)
  • Parm polenta and caprese bites (Thinly slice a tube of store-bought prepared polenta lengthwise, then cut out shapes using cookie cutters. Brush with olive oil and sauté or bake until golden and warmed through; sprinkle with grated Parmesan. Pack in resealable plastic bags with a separate container of bocconcini, grape tomatoes, and chopped cucumbers tossed with olive oil, lemon juice, and torn fresh basil.)
  • Chicken salad sandwich (Combine shredded rotisserie chicken, chopped apples and celery, walnuts, raisins, and mayonnaise. Spread the cut side of a split whole wheat hamburger bun with low fat mayo and assemble the sandwich using the chicken salad and butter lettuce leaves)
  • Quick fried rice (Saute thinly sliced scallions (whites only) in vegetable oil, then add frozen carrots, peas, corn, and a splash of water and soy sauce. Cook until heated through, then stir in leftover brown rice and another splash of water and soy sauce until the rice is softened and heated through. Stir in thinly sliced scallions (green parts), toasted sesame seeds, and chopped peanuts.)
  • Pesto chicken rolls (Toss diced roast chicken breast with pesto, diced mozzarella and sliced sugar snap peas. Transfer to an airtight container and pack with a whole wheat hot dog bun.)
  • Pesto pasta 
  • Grilled chicken salad (Mixed greens, chicken breast, fat free dressing of choice, nuts, any other veggies of choice)
  • Chicken sub (6 inch whole wheat bread, chicken breast/sliced deli turkey breast, lettuce, other veggies of your choice, dijon mustard or non fat dressing)
  • Canned veggie soup
  • Baked salmond filet, brown rice, and steamed broccoli 
  • Baked herb tofu (X)
  • Halved cucumbers top with cheese and herbs. Baked.
  • Overnight oats with fruit 
  • Hardboiled eggs, halved and topped with guacamole 
  • Sweet potato fries
  • Extremely quick and easy banana and egg pancakes (2 eggs, 1 banana, mash and mix together. Scoop into a pan and cook in coconut oil on each side)

And that’s just a few :)