Well, I had this whole other recipe and post set up for you guys. Full of healthy greens, summer flair, and gorgeous color. Actually, thinking about it, this recipe has all that good stuff too, with just a little more soul, inspiration, and grease....
I decided to take a little break. Totally intentional, totally necessary, and totally worth it. I wanted recharge, recreate, and enjoy every part of what I saw myself doing for the rest of my life. Dramatic? Maybe, but I call it passionate. So, I started cooking with just that, passion . Reading food blogs, testing techniques, and recipes, while getting re-inspired. Yes, I know it's possible to do this whenever, but I wanted a different experience and feeling while I did what I enjoyed. I wanted no pressure.
My background of health, diet, and cooking is quite extensive, so when I write my memoir you will all be very aware, but for now, I basically rekindled with what it felt like to just learn. Hands on, without any obligation to share or perfect on the first try. Just being in the kitchen for pleasure. Not saying I don't get that from creating with an incentive to capture and share. There is just a different energy and routine when it's just you and your ingredients.
No props, camera, or Instagram stories. Just good food and company.
So, I made zucchini fritters. Just so happens I was looking around the internet for some dinner inspiration when I saw these bad boys and I remembered I had a few in the fridge. No joke, I almost refuse to turn on the oven these days. It's getting hot, and while I love having fresh warm air run through my place, I don't want to add unnecessary heat. Trust me, you don't want to be around when I'm home. For that, I am dramatic and keep it a nice 80.
Light salads (or pasta salads) are my preferred meals as of late. And while I would like to say it's because I'm trying to keep it light and tight, it's sometimes (most of the time) not really about that. Especially this time, because I FRIIEEED these baby zucchinis. One of the better decisions of my life. Served over garlic oil pasta... ah-mazing.
So here is my welcome back present to you all. Because nothing says true love and shit happens, like some good fried deliciousness.
Adapted from Smitten Kitchen
- 2 large zucchinis grated
- 1/2 cup whole wheat pastry flour
- 1/3 cup parmesan (or handful)
- 1/3 cup chopped parsley
- 1 egg
- 1/2 tsp baking powder
- salt and peppa
- grapeseed oil
Heat oil in the skillet over medium high heat. Mix all the ingredients together well in one bowl. To test if the oil is hot enough, drop a shred of zucchini in the pan and it should start to bubble. Using 1/4 measuring cup, drop the batter with enough room to cook and flatten while frying. Flip over after 8-10 min or when edges start to brown. Flip over and fry for another 5 minutes. Place on top of paper towel to soak up extra oil. Enjoy!