Zucchini Squash Fritters

Another zucchini/squash recipe ( yay!!!) I received another batch of zucchini and squashes and decided to create something a little different with them. So far, I’ve baked, sauteed and grilled them, but  never FRIED! This batch was easy to whip up at a moment’s notice. You can interchange the seasoning in the mixture to what you have at home or just add salt and pepper. Recipe is kid friendly as well. You would never know that you were eating vegetables. Ah the magic of frying. 

 

 

INGREDIENTS

• 2 cups of raw Squash and zucchini, grated (you can do one or the other if you don’t have both)
• 1 cup Onion, finely chopped
• 2 Eggs (I used egg whites and it came out perfect!)
• 6 Tablespoons of Flour (more or less depending on your mix)
• 2 teaspoons Sugar
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Paprika 
• 1/4 cup Parmesan cheese ( optional) 
• ½ teaspoon Garlic powder
• ½ teaspoon of Baking Powder 

DIRECTIONS

1. Thoroughly wash squash and cut ends. 
   
   
2. Grate squash with a box grater, enough to equal 2 cups. ( You don’t have be exact)
   
3. Whisk eggs and set aside.(I used egg whites for this recipe)
4. In a large bowl add in all ingredients and combine. (You may add in more flour if you feel like the mixture is too wet. It will be a little wet and runny, but mixture is still perfect! )
   
   
   
5. Heat a skillet to medium heat adding in oil to fry fritters.
6. Drop the squash mixture by spoonful into hot skillet.
7. Cook about 3-5 minutes on both sides until brown.
8. Remove to a paper towel lined plate and let drain.
   
9. Serve warm and enjoy! I served my fritters with a spicy mayo mix on the side. 

Real Corn Cornbread

 The weather has been off lately, so we’ve been having a lot of warm dishes to counter it. Cornbread is always perfect match for any soups, chili or BBQ! I decided to whip up a batch of these and they did not disappoint. My husband loathes cornbread, but after giving this one a try he’s become a cornbread lover. The man ate 6 to himself; I think it’s safe to say they’re more than just tasty. We will definitely never go back to regular cornbread ever again. Thank goodness, I never keep cornmeal in our pantry or else we would’ve never found this recipe.  I tested out different variations in this recipe; plain, jalapeno cheddar and cheddar.  Now, you just can't resist can you?

INGREDIENTS

• 1 can of Whole Kernel Corn (15oz)
• 1½ cups flour
• ½ cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• ½ cup milk
• 2 eggs
• ¼ cup softened butter
• ¼ cup honey 

DIRECTIONS

1. Preheat the oven to 400°.
2. Mix all of the dry ingredients in one bowl and set aside.  
   
   
    
3. Combine all of the wet ingredients in another large bowl until well incorporated.  
   
   
   
   
   
4. Pour dry ingredients into wet batter and mix well.  
   
   
   
   
5. Line a cupcake pan with liners and fill each cup equally or 3/4 of the way full. You may also place the batter in a 8x8 baking dish to save time **  these will not rise much **
   
   
   

   

   i added cheese and jalapenos to some of the muffins for extra flavor!

6. Bake at 400° for 20-25 minutes or until golden brown.
   
   
   
   
   
   
   These muffins paired great with our chili! 
   
   
   
   
   
   
   
   

 

 

** Adapted from: Miranda Bee **