Saturday, April 17, 2010

Critters and fritters

Lets see, today's menu included: 3 croissants, a carrot, coffee, 1/4 lg bag BBQ chips, 2 fried eggs, 2 pc toast, hash browns, bacon, more coffee, 1.5 apples, lemonade, 4 zucchini fritters with salmon and dipping sauce, ice cream bar, lg glass white wine.

Tonight's supper was an amalgamation of two recipes pulled from different magazines. Today's Parent and Chatelaine. They were similar enough that I blended them together for a unique taste that was mostly family approved. The boys didn't eat too much, but they sure gobbled the salmon. A distinct hate for the dipping sauce, though. Elliot got very upset when his wasn't in the shape of a rodent or other small critter-like creature.

While the from-frozen salmon was baking with a dusting of lemon and dill, the fritters were easy enough to whip up, even with these critters underfoot.

Cheesy zucchini corn fritters

2 small zucchini
1 cup cooked corn (I used thawed)
1/2 cup cornstarch
1/4 cup cornmeal
1/4 cup flour
1/8 cup milk
1 cup grated cheddar cheese
1 green onion, finely chopped
1 egg
salt and pepper to taste

Do not peel zucchini. Coarsely grate and then spread out over paper towel - cover with more paper towel and press down to remove water. Put in large bowl. Sprinkle in cornstarch and mix. Add corn, onions and egg, mix well. Add cornmeal, flour, milk, salt & pepper and mix.

I heated a bit of olive oil in a frying pan over medium heat and then used a 1/4 cup measure to scoop the batter out and into the pan to form patties. Fry for 3-4 minutes per side, depending on how golden and crispy you want them.

Alternatively, you could put them on a parchment lined baking pan and bake at 400 for 15 minutes, turning them carefully, and baking for 8 more minutes.


1/4 cup mayonnaise
2 tsp grainy dijon mustard
1.5 Tbsp lemon juice

Mix well, serve on the side. Good with salmon, too!


Leftovers from my kitchen helpers.

Tomorrow's attempt will be crock pot lasagna. Stay tuned!

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