Friday, July 30, 2010

Butterfly Bento

Here are today's bento for my two little butterflies. 
Watermelon sliced
Cucumber sliced
Almond Butter and Strawberry Jam Sandwiches that are shaped like Butterflies
Homemade Blueberry Muffin made from a recipe in The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen

Monday, July 5, 2010

Zucchini Fritters

Just had a lovely weekend with Friends of Food, Jen and Kris.  To top off all of the incredible hospitality, Jen sent us home with some produce from her food co-op.  I couldn't wait to make something of this gift, so  tonight's dinner included a peach and plum fruit salad and zucchini fritters.  The fritters I found on my favorite Flickr recipe group called Recipes to Share. This recipe was originally posted by Vita Arina at this link

I am going to expand upon it a bit here because I want to share it with Jen and other busy cooks who might be looking for a simple zucchini dish to cook up in a short amount of time.

Zucchini Fritters

Grate 1 Zucchini into a large bowl.

Press any excess liquid out of it with a paper towel.

Into this bowl, mix:
2 large eggs
8-9 tablespoons all-purpose flour,
2/3 cup plain yogurt,
1 TBSP Parmesan cheese
Salt and Freshly Ground Black Pepper to taste.

Heat 1-2 TBSP of Olive Oil in a large frying pan.

Drop spoonfuls of the Zucchini Mix into the Frying Pan, trying to keep a circular shape, like dollar pancakes.

When the edges start to brown, flip the fritters.  Continue to fry up like pancakes.

Put them on a plate, covering the cooling ones with the latest out of the frying pan to keep the stack warm.

Serve it with Ranch Dressing, or Herb Yogurt Sauce.

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