I bought a thing

I bought a goose neck contraption to hold my camera while I cook, in hopes of being able to get better pictures.

I don’t love it.

It’s really stiff and hard to move, yet at the same time a bit floppy and not willing to hold its shape. And it’s not quite long enough to easily move from over the stove to over the counter.

But it is better than nothing. So now you get to see all the “amazing” pictures I took, while cooking some zucchini fritters.

I learned how to make a gif!

I love zucchini fritters, and Mom really loves them. But I don’t make them often because they are kinda a pain. The last time I made them, I looked for a recipe that didn’t involve salting and squeezing the zucchini shreds. I didn’t find one, but I found this one that included corn, at https://www.carolinescooking.com/zucchini-corn-fritters/. They were very delicious, so it became my jumping off point. The corn adds a nice burst of sweet.

When I made these again last night, as usual, I was not interested in squeezing juice out of the zucchini. So this time I just thought “fuck it” and skipped that step. And you know what? It worked just fine.

I was bitching about using a grater to shred the zucchini, so mom suggested I throw it in her mini food chopper. I did, and you know what? It worked just fine.

Also, if you don’t have a scale, just get one already. They are cheap, and it is so much easier to weigh ingredients than try to stuff them in a measuring cup. And when the recipe says 2 medium zucchini, and you have 1 huge zucchini – well, just weigh it.

Zucchini Corn Fritters

Ingredients

  • 11 1/2 oz OR 325g, zucchini – 2 medium zucchini
  • 1/2 onion
  • 1/2 tsp salt
  • 1 cup corn 155g, from 1 ear of corn, or frozen. Canned would probably work, too.
  • 1/4 cup grated mozzarella 30g/ 1oz
  • 1/3 cup grated Parmesan 20g/ 3/4oz
  • Clove of garlic. Or more.
  • 1 egg
  • 1/3 cup all purpose flour 45g
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • your favorite herbs and spices – I used onion and garlic powder, paprika, basil and parsley. Just whatever floats your boat. The original recipe didn’t call for anything, but I like to add flavor to something that can be a bit boring.
  • olive oil for frying

So, cut your zucchini and onions in chunks, and chop or shred them in whatever manner you find easiest. Throw in a cup of corn (frozen is so much easier) and some cheese. The Parmesan really adds a nice flavor; I’m indifferent to the mozzarella, so I cut that in half.

Add the remaining ingredients, and stir it up pretty good.

Heat a skillet over medium low heat, add some oil, and blop a couple of spoonfuls in. Smush, and let them fry for a while. Mine took 4-5 minutes per side. I think it’s better to cook low and slow, then to have the outsides burn and the insides still be raw.

Some people put a sauce, or sour cream on these. I’m sure that’s good. But they’re excellent with nothing.

I also made a video. It’s too long. But I really enjoyed the sizzling sound.

Published by JoAnne

Homebody extraordinaire

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