breakfast

Easy Zucchini Fritters

Easy -Zucchini -Fritters

 

 

Easy Zucchini Fritters

 

 

 

Ingredients:

 

4 cups shredded zucchini

2/3 cup all-purpose flour

2 large eggs, lightly beaten

1/3 cup sliced scallions (green and white parts)

2 Tablespoons olive oil

Sour cream, for serving (optional)

 

 

 

 

Directions:

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.

Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.

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FRESH STRAWBERRY JAM

FRESH STRAWBERRY- JAM

 

 

FRESH STRAWBERRY JAM

 

 

TOTAL TIME: 30 mins
PREP TIME: 15 mins
COOK TIME: 20 mins

 

 

INGREDIENTS:

 

2 cups sugar

1 large lemon, zested and juiced

1 1/2 pints fresh strawberries, hulled and halved

 

 

 

DIRECTIONS:

 

1. Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

2. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.)

3. Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.

4. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

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