this recipe is tweaked, of course, from the original recipe which my mom got from her high school best friend. i've omitted several things, and added my own personal touch. they were great, and so super healthy (except for the frying part)!
zucchini burgers
6 small zucchini, washed and grated (leave the skin on! it's delicious and super good for you!)
2 eggs
1 c fresh grated gouda
2 tbs cavender's greek seasoning
1.5 cup whole wheat flour*
canola oil for frying
in a large mixing bowl combine all the ingredients except the oil. stir until combined.
pour enough canola oil into a large skillet to create a thick layer- about 1/8 inch. heat over medium heat (we don't have a cooking thermometer, so i use a trick my nerd taught me- insert the end of a wooden chopstick into the oil. if the oil bubbles it's hot enough).
drop the zucchini dough into the oil using a 1/3 cup measuring cup. fry on each side for one minute. reduce heat to low and continue cooking, turning frequently, for an additional 5-8 minutes. remove patties from pan and set aside on a plate covered in paper towels to absorb any excess oil. let cool for a few minutes, then place on a bun and top with grilled red onion and avocado.
spicy corn salad
4 ears of corn, steamed
1/4 c mayonaise**
1 tbs tapatio
cut kernels off of the corn cobs. place in a bowl and chill for thirty minutes. mix in the remaining ingredients and serve.
*depending on how watery your zucchini is, you may need to add more flour. the batter should be muffin batter consistency.
**you can use canned corn, but fresh tastes sooo much better!
No comments:
Post a Comment