Zucchini Fritters

My husband has offered to make me dinner. He knows how to cook approximately two things, both of which are off limits according to my IC Smart diet so he requested step by step instructions. If this blog -the whole blog and not just the post- had a more explicit, literal name it would simply be zucchini/cottage cheese.  So it is no surprise the bulk of the ingredients here are those two foods :)

This is a test of how well I write directions.  Poor guy has no pics to look at until the end and who knows how those will turn out ;)

A little something like this

In Food Processor grate/ chop 1-2 large zucchini

Sprinkle with coarse salt and set aside in colander

Topping:

In blender combine 

3/4 C blended til smooth fat free cottage cheese

1 Tbs olive oil

3-5 leaves fresh basil sliced gently into small strips

1 clove crushed garlic, squished to paste with sea salt

Set Aside

In a separate bowl Combine:

 1 egg with 1/2 box cornbread mix or pancake mix,  1tsp baking soda, and 2-3Tbs Water

Squeeze any excess water from zucchini and add to batter mix along with a couple sprinkles of salt. 

Heat a large flat bottom skillet with cooking spray and 1-2 Tbs of butter- not margarine

Spoon drop fritters into hot pan. 2-3 Scoops per fritter. 

Leave plenty of space between fritters so they can crisp and you can flip em easily. 

Allow to get golden brown 3-4 minutes per side before flipping. 

If the pan is too hot, adjust heat. 

Transfer to baking sheet in warm oven as each fritter is ready til all are cooked and ready to serve

Serve hot with honey and basil cream topping from above. 

If you would like you could serve with an over easy egg or top with cheese. 

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The verdict: My hubby made them and they were seriously good. Possible changes for the future would be to spice them up a bit, use a pumpkin pancake mix instead. I did this later and they were amazing!!

Serve kind of eggs benedict style with ham or bacon and an egg. 

I later used the leftover creamy basil garlic sauce for veggie dip and sandwich spread and it was dang good. 

Breakfast Lunch Dinner Quiche

Pictures coming soon.....


Here is what you know about me so far: I enjoy pesto, cottage cheese and zucchini. Even though you might be making a grossed out squishy face I am here to tell you that all of these are delicious together.

And I will prove it to you with a quiche type concoction.

Ingredients:

2-4 T Pesto
12 oz Fat Free Cottage Cheese
Eggs 6-8 Lg.
Veggies- I will be using Zucchini and mushrooms and spinach.
1/3 C Cheese- I am using shredded sharp white cheddar
1 C  Small pieces Meat If you're into that- I am using Chicken Sausage. I recommend, sausage, ham, pancetta, prosciutto, bacon etc.


Directions:

Preheat oven to 375*

In blender combine 12 oz Cottage Cheese and 3 egg whites plus 3 whole eggs (more if you have smaller eggs). Blend til Smooth.

Add pesto to blender.

Plus a little salt and black pepper, if you like spice add it to the veggies as they cook and not here.

>>>>I like to keep pesto on hand. If you have to make it from scratch I would just omit it or sprinkle in some freeze dried basil. Freeze dried is way different than the regular dried basil so make sure you use the right kind. If you have never heard of freeze dried then you should add it to your next shopping list.

Cook your veggies and meat.

Mix it all together

Sprinkle on the cheese

Bake at 375* in an oven safe skillet or baking dish sprayed with cooking spray for about 45 minutes. Check it as you go.

Here is how I do it and what I usually get dirty when I make this:

Spoons
Spatula
Cutting Board/knife
Blender
Large Bowl
Large skillet

Chop what needs chopped. Blend in the blender while cooking the veggies. When the veggies are finished I add them to the large bowl.  Then I put a whole bunch of spinach on top of the veggies in the bowl and blend the eggs and cottage cheese some more. Cook the sausage. Blend some more. Add the cooked sausage to the large bowl on top of the veggies. Stir til the spinach is blanched. Combine egg/cottage cheese in bowl with veggies.


Crust.  I don't usually use it but when I do its kind served on the side. Crust is really the best when it is crusty. Pie crust baked on the bottom gets gooey and less good. Instead I like to roll out some pie crust and bake it on the side or slice it into small strips and serve it like bread sticks. When it bakes freely, it rises and expands and stays crispy.


Enjoy!!