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zucchini fritters

Think scallion pancakes, only better. If I had scallions, I would have put some in the batter; I used sweet onion instead. I spiralized zucchini, carrot and onion for a “bird’s nest” effect. I’ve only had my spiralizer out of its box for a day and have made a few things already. If you don’t have a spiralizer:

  1. grate the zucchini, carrot and onion;
  2. go get one!

Making cucumber salads or veggie pizzas has never been so easy. Any good Italian cook will tell you that all you need is a really sharp knife. But I admit that I am a gadget freak and love playing with food. (I don’t have a large kitchen; you should see my guest room closet … no, maybe you shouldn’t. You’d sign me up for a 12-step.)

Back to the fritters. I was hoping that the batter wouldn’t cover all the veggies, so that some of the bird’s nest structure would be more visible. I didn’t put cheese in the fritters, instead I put a dollop of fresh goat cheese topped with cherry tomatoes and basil. A drizzle of balsamic glaze would be perfect.

What you need:

  • 1 zucchini, spiralized
  • 1 carrot, spiralized
  • 1 onion, spiralized
  • 2 ears of corn, cooked and kernels removed
  • 1 egg
  • 1 c Bisquick mix
  • 1 c cornmeal
  • 1 tbs buttermilk
  • Freshly ground sea salt and pepper
  • EVOO
  • 1/4 c goat cheese
  • 1 c cherry tomatoes, quartered
  • Fresh basil sprigs, cut chiffonade

What you do:

  • Using spiralizing tool, spiralize zucchini, carrots and onion.
  • Place in lg bowl and add corn, egg, Bisquick, cornmeal and buttermilk.
  • Mix well.
  • Season with salt and pepper.
  • Add mix zucchini, onion, carrot and corn.
  • Heat cast iron pan with EVOO over med heat.
  • Pour 1/4 c batter onto pan and cook until golden brown.
  • Flip and repeat.
  • Transfer to paper lined plate.
  • Place on serving dish topped with a dollop of goat cheese.
  • Top with tomatoes and garnish with basil.