Saturday, August 13, 2016
Found the Food 52 Zucchini Fritter Recipe
And instead of the white potato, I can add a shredded sweet potato or shredded carrots to the very simple recipe. No flour. Does have egg but I will give it a try. The Elimination Diet is off the rails anyway. I was spending way too much time "over thinking" my meals and while I did that--food was spoiling in the fridge. Recipe at end of post.
The day I lost 2 pounds was the day after eating a Caesar salad with dressing and cheese, a steak and a pile of French fries with lots of ketchup at Longhorn (and tons of salt). The days I gain weight is all about brown rice, zucchini and a few raw cucumbers. Starvation is not the answer.
Last night we managed to eat all the ripe tomatoes with fresh mozzarella, EVOO, and Balsamic vinegar. We shared a fresh French baguette. Down half a pound this morning.
Today I am cooking a huge pot of sliced yellow squash with onion and butter. Southern comfort food. I had made this once before and gave the leftovers to our daughter. She swooned. And ate it all. Now I am making more. Lots more so we can share with her again.
I also have enough green and yellow zucchini to make another 6 jars of pickle. I need to buy more onions. We took inventory and G managed to eat his way thru all but 3 of the jars I made last year. I think he has some pickle with his lunch everyday.
Now the recipe:
2 grated green zucchini (medium sized or larger) to make 4 cups
1 cup grated white potato, sweet potato or carrots
1 or 2 eggs. Start with one, beaten
1 T of chopped parsley (or mint or dill or all three)
1 t lemon zest
(optional: add crumbled Feta to the mixture along with mint and dill)
Grate all the veg and salt it and leave to exude water for 30 minutes or refrigerated, for longer.
Then drain off water and squeeze out any extra water. I use a dish cloth, wrap, squeeze (hard).
Then add the egg, parsley (or others), lemon and some breadcrumbs if still too wet to hold together. Here's a hint I use. Potato pancake mix (the kind sold in the Jewish foods section)--a couple tablespoonful.
Heat up a cast iron frying pan, add EVOO or butter. Scoop some of the vegetable mix into the pan and flatten slightly with spatula--repeat. Let fry. I mean find something to do--clean the countertops--and let the fritters fry till the edges are golden brown and crispy. Don't fiddle with them. Turn.
Serve with lemon spiked Green yogurt.