If you skip down a couple of days, you'll see the Snow Guy on our front patio. With the rain and warmer temperatures, he is now on his way to his very cool home to meet up with his friends.
(Photo revised by Australian artist, Harmut Jaeger, using some of his art work)
During last week's sub-freezing weather, it seemed that soup was the answer to the chill. With temperatures near 40 today, we were in the mood for lighter fare. I keep a lot of frozen veggies for winter, but couldn't resist some small young fresh zucchini in the store the other day. So I tossed some things together to create Mama Lee's Zucchini Fritters:
Heat about 1 T olive oil in a small skillet on medium heat
Chop about 1/2 cup onion into small pieces, add to skillet
Chop small about 1/3 cup bell peppers (I used frozen red, green, and yellow for color), add to skillet just as onion starts to soften
Grate about 1 cup fresh zucchini, add to skillet as peppers start to soften
Turn heat low
Beat 2 eggs in a medium-sized bowl.
Add salt and pepper
Grate about 1/2 cup cheddar (or other) cheese and add to eggs.
Drain the lightly-cooked veggies of any moisture, and add to egg mixture.
Sprinkle in enough flour to make it all stick together in a loose batter.
Heat a small amount of olive oil on a griddle, add a tablespoon or two of butter if desired. (Be honest - who doesn't desire butter?)
When the butter is bubbly, drop large spoonfuls of the batter to make four fritters. Fry until golden brown, turn once and fry the other side.
You could also add chopped green onion, parsley, vegetable seasoning etc. as desired.
This was yummy with some fruit on the side! (And no, I rarely use a recipe, and yes - we rarely have exactly the same thing twice.)