Yesterday was rather...hot (24C = 75F), though I have to be thankful that it wasn't humid.
Somehow I had zucchini fritters on my brain, probably because I was trying to think of ways to use up the carrot ginger dressing.
Here's what I did to make the fritters...makes about 10
1 zucchini (about 8-inches long), grated
some onion, minced
6 tablespoons flour
1 teaspoon baking powder
1 teaspoon olive oil
oil to fry
I zapped the zucchini in the food processor and then minced the onion by hand.
Then I mixed everything, adding a little water to get a thick consistency (kinda like waffle batter)
In a heated non-stick pan, I added some oil (maybe about 2 tablespoons) and fried the fritters.
Afterwards, I drained them on a paper towel.
NOTES: this was good, I served them alongside with some baby greens and cherry tomatoes. I also stir-fried some eringi and red bell peppers then drizzled some of the carrot ginger dressing.
I think these fritters would be perfect in a bento (boxed meal) or even as a sandwich.
The weather dude says our temps will go up even higher today...oh boy! Hope your week is going well.