Zucchini Fritters with Garlic Herb and Yogurt Sauce
This dish is perfect to take on a picnic or to a potluck! All I can say about this dish is yum, yum. It is one of my all-time favorites!
- 1 large zucchini (or 2 small ones)
- 2 cloves garlic peeled and minced
- 1/4 cup fresh basil
- 1/4 cup fresh oregano, minced
- 1 tbsp lemon zest
- 2 organic eggs or Flax Egg
- 1/4 cup Bob's Red Mill gluten-free flour
- 1/4 tsp onion powder
- to taste salt
- to taste pepper
- 1/3 cup grated parmesan
- 3/4 cup greek yogurt
- 1/2 cup scallions
- salt and pepper to taste
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.
Serve with yogurt sauce
Buffalo Brussels Sprouts
- 1 lb.brussels sprouts, trimmed
- 1 c.Bob's Red Mill Gluten Free flour
- 2 large eggs, beaten
- 2 c.panko bread crumbs
- Coconut oil, for frying
- Kosher salt
- Freshly ground black pepper
- Buffalo sauce, for serving
- In a large pot of salted boiling water, boil brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.
- Arrange flour, eggs, and panko in three shallow bowls.
- In a large skillet over medium-high heat, fill enough coconut oil to reach 1" to 2" high up the side and heat until shiny.
- Dredge brussels sprouts: Dip in flour, then egg, then panko.
- Add dredged brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and season with salt and pepper.
- Serve with buffalo sauce.
Deviled Eggs with lump crab
- 1 dozen eggs
- 1 small ripe avocado
- 1/4 cup Olive Oil Mayonaise
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp white pepper
- 1/2 tsp dry mustard
- Fresh crab meat to top eggs
- scallions and more Old Bay for garnish
- Put the eggs in one even layer in large pot
- Add just enough water to cover the eggs and bring to a boil on medium-high heat
- As soon as the eggs begin to boil cover the pot and let the eggs sit for about 20 minutes
- Drain the eggs and put in a bowl of cold water
- Peel each egg and evenly split in half
- Remove yolks from whites with a spoon
- Mash the yolks until smooth and add avocado and mayonnaise and mix until mostly smooth
- Add pepper, Old Bay and dry mustard and mix evenly
- Spoon heaping amounts into egg halves and top with crab meat, sprinkle scallions and dust with additional Old Bay as desired.
Jalapeno Cilantro Hummus
- 15 ounces Garbanzo Beans
- 1/4 cup tahini or sesame oil
- 1/4 cup lemon juice (1 lemon)
- 2 cloves garlic
- 1/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon chopped jalapeño
- 3/4 cup cilantro
- 1 teaspoon cumin
Mix all ingredients in a food processor and serve with pita chips, cucumber and or pepper slices
Brownie Batter Hummus
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 cup unsweetened almond milk (or any unsweetened non-dairy milk beverage)
- 1/3 cup raw cacao powder
- 1/4 cup pure maple syrup
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
Add the chickpeas, almond milk, cocoa powder, maple syrup, vanilla and sea salt to a high-powered blender, or food processor.
Blend until smooth and creamy - stopping to scrape down the sides of the blender as needed.
If necessary, add more milk to achieve the desired creamy texture.
Enjoy with your favorite fresh fruit (bananas, strawberries, blackberries, raspberries, mango, peaches, pears, apples, etc.)
Chocolate hummus can be stored in the refrigerator in an air tight container.
There ya go!! I hope you enjoy these. If you make something, let me know what it is and how you like it. Also, will you be watching the BIG GAME or just socializing?