My name is Dayana. I married my best friend and am a mom of three cuties ages 6 (soon to be 7), 5 and 1. They sure keep me on my toes, but I love spending time with them, especially now that school is out. We stay busy by trying new things, going to fun places, gardening, doing crafts and of course we LOVE cooking together. It’s funny because that is where the idea for my small business came from.
You see, when I was expecting my oldest daughter, my mom (who happens to be a professional seamstress with over 30 years of experience) made the cutest matching apron set for me and my daughter and I instantly fell in love. Who would have thought that that special gift would become the sample for many DayLu Designs mommy and me sets. (www.dayludesigns.etsy.com)
My kids – as is the case with most kids – tend to be picky eaters. I am always looking for easy and yummy recipes that are also healthy and nutritious for them. That’s exactly what I found on Pinterest the other day. I ran to the grocery store to gather what I needed and then asked my kids if they wanted to help me. Luckily, they jumped in excitement and offered to help. I’ve found that when I include them in the process they are more open to try the food, which is why it is so crucial for me to find recipes that are easy and fast so that they can help.
Now that school is out I decided that we will be trying a new vegetable every day to expand our horizons. We gathered our ingredients and started prepping our delicious Zucchini Fritters!!
Here is the recipe if you want to try it out with your littles. Make sure you let them do almost everything of course under your close supervision. I even ask them to adjust the flavor with spices as we go!
5-INGREDIENT ZUCCHINI FRITTERS
- PREP: 20 MINUTES
- COOK: 5 MINUTES
- YIELD: ABOUT 14 FRITTERS
- 4 cupsshredded zucchini
- 2/3 cupall-purpose flour
- 2large eggs, lightly beaten
- 1/3 cupsliced scallions (green and white parts)
- 2 Tablespoonsolive oil
- Sour cream, for serving (optional)
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.