Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. And this month we are doing a series of looks at appetizers. Here in the NorthEast, we are in the middle of a snowstorm. So, I thought…’summery food!’ :-) This week’s appetizer selections are Caprese Salad and Zucchini Fritters. We enjoyed these as a vegetarian supper tonight!
I hope you enjoy these fritters as much as we do! They go along with our healthy but oh-so-yummy category because they are loaded with zucchini, and a good shot of whole grains in the cornbread. And, even though lightly fried in a bit of oil, they are no greasier than your weekend pancakes!
As I confessed last week: I love appetizers! Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em! I would love for you to leave a comment below sharing with us YOUR favorite appetizer!
1 box of Jiffy Cornbread mix
1 medium zucchini, shredded (do not peel!)
1/2 cup milk
good squeeze of juice from a fresh lemon
1 tablespoon of melted butter
1/4 teaspoon freshly ground pepper
dash of ground nutmeg
Oil of your choice (but NOT olive oil)
Preheat oven to 250. Place an oven-safe platter into the oven.
Shred zucchini into a colander; sprinkle with a small amount of kosher salt. Let sit to drain 5 minutes or so. Then dump onto a double layer of paper towels. Blot with a couple of additional paper towels, removing as much moisture as possible.
Stir milk and lemon juice together = buttermilk! Lightly beat egg in a small mixing bowl. Stir in buttermilk, zucchini, seasonings, melted butter and, finally, cornbread mix. DO NOT overmix; there might be a small lump or two. Let sit for 3 minutes.
While mixture is resting, add a small amount of oil to a large nonstick frying pan; bring up to medium heat; then reduce heat to low. Add the fritter mix by scoops, spacing apart for easier turning. When edges appear dry, and there are a few little bubbles on the surface of the fritters, carefully flip. Once cooked, remove to platter in oven, sprinkle with a bit of salt and keep warm while remainder of batter is cooked.
- For larger size fritters: use 1/4 cup-sized measuring cup or a large cookie scoop.
- For smaller, bite-size fritters, use a tablespoon measure or a small cookie scoop.
These can be served hot or warm. Serving options are many: Caprese Salad (recipe below); guacamole, sour cream, salsa…
Continuing our “bit of summer in the midst of a snowstorm” theme, I prepared a quick Caprese Salad, aka Fresh Mozzarella and Tomato Salad. Not much tastes more like summer to me than a yummy, ripe, delicious tomato. Not so easy to find in the wintertime though! However, I find that the tiny tomatoes (grape, cherry, mini—whichever varieties your grocery store carries) are usually very flavorful and yummy all winter long!
8 ounces fresh mozzarella
1/2 pint tomatoes
Basil * (fresh is best)
Kosher salt, freshly ground black pepper
1-2 teaspoons extra-virgin olive oil. Easy-peasy! Depending on the size of the fresh mozzarella you have bought, you might need to cut the mozzarella into small, bite-size pieces; halve the tomatoes, and sprinkle with salt and pepper, to taste. Thinly slice the basil*. Add the sliced basil to the seasoned tomatoes and cheese. Pour a small amount of olive oil over and gently mix. Serve immediately.*Gourmet tip: stack 3-4 basil leaves; tightly roll-up (like a tiny cigar!); then carefully slice into very thin slices. You have now accomplished the technique known as ‘chiffonade!’ You are amazing!
God loves you! ♥ (Don’t ever forget that!)
If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com