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!

Zucchini Fritters

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 egg
1 tablespoon of melted butter
1/4 teaspoon freshly ground pepper
dash of ground nutmeg
Oil of your choice (but NOT olive oil)
Kosher salt

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…

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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!

Caprese Salad

various sizes of fresh mozzarella from my favorite brand—Belgioso!

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!)

♥ coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com