{"id":9171,"date":"2013-02-11T00:01:51","date_gmt":"2013-02-11T05:01:51","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=9171"},"modified":"2013-02-10T16:40:35","modified_gmt":"2013-02-10T21:40:35","slug":"at-home-with-gch-more-appetizers","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/02\/11\/at-home-with-gch-more-appetizers\/","title":{"rendered":"At Home with GCH: More Appetizers"},"content":{"rendered":"

Here on our At Home with GCH<\/em> blog, Monday\u2019s are always focused on healthy but oh-so-yummy!<\/strong> <\/em>recipes. And this month we are doing a series of looks at appetizers<\/span>. Here in the NorthEast, we are in the middle of a snowstorm. So,\u00a0\u00a0I thought…’summery food!’ \u00a0\ud83d\ude42\u00a0 This week\u2019s appetizer selections are Caprese Salad<\/strong><\/span> and Zucchini Fritters<\/span><\/strong>. We enjoyed these as a vegetarian supper tonight!<\/p>\n

\"IMG_0149\"<\/a><\/p>\n

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\u00a0than your weekend pancakes!<\/p>\n

As I confessed last week: I love appetizers! Whether you call them tapas, small bites, hors d\u2019ouerves, antipasto, or simply appetizers; no matter what you call \u2018em\u2026I like \u2018em!\u00a0 I would love<\/em> for you to leave a comment below sharing with us YOUR favorite appetizer!<\/p>\n

Zucchini Fritters<\/span><\/strong><\/p>\n

1 box of Jiffy Cornbread mix\u00a0 \"IMG_1404\"<\/a>
\n1 medium zucchini, shredded (do not peel!)
\n1\/2 cup milk
\ngood squeeze of juice from a fresh lemon
\n1 egg
\n1 tablespoon of melted butter
\n1\/4 teaspoon freshly ground pepper
\ndash of ground nutmeg
\nOil of your choice (but NOT olive oil)
\nKosher salt<\/p>\n

Preheat oven to 250. Place an oven-safe platter into the oven.<\/p>\n

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.<\/p>\n

Stir milk and lemon juice together = buttermilk! \u00a0Lightly 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.<\/p>\n

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.<\/p>\n