ZUCCHINI FRITTERS

Zucchini Fritters

     I made my new Zucchini Blueberry cookies again today because Bob was out of sweets and not a happy camper.  I had some leftover grated zucchini and didn’t want to throw it out.  Boy, am I glad I didn’t.  These fritters were awesome!  I’ve never had them before, nor have I made them before.  I just made it up as I went along.  The only thing I’ll change next time is to make them smaller.  Here’s how I did it:

INGREDIENTS:

2 cups grated zucchini

½ cup AP flour

2 tsp low sodium soy sauce

1/3 cup grated onion

1 tsp garlic powder

1 egg

pepper

 

PREPARATION:

Wash and peel about half of the skin off the zucchini.  See how nice the green skin looks in the finished product?

In a medium mixing bowl, add flour, soy, onion, garlic powder, egg, and pepper.  Mix well with a fork.  Add the zucchini and mix well.  The finished product should be like a thick pancake batter.

Preheat a skillet and add some olive oil.  Using a large spoon, drop batter into hot oil and cook until desired color is obtained.  Flip, flatten with a spatula and cook the other side.  Drain on paper toweling.  Serve.

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Zucchini Fritters (2)

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ZESTY FRIED GREEN TOMATOES

Zesty Fried Green Tomatoes (4)

Bob loves fried green tomatoes.  He said my new version was the best ever.  He loved the chipotle powder.  You can eliminate it, of course, but we like the heat.

INGREDIENTS:

3 large green tomatoes, washed and sliced ½“ thick

2 cups AP flour

½ cup yellow corn meal

1 tsp garlic powder

1 tsp onion powder

1 tsp parsley

Salt and pepper

¾ tsp chipotle chili powder

3 eggs, beaten

3 TBSP milk

 

PREPARATION:

In small bowl, beat egg and milk.  Add salt and pepper to taste. Set aside.

Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder, and chipotle chili powder. Stir.

Dip sliced tomatoes first in flour, then in egg, then in flour again.

Heat a large frying pan and cover bottom with olive oil.  Cook until tomatoes are soft and desired color is reached.  Approximately 5 minutes per side.  Drain on paper toweling.

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By Tika for CHEW WANNA EAT? © 2017

Zesty Fried Green Tomatoes (2)

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes (3)

Zesty Fried Green Tomatoes (4)

 

No-Bake Chocolate Peanut Butter Cake

No Bake Chocolate Peanut Butter Cake (2)

 I came up with this dessert one afternoon when I was thinking about chocolate and peanut butter. They’re just such natural partners. The more I thought about them, the more this cake came together in my head. I love it when an idea works! I like crunchy peanut butter, but you could use creamy if you’d rather. Personally, the extra crunch of the peanuts makes it better in my eyes.

INGREDIENTS FOR AN 8” X 8” PAN
1 small box instant cheesecake pudding (I’m sure vanilla would be awesome too)
12 oz can evaporated milk
1 tsp vanilla
1 cup crunchy peanut butter
Chocolate graham crackers

PREPARATION:
In mixer bowl, beat pudding, evaporated milk, and vanilla for about 2 minutes. Add peanut butter and mix until combined. Start your layers in a cake dish beginning with a layer of chocolate graham crackers, 1/3 of filling, graham crackers, 1/3 of filling, graham crackers, filling and top with crushed chocolate graham crackers. Let chill for a few hours.

NOTE: I think if you’re using creamy peanut butter you’ll have to add 2-3 TBSP of milk or half and half. I think it will be too heavy, otherwise.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great

recipes, home hacks, gardening, and health information!    You won’t be sorry.

 

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By Tika for CHEW WANNA EAT? © 2017

No Bake Chocolate Peanut butter cakeNo Bake Chocolate Peanut Butter Cake (2)