The last mile in that race you’ve been training for.
Living and working in a foreign country.
Being unable to speak for a week.
Getting back on a bike after a year of letting it collect dust.
Isn’t it interesting that it’s often the times when we’re pushed to the limits and left outside of our comfort zone that the most learning, creativity and greatest sense of accomplishment occurs?
I’d like to think that’s what’s happening with my abundance of zucchini and summer squash right now. In case you haven’t noticed, I don’t do very well with repeating meals. So when I have several pounds of squash staring me in the face every time I open the fridge, my creativity has been pushed to pair it with something other than pasta (although I am still loving these dishes).
Don’t say you haven’t been warned.
Zucchini and Summer Squash Fritters
Adapted from Smitten Kitchen
Ingredients (About 12 fritters)
- 1 pound (about 2 medium) summer squash (I used 1 zucchini and 1 yellow summer squash; 2 zucchini would work well too!)
- 1 teaspoon salt plus extra pinch
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive oil
- 1/3 cup grated parmesan cheese
Instructions
1. Preheat oven to 200 degrees. Spray baking sheet with cooking spray.
2. Trim ends off zucchini/summer squash and grate them. Place in colander and toss with 1 tsp. salt. Set aside for 10 minutes then press against the holes of a colander with a wooden spoon to extract the water.
3. Stir in egg and small pinch of salt and black pepper. In a small bowl, mix flour and baking powder, then stir into the zucchini batter. Gently mix in parmesan cheese.
4. In a large skillet heat 2 tablespoons of oil over medium to medium-high heat until very hot. Using a small ice cream scooper or spoon, drop small bunches of the zucchini mixture onto the skillet (make sure to only cook a few at a time as they may spread). Lightly press on fritters with spatula to flatten.
5. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 minutes per side. Flip and cook evenly on the other side until browned. Transfer to prepared baking sheet and then into the warm oven until needed.
6. Repeat process with remaining batter, keeping the pan well-oiled. Place all fritters in warm oven until evenly heated. Serve and enjoy!
~When has your creativity been inspired by being pushed outside of your comfort zone?
