Monday, November 19, 2012
baked fritters are grate!
I have to admit - I was very thankful to have Wildcat Guy around to grate the vegetables for the baked sweet potato potato and zucchini fritters that I made last Friday. Because that's definitely a cooking task that I endure more than I like.
Plus, having my sous chef on hand means "grater" efficiency (sorry, I couldn't resist) - while he was grating veggies, I was making the mix that would bind all those little pieces into something cohesive.
Yep - more than four cups of veggie goodness waiting to become fritters. Grating aside, this was super-easy to mix together.
When reading the recipe, I didn't think that half-cup scoops sounded very big. Wrong. This is where I really appreciate Averie's practical instructions, because had she not shared the dimensions of the fritters she made, I would have worried these were much larger than they needed to be.
Mmmm, mmmm. Something else I appreciate about her recipes is the flexibility. I didn't have any chipotle seasoning, and with so many spice mixes already hanging out in my cupboard, I wasn't thrilled about adding yet another to the collection. So I opted for a zesty garlic herb seasoning instead, which made these a delicious complement for tomato soup. Not as good as a grilled cheese sandwich, but a fun substitute to try out. So we'll definitely have these again in the future - with something else.
Where I am: home
What I'm reading: The Life of Pi by Yann Martel