Zucchini Fritters

Summer time means picnics in the park or even the backyard. These tasty little pancakes are sure to please both kids and grown ups. 

Get creative with dipping sauce…pictured here is a Thai peanut sauce. Ranch, applesauce, avocado or bean dip would be tasty ideas! 

Zucchini Fritters

Makes about 20

1. Grate 2 medium zucchinis. Squeeze out as much water as you can using your hands or a tea towel. The more liquid removed the better the fritter will hold.

2. Mix in 1 1/2 cups panko bread crumbs, 2 eggs, 1 tsp oregano, 1 tsp basil, 1 tsp garlic powder. A few shakes of pepper and a pinch of salt. Add a handful of shredded Parmesan cheese. Mix well. 

3. Heat olive oil in a frying pan and form mixture into little flat circles. Fry until golden brown on both sides.

4. Enjoy warm or cold with your favorite dipping sauce!

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Eat Your Greens Pasta. Kid Friendly Dinner Made in 20.

 

This dinner was a huge hit with my family. It’s flavorful and jam packed with nutrition- hello omega 3s and iron! Toss in what veggies you have in the fridge and make it meatless if you prefer.

1 cup shelled walnuts

2 cups spinach leaves

1 garlic clove

1/4 extra virgin olive oil

2 tbsp water

1 cup sliced portobello mushrooms

1/4 cup small chunks haloumi cheese or Asiago. Whatever you’ve got in the fridge will do.

Fettuccine (enough for 4 people)

3-4 sweet chicken & kale sausages

1. Blitz in spinach, walnuts, garlic and EVOO in a food processor or blender until smooth & creamy.
2. Sauté sausages until cooked then add mushrooms and sauté until soft. Add cheese and pesto, stir for a few minutes until warm and melts.

3. Cook fettuccine as directed on package.

4. Toss everything together and make sure to share with others 🤣

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Toddler Approved!

   From my kitchen to yours,

    Sheila

                   

http://www.globalgastronauts.com