I love thunder and lightning storms in the summer. Not all the time, but a few now and then are really fun to look at in the safety of being indoors. They don’t become so fun when you’re caught mid run two miles from home with a dog that is terrified, but indoors I’m fine with them.
I went on a mini rant the other day about how we really needed rain and how much it bugs me when people complain about rain. I understand if it constantly rains and it gets gloomy, but we need rain and LOTS of it so I don’t quite get when people don’t want rain. Those lakes everyone loves to hang out on evaporate .5″-1″ per day when the temps get in the upper 90′s-100° which make jet skiing a little tough. And those fruits and veggies that are so yummy to have won’t be too plentiful when they don’t get water.
There was more to my rant, but I’ll spare you the rest since we got a down pour last night and from the looks of things the rest of the week is gonna be rainy too. Instead I’ll share my fritters recipe.
I wasn’t sure how they would turn out because they started off super runny, but turns out that’s how they’re supposed look.
As long as the skillet or pan is good and hot you’ll be fine. I had envisioned them looking more like pancakes, but they look good to me this way too.
They turned out great and are really good with soup or a side of beans that I’ll be having later today for lunch!
Zucchini Corn Fritters(adapted from Whole Foods)
- 2 large eggs
- 1/3 cup low-fat milk (you can use soy if desired)
- 1/3 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt and black pepper
- 3/4 cup corn kernels
- 1 zucchini, grated (about 1 cup)
- 1/3 cup chopped onion
- cooking spray
In a large bowl, whisk together eggs, milk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, and onion and stir until combined. Spray skillet with cooking spray if not using non-stick surface. Working in batches, drop batter by 1/4-cup into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if fritters begin to brown too deeply before middle is cooked through. Spray cooking oil in between batches if needed Serve the fritters warm or room temperature.