Wow – it’s been a loonnnng time since I’ve posted. July has been probably the busiest month I’ve had since Tyson was born so blogging was on the back burner unfortunately. What have I been busy with? Well besides the normal busyness of summer, I have been hard at work completing my last few courses at the Institute of Holistic Nutrition. The exciting news is that as of this past Monday, I am officially DONE! After two challenging but very wonderful years of attending school part-time while working, and then while having a baby, I can finally call myself a Holistic Nutritionist! I’ll be talking more about this in the coming months as I get my business up and running, but for now I owe you something for sticking around during my little hiatus. So I’ve got a recipe to share!
During this crazy month, there was barely any time for cooking. When I did actually find a spare few minutes to cook, it was critical to make things in large batches that I could freeze. This recipe came about in an effort to get some more variety in the vegetables that Tyson was eating and to present them to him in a different way. Well, one vegetable in particular – zucchini.
Tyson just does not seem to like zucchini. He turns his nose up at it every time I serve it. He picks it out of any dish that I try to mix it into, like pasta or chili and launches it as far as he can from his highchair. Fun times. I wanted to develop a recipe that still retained the flavour of zucchini so he would continue to get exposure to it, but that he wouldn’t really recognize as zucchini.
This vegetable fritter recipe is great because you can basically use any combination of shredded vegetables that you would like. Shredding is a good way to change-up the texture of a veggie, and with a food processor it’s super quick and easy. I used zucchini and butternut squash for this batch, but you could use sweet potato, carrots, parsnips, or even beets. The vegetable fritters freeze really well when laid out on a baking sheet. Make sure to use a non-stick mat or parchment paper so that they don’t stick.
So without further ado (and to keep this short and sweet so I can enjoy every minute of what remains of the summer), here is the recipe!
4 cups of shredded vegetables* (I use the shredder attachment on my food processor but a cheese grater will work)
3/4 cup of flour (I used a combo of almond meal and spelt flour)
2 tbsp of freshly grated parmesan cheese (optional)
fresh herbs (optional)
freshly ground salt and pepper
coconut oil (for frying)
1. Put shredded vegetables and eggs together in a bowl and mix to combine.
2. Add salt, pepper, flour and optional add-ins. Gently stir until combined.**
3. Heat a non-stick pan on the stove on medium heat. Add coconut oil to the pan.
4. Scoop out a small scoop of the “batter” and place into the pan. Use a spatula to flatten into a pancake shape. Repeat with 2-3 fritters at a time.
5. Cook until golden brown, flip and repeat (approximately 5 minutes per side).
*If you use zucchini, you will need to add a couple of other steps because it is so watery. After you shred the zucchini, place it in a strainer in the sink and sprinkle with some sea salt. Let it drain for about 30 minutes. Press as much of the excess water out of it as you can before using.
**If the mixture seems too moist, add more flour.
These fritters aren’t just for kids! Jon and I ate some with dinner the night that I made them. They would be amazing with some sort of yoghurt sauce or pesto.
Tyson loved them the first few times he ate them, but I have to admit that I took one out of the freezer the other day and he wanted nothing to do with it. He must have figured out they were made of zucchini I refuse to give up though…it’s really important to keep exposing kids to the vegetables they may not like immediately, so you may be seeing more zucchini recipes on here in the future!
I hope everyone is enjoying their summer. And for all my Canadian readers, have a wonderful long weekend!