Zucchini Fritters

“From seeing too much of the world/We do not understand it” – Richard Eberhart

I heard a recent statistic that described 18-29 year olds as 'emerging adults' and became very excited. That's great news! People no longer expect me to be an adult! I just need to be an emerging adult. That I can handle. It's basically what I've been doing since I turned 8. There's this great tweet I saw that compares adulthood to going to the vet. Your dog is so excited getting into the car and going on an adventure, only to realize the destination.

Lately, I've become even more of a hermit than usual. I've boycotted all news and news-related programming and locked myself away. I'm aware that these are not the actions of a sane, highly-functioning adult, but I've accepted that.

That said, I will spend the next few years of my emerging adulthood watching Disney Channel shows, seeing animated films in theaters, and buying coloring books for my friends' birthdays (not the new fancy ones, we're talking Disney princesses).

The recipe below was a spur of the moment decision. I was making zuccini noodles and decided to save half a zucchini to shred. Along with some sweet potatoes (again, saved a bit while making fries) it made for a really tasty snack and I've been craving them since. I'd make them every day, but de-moisturizing the zucchini takes a lot more time than I can usually commit... being an adult and all.

Zucchini Fritters

(note: serves 1)

Ingredients:

• 1/2 zucchini, shredded

• 1/2 cup sweet potato, shredded

• 1/4 onion, finely diced

• 1 large egg

• 3/4 tsp salt

• 1/2 tsp minced garlic

• 1 tbsp italian seasoning

• 1 tsp cornstarch

• 1 tbsp almond meal

• 1/4 cup sunflower oil (or other panfry oil)

Instructions:

1. Combine zucchini, onion, and sweet potato in a strainer. Sprinkle with salt and mix. Allow to sit and drain for a few minutes, then press down into strainer using paper towels or kitchen towel. Let sit, then repeat until most of the mositure is removed (this is critical to getting crispy fritters). Then line a bowl with paper towels and transfer veg. mixture into it and allow to drain again. This process can take 45 minutes to an hour.

2. Beat egg in bowl, mix in seasonings and remaining salt.

3. Add vegetable mixture to egg and then mix in cornstarch and almond meal.

4. Heat oil in large skillet over medium high heat. Using a fork (so you don't scoop moisture) transfer 1-2 tbsp of mixture into hot oil. Flatten using fork or spatula. Cook for 3-5 minutes on each side.

5. Transfer cooked fritters onto paper-towel lined plate to drain.

6. Serve with avocado salsa and enjoy!

#food #zucchini #brunch