Adapted from Ina Garten
Shared with me by my Aunt Norma (<--second on the left)!
Chef’s Notes: It is a rare fact, but I do have a secret crush on the Barefoot Contessa. We essentially have the same ideology; make good, real food. Although, we did have a disagreement one day when she was making a ridiculously indulgent carrot cake, while shredding the carrots she said, “this is a great way to get your kids to eat carrots!” Really? Because if you shredded up old tires and smothered them in cream cheese frosting I think I’d eat that too. Not to mention that carrots are probably the least offense veggie out there! Either way, we laughed off the difference and continued on!
Plan of Attack:
1. Shred zucchini
2. Mix
3. Cook
Ingredients for 2-3:
2 medium zucchinis, shredded
2 Tbsp yellow onion, grated or finely chopped
2 eggs, slightly beaten
6 Tbsp chickpea flour
1 tsp baking powder
Salt and pepper to taste
1 Tbsp unsalted butter
Greek Yogurt, option
Instructions:
- In a bowl slightly beat your eggs, then add shredded zucchini and onion
- To the same bowl mix in chickpea flour, baking powder, salt and pepper
- Melt ½ of the butter in a skillet or cast iron(the best) pan to medium-high heat
- Drop ½ C of the zucchini mixture at a time into the pan; cook 2 minutes on each side.
- After the first batch, I added the 2nd ½ of the butter to the pan and repeated with the last of the mixture.
- Enjoy with a dollop of greek yogurt!
Also, I think it should be noted that on this date 4 Years ago I joined the working world. Due to the complexity and anonymity of my job I can't really go into too much.
In the past four years I've learned (and am still learning) a LOT, became a notary, testified in court, been in a civil suit and can truly say I thorough enjoy what I do.
This was the first document I notarized, who else gets excited about that? (and don't worry I didn't wear my Margaritaville sweatshirt in the actual process)
Food for Life,
the SupperSmiths, forging one meal at a time
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