Saturday, August 6, 2011

Healthy Weeknight Meals

I have made it pretty clear that feeding my toddler healthy well balanced meals can be quiet a parenting stress.  I struggle to find easy weeknight meals that will provide her with the kind of nutrition that makes me feel good about what she is eating.  Since hotdogs are the fall back meal in my house, I really try to be prepared so that I rarely have to fall back to that choice. 

Since we are at the time of year where Zucchini is everywhere and dirt cheap, I decided to whip up one of my favorite summer weeknight Meals; Zucchini Corn Fritters.  These fritters top my list of summer weeknight meals because they are easy and cheap and the leftovers are as good as the originals!! I thought I would share this healthy summer recipe for one of my healthy  in hopes that you will share a few of your go-to healthy recipes as well,  reliving just a bit of parenting stress for us all.

Zucchini Corn Fritters
·         2 cups all-purpose flour
·         1 tablespoon baking powder
·         1/2 teaspoon cumin
·         1/2 cup sugar (I only add about a tablespoon and it is still sweet)
·         1/2 teaspoon salt
·         fresh ground black pepper
·         2 eggs, beaten
·         1 cup milk
·         1/4 cup butter, melted
·         2 cups grated zucchini
·         1 1/2 cups fresh corn, kernels cut from cob
·         ½ Onion-diced (this is optional but I enjoy it)
                                Sometimes I also add shredded carrot for extra veggie punch!
·         1 cup finely shredded Cheddar cheese ( My family LOVES cheese but again I cut this back to
                    about a ¼ cup)
·         oil for frying
***My family loves a little kick so I have experimented with adding cayenne and chipotle hot sauce with success, it adds flavor to a healthy summer recipe without making it hot and is a nice way to change it up if you start to make these every week!!

1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

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