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Archive for February, 2018

Zucchini Fritters

After making the zucchini muffins, I still had a bunch of shredded up zucchini left over. And since it was close to dinner time, I immediately turned them into fritters. Toddler still didn’t like them. Guess she’s not a zuke fan. Sigh.

What you’ll need:

  • 2 cups shredded zucchini
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 1/4 cup sliced scallions (green and white parts)

What to do:

  1. Salt the shredded zuchhini in a colander and let sit for 10 minutes to drain out as much liquid as you can. After 10 minutes, squeeze the zucchini shreds to help press out excess liquid. I also balled it all and rolled it into some paper towels to really dry them out.
  2. In a large bowl, mix together the drained zucchini, flour, egg, scallions, and a pinch of salt and pepper to taste. It will end up having the consistency of a gummy paste.
  3. In a large pan, add 1 tbsp of vegetable oil and turn on to high heat. Once the oil is ready (I use the chopstick test), drop batter in by the tablespoon and flatten out. I fit 3 in at a time. Cook on one side for 3 minutes, and then flip to cook the other side for another 3. Remove once it has the nice crispy look you’re going for.

Notes:

  • The chopstick test: to see if your oil is hot enough, take a wooden chopstick and dip the tip into the oil. If it starts bubbling around the chopstick, the oil is ready

Zucchini Bread Muffins

Baked this today after finding some zucchinis in my fridge that were looking a little lonely! Was hoping that it would be a good way for the little one to get some extra veggies, but she just ate the top and then picked out the chocolate chips. Toddlers. Note that this isn’t the healthiest of recipes – I would probably swap half the oil for apple sauce the next time I make these.

What you’ll need:

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini (about one medium sized zucchini)
  • 1/2 cup semi sweet chocolate chips

What to do:

  1. Preheat oven to 350F and line or grease your muffin tins
  2. Sift together dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.
  3. In a large bowl, mix together the eggs, oil, sugars, and vanilla extract.
  4. Mix the dry ingredients into the wet ones until you have a wet batter
  5. Add in the grated zucchinis and chocolate chips and stir until encorporated
  6. Fill muffin tins 2/3 of the way.

This recipe should yield 24 muffins. You could also put them into loaf pans to bake two medium loaves.

Banana Oatmeal Cookies

I’ve been on a baking craze lately, looking for healthy-ish options that I can feed my little while also using up some of the food that’s ready to eat. This is an easy recipe I found that helps us use up some of our ripe bananas (because goodness knows I don’t want to be this person). The end texture is chewy but still delicious, and my 2 year old really liked them, so it’s a win in my books!

What you’ll need:

  • 2 ripe bananas
  • 1 3/4 cups quick oats
  • 1/2 cup chocolate chips
  • 1 tsp vanilla extract

What to do:

  1. Preheat oven to 350 and line up a cookie tray.
  2. Mash up the bananas.
  3. Mix in the oats and stir.
  4. Mix in the chocolate chips and vanilla extract and stir.
  5. Drop them by the tablespoon onto a prepared cookie tray. You can shape them into cookies with the spoon since they don’t spread at all.
  6. Bake for 10 minutes.

This makes about 16 cookies.sns

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