Zucchini Fritters

I found this recipe from Martha. If you happen to search it on her site she recommends a pasta dish that I would recommend avoiding. Olivia appropriately described the taste when she said, "Mom, this tastes like leaves." The fritters, on the other hand were awesome. I say definitely use the optional lemon wedges.


Ingredients

* 1 pound (about 2 medium) zucchini
* 1 teaspoon salt
* 1 tablespoon freshly grated lemon zest (1 lemon) plus
* 1 lemon, cut into 8 wedges (optional)
* 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped
* 1 medium clove garlic, peeled and minced
* 1/4 teaspoon freshly ground pepper
* 2 large eggs, lightly beaten
* 1/2 cup all-purpose flour
* 2 to 4 tablespoons olive oil

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Spicy Baked Sweet Potato Slices

2-3 sweet potatoes (orange flesh), sliced about 1/8" thick

1-2 Tbsp. olive oil

1 tsp. cumin

1/2 tsp. chili powder or cayenne

1 tsp. onion powder

pinch of salt

Preheat oven to 450 degrees. Mix olive oil and spices together and drizzle over sweet potatoes and toss together until all the slices are coated. Spread the slices on a large pan lined with aluminum foil (I also used some cooking spray), and bake for 20-30 minutes, turning occasionally.

I found this recipe online after looking for a healthy way to prepare sweet potatoes.

Verdict: Delicious!

A few things to note:

• These did not become crispy. I used about about 1 1/2 Tbsp. of the olive oil, but I don't think that more oil would have equaled more crispiness. I think you could go down to just 1 Tbsp. and be fine - might cut a few more calories, etc.
• I baked mine for the whole 30 minutes and they were perfect - firm enough to hold their shape in a serving dish and stirring around on the baking sheet.
• This spice level would be great for little kids...I wanted more. Next time I will probably double the cumin and chili powder. I think you can play around with it to suit individual tastes. Extra spice could also be added after baking.
• I peeled my sweet potatoes even though the recipe didn't say to. I think I'll leave the skins on when I make this again. More fiber.
• There were a few slices that got a little dark -not charred, but definitely a deep brown. They were just a little bit chewy and by far my favorite part. Yummy! I'll use the broiler for a minute or two next time.
• Sweet Potatoes are VERY good for you! Eat them!
• I seem to have a lot of "next time" thoughts about this recipe - sorry - I've only made it once. It was really really good, so don't think you have to play around around with it to get good results. If you make them and find any other tweaking type things, please put them in your comments!!
• I'm serious about that nutrition thing.
• Also, they said to eat them.