Fantastic Fritters

In looking for an experiment I came across Zucchini-Corn Fritters. Yes "fritter" implies that it's fried but it was so good. I tried to halve the recipe and they were a little runny but the flavors were all there. Hope you'll try these, pretty common ingredients and all in season at the moment. I think a little chopped jalapeno would add some nice heat and flavor.

Zucchini-Corn Fritters

2 medium zucchini, coarsely shredded

Salt

1 T butter

1/2 small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off

1/2 c yellow cornmeal (I used white)

1/2 c AP flour

1/4 tsp baking soda

Pepper

3/4 c buttermilk (or milk with a little vinegar)

1 large egg

Oil for frying

Toss zucchini with 1/2 tsp salt in a bowl; let stand 10 minutes. Wrap in a kitchen towel and squeeze dry. Meanwhile, heat the butter in a large non-stick skillet over med-hi heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, about 3 minutes. Set aside. Whisk buttermilk and egg in a large bowl, stir in corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. Heat 1/8 inch oil in a skillet over med heat. Work in batches, scoop 1/4 cupfuls of batter into the oil and use the bottom of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3-4 minutes on each side. Drain on paper towels and sprinkle with salt.

Adapted from Food Network Sept2011 issue.

Where's the meat? Pasta e Fagioli

I found this recipe in Dec 2010 and it has become a rotation-favorite. Of course every time I make it I hear "where's the meat," "this would be good with meat." You don't have to have meat all the time. Give it a try. (I really need to be thinking ahead and adding picts, I'm learning.)

Pasta E Fagioli

1 T. EVOO

3 Celery stalks, diced medium

2 Carrots, diced medium

1 small red onion, diced medium

2 garlic gloves, minced (optional)

Coarse sale and ground pepper

1 Sprig oregano (or dried equivalent)

1 can (28 ounces) diced tomatoes

2-1/2 cups low-sodium vegetable broth

1 Parmesan rind (optional), plus 1/4 c. shaved Parmesan for serving

1 cup small pasta (ditalini)

1 can (15.5 ounces) cannellini beans, rinsed and drained

In a medium heavy pot, heat oil over medium heat. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook partially covered, until tender, 10-15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

Nutrition (based on 4 servings, but I can get 5-6  1 cup servings): calories: 310, fat 5.9g, protein 12.2g, carbs 52.6g, fiber 7g.

Adapted from Everyday Food Dec2010 (love this magazine)

Unique Greek Turkey Burgers

I received this recipe in an email and have been enjoying them all summer long. They are so easy and so good. I've shared them with my family and friends and they are all huge fans. Make sure you check your turkey, it has values just like your beef so the leaner the better and more true to the nutrition at the bottom. I dare you to try them. You'll never miss the beef! Don't be afraid to experiment with fresh herbs too!  
Ingredients:
1/4 cup finely chopped onion
1 tsp. chopped garlic
4 cups chopped spinach leaves
1 lb. raw lean ground turkey
2 large egg whites or 1/4 cup liquid egg whites
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup crumbled fat-free feta cheese
Optional: large lettuce leaves, sliced onion, sliced tomato

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 4 minutes.

Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 - 5 minutes.

Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.

In a large bowl, combine turkey, egg whites, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies and feta cheese to the bowl. Using your hands, mix until uniform.

Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately. These also freeze well if making a larger batch.)

Bring a grill (or skillet or grill pan) sprayed with nonstick spray to medium heat. Add patties, cover, and cook for 5 - 8 minutes per side, until cooked through.

MAKES 4 SERVINGS

PER SERVING (1/4th of recipe, 1 patty): 203 calories, 8g fat, 420mg sodium, 3g carbs, 1g fiber, 1g sugars, 29g protein 

Adapted from Hungry Girl.