This is my final recipe in the #TABASCO10 third annual 10 Ingredient Challenge - creating 5 different recipes in 5 days with the following 10 ingredients: TABASCO® Original Red, Green Jalapeño or Chipotle Sauce, Chicken, Eggs, Mozzarella, Fennel Bulb, Zucchini , Rice (Brown, Basmati, Jasmine or Wild), Rigatoni, Ciabatta, and Honey (Salt, pepper, oil are 'free' ingredients).
Last night, I grabbed the bag of grass seed that had been sitting on the shelf since early June. All summer, I've been waiting for an appropriate time to amend the burnt patches in our backyard, but grass seed needs rain, and that we have been lacking. Fortunately, the forecast calls for rain for the next 6 days in a row, so yesterday seemed like a perfect opportunity. The weather has cooled slightly, and I think mother nature has decided to give us a break from the intense heat. Last night, as I rest on my knee pads, slowly raking away at the burnt patches of grass (trying not to pass out cause this baby is all up in my lungs), filling holes with new soil and grass seed, it dawned on me (in an intensely panicked kind of way) that my life is about to change in such a way that I'm really not prepared for, and really, who is ever prepared for children?
I keep trying to imagine what things are going to be like with a baby. I try to imagine what it will be like trying to bake a cake with a baby. Messy? Fun? Miserable? Cooking, sleeping, showering, shopping, and socializing. How are these things done with a baby? Do you hope that your baby is really cute and then everyone will want to hold him and look after him? Do you hope that your baby is really well behaved so you can bring him to all your favorite swanky restaurants or parties? Or do you just accept the fact that there may not be any fancy late night dining or parties? I have so many questions and seeing as there are so many unknowns, and no good answers, I'm trying to spend these last few weeks in pure relaxation mode not thinking about it. There may even be a cake or two in the near future. Although let's be honest, I'm just hoping that this baby comes out really soon because let me tell you, I could really use a glass of wine right about now.
One thing that I'm certain will not change in my life, is my love for zucchini, fritters, and quick and easy food. Fritters are so easy to make, albeit, frying them in oil can get pretty messy, but if you're not in the mood to deal with the mess then you can just bake them instead. Frankly, I love any type of fritter. The idea of combining a whole heap of nutrient dense veggies with spices and garlic, and then serving with some insanely delicious and tangy dipping sauce really pleases the 10-year-old, and the healthy adult in me. For this recipe, I grated the zucchini and then combined it with homemade breadcrumbs. The fritters are held together with egg and flavored with TABASCO, salt, and pepper. I served them with a side of honey for dipping which really compliments the spiciness of the fritters. For the challenge, I was limited to only a few ingredients, but I imagine that these fritters would be delicious with some grated potato, corn, carrots, and onion. They are the perfect appetizer for a dinner party, summer BBQ, or just to enjoy for dinner with maybe a salad on the side.
ZUCCHINI FRITTERS WITH A HONEY DIPPING SAUCE
prep time: 7 minutes
cooking time: 30 minutes
5 slices ciabatta bread
2 small zucchini
2 large eggs, beaten
dash of salt and pepper
canola oil for frying
2 tbsp honey
Preheat the oven to 400ºF.
Place the ciabatta slices on a baking sheet. Bake for 20 minutes. Remove from the oven and let cool. Once cool, pulse in a food processor until you have a fine crumb. You should have around 1/3 cup of bread crumbs.
Grate the zucchini and then place into a paper towel to squeeze out the excess water. Place the zucchini in a medium bowl and combine with the bread crumbs, eggs, Tabasco sauce, and salt and pepper. With your hands, shape into 6 disks. Place onto a plate.
Fill a small frying pan 1/4 inch high with oil. Heat on medium. Once hot, add the zucchini fritters and fry on each side until golden brown and crisp - 10 minutes.
Serve warm with honey as a dipping sauce.