Howdy ho! Here's what's been going on with me:
1.) It was my birthday this past weekend! My sweet hubby bought me a new (old) record player. I've been collecting records for a a few years , but only had one of those cheapo Crosely record players. DO NOT ever use those. They are shit and ruin your records + the sound is awful.
We went to Bananas Music here in St. Pete. Did you know that they have one of the largest record collections in the WORLD with over 3 million records?!?! They also have a warehouse with a ton of equipment. I was able to pick out a perfectly functional vintage turntable, amp, & speakers and they are glorious! Music never sounded so good.
2.) I joined a spinning studio and love it. Central Cycling is my new place. For me, I have to pay for my exercise because I feel much more accountable if I do so. This place it great. Totally dark, except for some rad black lights and motivational sayings in neon paint on the walls. When I look up, all that I see is phrases like "SWEAT IS FAT DYING" or "DO IT FOR THE HOLY SHIT, YOU GOT HOT" or "YOU DON'T GET THE ASS YOU WANT BY SITTING ON IT", and it motivates the shit outta me!
3.) We got our flights to Merida, Mexico for November! My baby brother is getting married to the most lovely lady from Merida. They have been together for a while and I've heard so many great things about this city. So excited to finally visit. On the invite, it says the reception goes from 7:00pm until 6:00am! I guess they even serve breakfast at Mexican weddings. My 9:30pm bedtime ass better figure out how to make it through the night :)
Now onto this recipe. Can you believe that I made these about 5 months ago and am now just getting around to writing it? Sheesh, it is a shame because they are so good. My timing is probably better because summer gardens are in full swing and your garden should be runneth over with some zucchini soon.
They are basically crispy, GBD (golden brown delicious) pancakes... with some zucchini in them. That makes them totally healthy :) The recipe is super easy, very forgiving and you can whip these up on a whim very quickly. Hope you enjoy them as much as we did!
2 medium zucchini, grated
1/2 onion, grated
1/2 cup bread crumbs
3 tablespoons flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan, grated
2 cloves garlic, minced
flavor-less oil for frying (vegetable, canola, avocado, grape seed, etc.)
Sour cream mixed with lemon zest, salt & pepper for garnish
Grate the zucchini and onion. Place in a kitchen towel and squeeze until you have extracted most of the water. In a large bowl, add zucchini, onion, and the remainder of the ingredients. Mix until a thick batter forms.
In a heavy skillet, fill up with about a 1/2 an inch with oil. Heat over medium high heat (about 350-375) and drop large spoonfuls into hot oil. Cook for about 2 minutes until golden brown and then flip. Remove when the opposite side is brown and cool on a paper towel lined cookie sheet.
Season with salt & pepper, serve with seasoned sour cream and enjoy this indulgent vegetable fritter!