Breakfast for Dinner Food: Zucchini Fritters!
The other night I felt like doing breakfast for dinner, but realized that my daughter Ernie had not had a single vegetable all day. She had loaded up on fruit in the morning and at snack time, but her diet was seriously lacking in vegetables. I decided that instead of pancakes we would try these zucchini fritters to go along with a couple slices of bacon and a fruit cup. They were delicious.
2 tbsp olive oil
1 red pepper
3 cloves of garlic, minced
1 shredded zucchini
1/2 tsp salt
1/2 tsp pepper
2 tbsp milk
1 cup pancake mix
1/2 cup fresh ricotta, strained
1/2 cup Parmesan cheese
1 /2 cup canola oil
Chop your onion and red pepper and saute in the olive oil with the garlic until tender. Add the shredded zucchini and cook until the water cooks out and the mixture turns golden brown. add the salt and pepper. Mix together the eggs, milk, pancake mix, ricotta and Parmesan. When the veggies are cool, fold them into the pancake mixture. Heat the canola oil in a pan, and drop the pancake batter into the hot oil by the spoonful. Think silver dollar pancakes, not big flapjacks. Flip and cook until golden on both sides. Drain well on a thick stack of paper towels.
Do you ever make savory pancakes?