zucchini-parmesan fritters with lemon-basil buttermilk sauce

Summertime is famous for its surplus of tomatoes and zucchini. I happen to be easily swayed by their pretty colors when I'm in the grocery store - so much that sometimes I overdo it. Today was a day with an overabundance of zucchini. I made zucchini bread to start, but still had about two cups of the shredded green left over. I couldn't bear to trash it and it wasn't enough to saute as a full side dish. So I decided to make up my own fritter recipe, which turned out to be a simple mix up of a little shredded veg, Parmesan, a beaten egg and breadcrumbs, fried in a little olive oil. Oh yeah, and served with a lemony-basil buttermilk dipping sauce. The result? "Hubs approved" and no leftovers.

Zucchini-Parmesan Fritters with Lemon-Basil Buttermilk Sauce
Fritters

• 2 cups shredded zucchini, squeezed dry (you can use any shredded squash or carrots instead)
• 2 cups Panko breadcrumbs
• 1 egg
• 1/4 c shredded Parmesan (or any hard cheese)
• 2 tbsp fresh herbs, julienned (I used sage and basil from my garden, use what you have)
• Juice of 1/2 lemon
• Salt and pepper
• Olive oil

1. In a shallow dish, stir the Panko and some salt and pepper together.
2. In a small bowl, mix the shredded zucchini, Parmesan, egg, 1 tbsp sage (or other fresh herb) and a small handful of the breadcrumbs until thoroughly combined. Form into 3-4 patties and dip each into the breadcrumb mixture, patting to help them stick. Place in the refrigerator for 30 minutes to help it set.
3. Over medium heat, add olive oil to the pan and wait until it begins to shimmer. Add the fritters to the hot oil, being careful not to overcrowd the pan. After a three minutes or so, flip the patty, smoosh it down, and allow it to brown on the other side. When browned on both sides (go for a deep, golden brown), remove it onto a paper-towel lined plate. Serve immediately with the dipping sauce.

Sauce
In a small bowl, mix 1/4 c buttermilk with 1/2-3/4 c sour cream. Add the lemon juice and basil, as well as some salt and pepper. Stir well and serve atop the fritters.

Like this? Try these:

• Fried eggs & veggie fritters
• Deep-fried zucchini bites
• Italian-style vegetables

summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette

My mom used to make lentils and being the weird kid that I was, I loved them. I used to skip the second round of steak and instead scoop more of the little green-grey legumes onto my plate. A recent trip to an eclectic cafe & brewery brought them back into my life through a loaded lentil salad, served with a homemade vinaigrette. Simple and delicious, I knew I could make it at home. And for $1.29, I got an entire bag of lentils that should last me a year. Nice.

So, that's what we had for lunch one day this past weekend. We topped a bed of lettuce with cooled, soft lentils, chickpeas, diced tomato and cucumber, walnuts, salty feta cheese and drizzled it all with a homemade raspberry vinaigrette - but, for the record, any balsamic vinaigrette would be delicious.

And for the record, lentils are low calorie, yet jam-packed with fiber and protein (these bad boys give soybeans a run for their money!), folate and B vitamins. Show them no mercy and get creative with them. This salad is just one of the many ways to enjoy them.

Loaded Lentil Salad with Feta, Walnuts and Homemade Raspberry Vinaigrette
Raspberry Vinaigrette (makes enough for about three salads)

• 1/2 c canola or olive oil
• 1/2 raspberry balsamic vinegar (or standard balsamic vinegar if you want to skip the fruity dressing)
• 1/4 c (or less) of sugar
• 1 tsp Dijon mustard
• 1/2 tsp oregano
• Salt and pepper

Shake the above ingredients vigorously in a small jar with a lid until combined. Set aside and make the salad.
Salad

• Lettuce - red leaf, spring mix and spinach are good choices
• Diced tomatoes
• Chopped cucumbers
• Scallions, sliced on an angle
• 3/4 c cooked lentils (as directed, just be sure to add a little salt to the water, and cooled)*
• 1/2 c chickpeas, drained
• Walnuts
• Crumbled feta (gorgonzola would be good, too)
• Pepper

Assemble salad and drizzle with dressing. Serve immediately.

*Note: Cook lentils like you would rice, but don't expect all of the water to be absorbed. You'll need to drain the lentils when they're soft.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad