While I am not much of a TV show person, with the Olympics being officially over I have been wanting something else to get into. Plus, I am happy to say that after nearly 9 months of on-and-off watching, we finally finished Downton Abbey! Are we the only couple in the world that takes as long as a pregnancy to complete a TV series?
We also re-installed Netflix because we had a one month trial period (poor us), and now we are halfway through Stranger Things! Thankfully, only season 1 is out and it's only 8 episodes, so I think we have a good chance of getting through it in a more timely manner. Besides holding the blankets up to cover my eyes and being scared during it, I am really loving it so far! Does it suspiciously remind anyone else like the movie Super 8? Because we keep finding similarities...
Now, let's talk zucchini. I love zucchini and squash. It's one of my favorite produces of summer and fall because there is so much you can do with it. I debated for nearly one week on whether or not I wanted to make a zucchini chocolate cake or these fritters, and ultimately decided on the savory option, because savory always trumps over sweet. The addition of chorizo, a type of pork sausage, is fine to omit or replace with a different protein, but it is pure deliciousness. I often only have eaten chorizo within a breakfast taco or with eggs, but it paired wonderfully with the freshly grated zucchini. Top it with some creme fraiche, greek yogurt, or labneh (what I used), and try to eat just one!
Zucchini Chorizo Fritters (makes approx. 12)
Ingredients:
- 2 medium zucchini, finely grated
- 1 cup chorizo sausage, chopped
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup flour
- 2 sprigs of green onion, sliced
- 1/4 cup fresh parsley, diced
- 1 tbsp. oil, plus 2 more tbsp.
- salt and pepper to taste
- 1/2 cup labneh, greek yogurt, or creme fraiche, for serving
Directions: Heat a skillet over medium-high heat and add 1 tbsp of oil. Add chorizo, and cook, stirring occasionally, until meat is browned and cooked through. Drain grease.
In a colander, drain grated zucchini completely, patting dry with a paper towel until most of the excess moisture is gone.
In a large bowl, combine grated zucchini, chorizo, minced garlic, green onion, egg, flour, parsley, and salt and pepper. Stir until evenly mixed.
Heat a skillet with 2 more tbsp. of oil over medium-high heat. Drop zucchini batter onto the heated skillet in rounded spoonfuls. Flatten with a spatula once in the pan into a rounded circle. Cook for 2-3 minutes on one side or until golden brown, and then flip.
Serve with a dollup of labneh or greek yogurt and a sprinkle of fresh parsley.
