Zucchini fritters

OUR garden is mass producing zucchinis, to the point we just can’t keep up. And not just your average sized zucchinis – these look like they’ve been on steroids.

Having eaten enough zucchini sliced onto pizza, chopped into soup and grated into Bolognese, slice and muffins, this week we’re returning to Julian’s Zucchini Fritters recipe. The beauty of these is they can be frozen, so you’re not eating them for the rest of the week.

You’ll notice the menu also has an overdose of salad, due to the garden also spurting out an abundance of cos lettuces and cucumbers. Funny thing is, we’re not even very good gardeners.

Monday: Gourmet beef pies with salad

Tuesday:  Easy crumbed chicken strips (using fresh lemon and pepper) with zucchini fritters

Wednesday: Smoked salmon and tomato pasta (recipe to come)

Thursday: Leftovers (Julian not home)

Friday: Scotch fillet steak with homemade chips and salad

Saturday: Homemade vegetarian pizza

Sunday: Roast pork and vegetables

For the first time, I’m linking up with OrgJunkie’s Menu Plan Monday and hope this will become a regular. You’ll find some more menu inspiration there.

Here’s the recipe for:

Zucchini Fritters

  • 1 1/2 cups self-raising flour
  • 1 cup milk
  • 2 eggs
  • 2 large corn cobs, kernels removed
  • 1 zucchini, grated
  • 1 Tb olive oil
  • 1 clove garlic, chopped
  • 150g bacon, diced
  • 1 tsp mixed dried herbs
  • 50g ricotta cheese

Lightly fry garlic and bacon. Whisk milk and eggs together. Pour into bowl with flour and stir until smooth. Add zucchini, corn, garlic, mixed herbs, ricotta, garlic and bacon and combine.

Add oil to large frying pan. Spoon mixture (about ¼ cups worth) into pan, being careful not to overload the pan. Cook for three to four minutes each. Serve.

Do you plan your menu in advance? What’s for dinner at your house this week?

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13 Responses to Menu Plan Monday #1

  1. Toni says:

    I like to plan my menu out, because I know I save money shopping and don’t stress so much at dinnertime.
    Those fritters look DELISH!

    • Kel says:

      Thanks Toni. They are pretty scrumptious!
      I was finding we were wasting food, plus I was spending too long standing at the pantry door wondering what to cook that night. Being a list person, this works perfectly for me!! I used to do it when I was on maternity leave with Ella, but somewhere along the line I stopped.

  2. feli says:

    I don’t really menu plan. I tried once and it didn’t work but that was before I had the Lil’ Tiger. I might start planning again and maybe Stick to my shopping list.

    I am going to try this Fritters. I bought zuchinni’s from coles 3 for $2. I usually add some to Lil’ Tiger’s puree.

    • Kel says:

      Wow, Feli. That’s a bargain! The fritters are great. We’ve been having quite a bit of the Zucchini Slice, so these were a nice change! Plus it means on nights I can’t be bothered cooking, there’s always fritters in the freezer! I love freezer food! LOL! 🙂

  3. Shelly says:

    I have only just recently started making Zucchini Slice, because Mstr7 has been allergic to eggs up until a couple of months ago. It is a novelty around here, so both boys are gobbling it up.

    I tried making some fritters similar to these, but unfortunately only one of the boys took to them, so I will have to wait and try again some other time. These look delicious though!

    I do have a suggestion for you. I made this Zucchini Bread for the ladies at swimming a couple of months ago and they raved about it:

    Zucchini Bread Recipe

    As for menu planning, sometimes I do and I really think it’s great when I do, but I just have to get myself organised enough on the day before shopping to make out my plan.This doesn’t always happen though…best-laid plans and all.

    • Kel says:

      The Zucchini Bread looks delicious. Thanks so much Shelly. Will definitely be adding that to the recipe book. It’s so great when you stumble across a recipe with veggies that kids actually love!
      I like the idea there’s a meme for menu planning. I’m hoping it might keep me on track. That’s the plan, anyway… 🙂

  4. amie says:

    We love to menu plan at our house, we even have a chalk board on our fridge with our weeks menu! However like you, we tend to leave a night for left overs, beware that dinner guest that see your “left overs” meal may be mildly offended even if it does mean yummy savoury toast!!

    • Kel says:

      I love your chalkboard idea. The more visible, the more likely I’d stick to the plan too.
      And yes, noted re: the “leftovers”. I can see how that could be awkward! LOL! 🙂

  5. Elisha Squire says:

    I cook these for the twins! I bulk it up more with vegies though – grated potato, diced frozen veg and broc too! Whatever is kinda wilting and needing eating, all that goodness and the kids dont even think about it! Love it!

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