Monday, July 18, 2011

Cheesy Zucchini and Carrot Fritters

by Meghann on July 18, 2011

I had a little fun in the kitchen tonight.

A little of this.

A little of that.

And – what do you know? – I have a great dinner to serve. ๐Ÿ™‚

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Cheesy Zucchini and Carrot Fritters

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Carrot
  • 1 Egg
  • 1/2 cup Bread Crumbs
  • 1/2 cup Whole Wheat Flour
  • 1 T Chia Seeds
  • 2 T Ricotta Cheese
  • Italian Seasoning
  • Salt & Pepper

Start by shredding the Zucchini, Yellow Squash, and Carrot.

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Once the veggies are shredded, add the rest of the ingredients to the bowl.

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Mix everything together and form seven palm size fritters.

Fry them up on the stove top until golden brown.

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I served mine with salsa and plain yogurt. Derek had his with buffalo sauce.

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I love the addition of the ricotta cheese in these. It gave the fritters a bit of creaminess and richness that my fritters have lacked in the past. It also added a boost of protein and dairy. ๐Ÿ™‚

On the side I had a few pretzels with mustard (aka I was too lazy to make anything else to go with the fritters).

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This afternoon I snacked on a Corn Muffin VitaTop with a smear of Naturally Nutty Chocolate Butter Toffee Peanut Butter.

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Did you know yesterday was National Ice Cream Day?! I missed out on it then, but I made up for it today with a small bowl of Chocolate Chip Ice Cream and Frozen Cherries.

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Why have I never had this combination before? It’s delicious! Sort of like the cheap, easy – and fire alarm friendly – version of cherry jubilee. ๐Ÿ™‚

Meals and Miles The Show

The latest episode of Meals and Miles is up on iZonOrlando.com!

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This week (or really three weeks ago ๐Ÿ˜‰ ) I tackle TRX Training for the first time. It’s a workout that pretty much guarantees buff arms and a strong back. Check it out for yourself!

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