Zucchini Fritters

Zucchini fritters have become my go-to way to use up the zucchini from my garden this year. These remind me a lot of potato pancakes, but I think I actually like these better — and I feel a little less guilty eating them.

Zucchini Fritters
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 2 small zucchini
  2. 4 minced scallions
  3. 2 tablespoons each chopped parsley, basil, and dill
  4. 1 egg, beaten
  5. 3/4 cup of parmesan cheese, grated
  6. 1/4 cup of all-purpose flour
  7. 2 teaspoons of kosher salt
  8. Olive oil for pan frying
Instructions
  1. Grate the zucchini into a colander in the sink, toss with the kosher salt, and let sit 10 minutes. Squeeze out the liquid.
  2. In a large bowl, mix the grated zucchini, scallions, herbs, egg, parmesan cheese, and flour.
  3. Heat over medium-high heat enough olive oil to just cover the bottom of nonstick skillet.
  4. Add spoonfuls of the zucchini mixture to the skillet and flatten with a spatula. Fry for about 3 to 4 minutes per side.
  5. Drain on paper towels.
Adapted from (slightly) Food Network Kitchens
Adapted from (slightly) Food Network Kitchens
Seasoned to Impress https://seasonedtoimpress.com/

Fish Tacos With Watermelon Salsa

I regularly order fish tacos when I’m out to eat, so I decided why not make them at home? I’m glad I did, because these top any I’ve had before. The spicy fish with the sweet, juicy watermelon is the perfect combination. Plus, they’re an easy weeknight meal. 

 

Fish Tacos With Watermelon Salsa
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 4 cups diced seedless watermelon
  2. 1/2 small red onion, finely diced
  3. 1/2 cup roughly chopped fresh cilantro
  4. Juice of 2 limes
  5. 1 jalapeno pepper, seeded and finely diced
  6. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
  7. Kosher salt
  8. 1 pound tilapia fillets
  9. 1 teaspoon chili powder
  10. 1/4 teaspoon cayenne pepper
  11. 1/2 teaspoon garlic powder
  12. Freshly ground black pepper
  13. Several handfuls of thinly sliced romaine lettuce
  14. 1 avocado, sliced
  15. 8 corn tortillas
For the watermelon salsa
  1. Combine the watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
For the fish
  1. Combine the chili powder, cayenne pepper, and garlic powder in a small bowl.
  2. Brush both sides of each piece of fish with the remaining 2 teaspoons of olive oil and then sprinkle on both sides the chili powder mixture, 1/2 teaspoon salt, and a pinch of ground black pepper.
  3. Preheat broiler on high for about 5 minutes.
  4. Place fish on a baking sheet sprayed with nonstick cooking spray.
  5. Broil fish for about 7 minutes (or until fish flakes easily when tested with a fork), flipping halfway through.
  6. In the meantime, warm the tortillas in a nonstick skillet over medium-high heat for about a minute per side.
  7. Transfer the cooked fish to a plate and break into bite-size pieces.
  8. Fill tortillas with the fish, watermelon salsa, avocado, and lettuce.
Adapted from (slightly) Food Network Kitchen
Adapted from (slightly) Food Network Kitchen
Seasoned to Impress https://seasonedtoimpress.com/

Quick Dill Pickles

Looking for a way to impress guests at your next barbecue? Make these dill pickles. They take only a few minutes to make (but need 2 days in the refrigerator), you can make one jar at a time, and they taste better and are more crisp than any store-bought pickles.

 

Quick Dill Pickles
Yields 1
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Ingredients
  1. 1 medium cucumber, cut into whatever shape you like (spears, slices, rounds)
  2. 3 cloves of garlic, minced
  3. 1 cup of water
  4. 1 tablespoon of distilled white vinegar
  5. 1 teaspoon of kosher salt
  6. 1 bunch of fresh dill
Instructions
  1. In a measuring cup, combine the water, vinegar, and salt.
  2. Add the garlic and some of the dill to the bottom of glass pint jar.
  3. Add the sliced cucumber to the jar.
  4. Pour the vinegar mixture into the jar over the cucumbers.
  5. Refrigerate for at least 2 days.
Notes
  1. Pickles will last for about 2-3 months in the refrigerator.
Adapted from Annie's Eats
Adapted from Annie's Eats
Seasoned to Impress https://seasonedtoimpress.com/