Our winter has been extremely mild this year with the lows being in the 30's during the day. That only happened for a week though. Most days we are in the 70's. I'm not complaining though; this is the weather that I wish would stay year round. The breeze is cool enough to open the house, but warm enough to sit out on the porch and watch the day lazily go by. I have a short list of things that I WILL accomplish. This madness can't go on much longer. Some days it feels like my life is an unorganized mess.
I'm thinking about all the things that I should be doing as I'm sitting here watching Ina Garten make French Toast Bread Pudding. It's a shame that nobody else in my house eats french toast. I'm thinking I will have to reduce the recipe and make just enough for myself. It's too decadent to pass up. It never fails; even if I just ate, if I see or hear about food, I'm already thinking how good it sounds and when I'm going to make it.
A couple nights ago I made crab cakes and zucchini fritters. Yes, I fried. However I am no longer partial to fried foods. Once in a blue moon I will eat french fries or chicken that has been fried, but like I said, that is rare. What worked for me with these two dishes was that the crab cakes were not breaded, and the zucchini fritters weren't overly greasy or heavy. Dinner consisted of crab cakes, zucchini fritters, mashed potato cakes, cheddar biscuits, and a simple side salad. It's a lot of frying, but since its not done often around here, it was all the more worth it. Really these were one bowl wonders. If you are like me, and are not crazy about measuring everything exactly, then you can get away with dirtying a handful of dishes - makes for a great (and quick) weeknight meal. The crab cake recipe yielding 13 cakes. I packed the mixture into a 3" round biscuit cutter to make them all the same size. For the fritters, I used a melon baller to measure and form them. That recipe yielding roughly 28 fritters.
Crab Cakes
Prep Time: 20min
Cook Time: 18min
Serves: 4 to 6
Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (I used Ritz)
3 green onions, green and white parts, finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, place crab cakes, in batches, into pan and fry until browned, about 4 to 5 minutes. Flip crab cakes and cook until golden, about 4 more minutes. Serve warm or room temperature.
Zucchini Fritters with Herbs and Cheese
Serves: 6 to 8
Ingredients
5 zucchini, grated
1 cup finely chopped red onion
1 1/2 teaspoon salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (I used Parmesan)
1 cup toasted breadcrumbs
2 large eggs, lightly beaten
1/2 cup fresh mint
1 tablespoon dried oregano
Vegetable oil for frying
Directions
Toss zucchini, onion, and salt in a large colander. Let stand for 1 hour; squeeze as dry as possible. Transfer mixture to a large bowl. Mix in next 6 ingredients.
Heat 1" vegetable oil in a large saucepan over medium-high heat. Work in batches; shape zucchini mixture by tablespoonfuls into balls. Add to oil. Fry until brown, turning once - about 3 minutes total. Transfer to paper towels to drain. Serve warm or room temperature.
A couple nights ago I made crab cakes and zucchini fritters. Yes, I fried. However I am no longer partial to fried foods. Once in a blue moon I will eat french fries or chicken that has been fried, but like I said, that is rare. What worked for me with these two dishes was that the crab cakes were not breaded, and the zucchini fritters weren't overly greasy or heavy. Dinner consisted of crab cakes, zucchini fritters, mashed potato cakes, cheddar biscuits, and a simple side salad. It's a lot of frying, but since its not done often around here, it was all the more worth it. Really these were one bowl wonders. If you are like me, and are not crazy about measuring everything exactly, then you can get away with dirtying a handful of dishes - makes for a great (and quick) weeknight meal. The crab cake recipe yielding 13 cakes. I packed the mixture into a 3" round biscuit cutter to make them all the same size. For the fritters, I used a melon baller to measure and form them. That recipe yielding roughly 28 fritters.
Crab Cakes
Prep Time: 20min
Cook Time: 18min
Serves: 4 to 6
Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (I used Ritz)
3 green onions, green and white parts, finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, place crab cakes, in batches, into pan and fry until browned, about 4 to 5 minutes. Flip crab cakes and cook until golden, about 4 more minutes. Serve warm or room temperature.
Zucchini Fritters with Herbs and Cheese
Serves: 6 to 8
Ingredients
5 zucchini, grated
1 cup finely chopped red onion
1 1/2 teaspoon salt
1 cup chopped fresh Italian parsley
1 cup freshly grated pecorino Romano cheese (I used Parmesan)
1 cup toasted breadcrumbs
2 large eggs, lightly beaten
1/2 cup fresh mint
1 tablespoon dried oregano
Vegetable oil for frying
Directions
Toss zucchini, onion, and salt in a large colander. Let stand for 1 hour; squeeze as dry as possible. Transfer mixture to a large bowl. Mix in next 6 ingredients.
Heat 1" vegetable oil in a large saucepan over medium-high heat. Work in batches; shape zucchini mixture by tablespoonfuls into balls. Add to oil. Fry until brown, turning once - about 3 minutes total. Transfer to paper towels to drain. Serve warm or room temperature.
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