This weekend I finally got back into my running groove and ran 32 minutes with no walk break (38 minutes including my warmup and cool down) – I’m hoping to be able to do it again today, fingers crossed!
I also saw the Hunger Games on Saturday (along with the rest of the world!). I agree with everyone else – it was really good and a great adaptation of the book, though it did stray from the book a couple times. It was a million times better of an adaptation than Twilight, probably because Kristen Stewart wasn’t the star . If you haven’t seen it, read the book first, and then go see it! The first book is great, the second book is good, and the third book I haven’t been able to finish because it’s just not as good – but the movie is inspiring me to give it another go.
The rest of my weekend wasn’t filled with as much cooking and baking as usual, but I did make these delicious zucchini fritters!
They are much better than they sound, trust me! It’s a great way to sneak a veggie into dinner – and I promise you can’t taste the zucchini.
They’re pretty simple to throw together.
First, grate your zucchini.
Then put your grated zucchini in a colander, add some salt and use paper towels to get the excess water out.
In the meantime, chop and cook your onion for a few minutes to soften.
Mix your dry ingredients in a small bowl.
And your zucchini, egg, onion, salt and pepper in a large bowl.
Add the dry to the wet and mix together to form the batter.
Spoon the mixture onto an oiled pan over medium heat and cook for a couple minutes.
Then flip them and continue to flip until cooked through and golden brown on both sides.
Serve with a tasty sauce and enjoy!
Adapted from Smitten Kitchen
- 2 medium (or one extremely large) zucchini (about 1 lb), grated
- 1 tsp salt, plus 1/4 tsp salt
- 1/2 onion, diced
- 1 egg
- ground pepper to taste
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
Yogurt Sauce Ingredients:
- 1 Chobani non-fat plain yogurt
- 1.5 tbsp lime (or lemon) juice
- 1 clove of garlic, minced
- 1/4 tsp salt
- Grate your zucchini.
- Transfer the zucchini to a colander, add 1 tsp salt, and let sit for 10 minutes.
- In the meantime, dice and cook your onion over medium heat for a couple minutes to soften.
- Using a paper towel, blot the zucchini and get out all of the excess water that you can.
- Mix your flour and baking powder in a small bowl.
- Mix your zucchini, egg, onion, 1/4 tsp of salt and pepper in a large bowl.
- Add the flour mixture to the wet mixture and stir to combine.
- Heat an oiled skillet to medium high heat and spoon the batter onto the pan.
- Cook for about 3 minutes, then flip. Continue flipping until the fritter is cooked through and golden brown on both sides.
- To make the yogurt sauce, mix together the yogurt, lime juice, garlic and salt in a small bowl and stir to combine.
- Serve the fritters with the yogurt sauce (or any other sauce of your liking) and enjoy!