Happy New Recipe Tuesday guys! Today I want to start off by saying that I am excited to announce that Emma seems to be coming back around to eating her foods without so much fuss. She is eating broccoli with no problem again and right off of her plate. She also ate spaghetti squash last week without any hesitation. To say I was happy is an understatement. More like I was ecstatic and feeling like I can finally see the light at the end of the tunnel of the picky eating phase.
With that being said, I was excited to try a new recipe for her. I thought it was time to make a good fritter. The last fritters I made were my Sweet Potato Banana Fritters. I also figured that these were on the sweet side so I wanted to try savory fritters this time around. I also wanted to use a vegetable that I don’t use regularly.
I have mentioned on previous posts that I tend to get comfortable with my and my family’s favorite foods and always seem to use these on a weekly basis. From time to time I try to use something different and incorporate it into my meals for the week. It is a goal of mine to get to a place where I am using different fruits and vegetables every week so that we are consuming a great variety off foods. Developing these recipes is very helpful because I am coming up with many different dishes in which I use different ingredients.
Eggplant is one of those vegetables that I always say I’m going to buy next time I go to the grocery store. But when I comes time to put my meals together and make my grocery list for the week I seem to completely forget about it. I love eggplant so I’m not sure why I seem to forget about it all the time. I love eggplant lasagna, eggplant parmesan and using slices of it to make small pizzas. So long story short, I thought it was time for a good new recipe using eggplant.
Emma seemed to really like these fritters as well. When I give her foods that involve everything packed into one she doesn’t give me much of a fuss. I paired these up with some homemade tomato sauce to be dipped in. Maybe that’s what made it for her. Either way, the tomato sauce really complimented these and I would highly recommend it. You can use marinara sauce too. I’m sure it will be just as delicious.
Eggplant Zucchini Fritters
- 1 eggplant
- 1 zucchini
- 2 tbsp white onions
- 1 cup chickpea flour
- 1 egg
- 1 tsp pink salt
- 1 tsp dried organo
- 2 tbsp basil
- 1 tsp garlic powder
- 1 cup chopped mushrooms
Peel eggplant and shred.
Wrap shredded eggplant and zucchini with cheese cloth or paper towel and squeeze liquid out until no more or very little water comes out.
In a large bowl add shredded and drained eggplant and zucchini and mix in onions, mushrooms, basils, oregano, garlic powder, egg, flour, and salt.
Grease and warm up frying pan or griddle.
Using an ice cream scooper, scoop mix and add to warm surface. Squeeze down on scoops to flatten forming flat patties.
Fry each side for about 2 minutes.
Remove from heat and serve with tomato sauce or favorite dipping sauce.