So does writing and reading.
I’ve been a writing fiend this week but I took last night off and did nothing but read and take a bath. I ended up reading a book cover to cover and it was the best thing I could have done for myself.
Another thing I did for myself was make pumped up Zucchini Fritters.
Similar to potato latkes, I usually make them with just zucchini but last night I shook things up a little bit and added potato. Shocking I know but sometimes I have to remind myself that carbs are not the devil, especially white ones 2 days before a dress fitting.
Pumped up zucchini fritters
- 2 green zuchinni’s
- 1 yellow zucchini/squash
- 2 medium white potatos
- 1 med-large sweet potato
- 1/2 cup white onion (must be white!)
- 1 egg
- 1/4 cup WW flour
- 1 TSP salt
- Salt, Pepper, Cayenne, Garlic Powder to taste
Grate the zucchini and potato and then put into a strainer with a TSP of salt pushing down occasionally to drain out excess liquids.
After 10-15 minutes begin taking handfuls out of the strainer, squeezing out more excess liquid out as you go.
In a large bowl add the rest of the ingredients to the zucchini and potato and mix well.
Once everything is combined heat a pan with 2 TBSPs of olive oil and spoon the mix into the pan, like you would with pancakes. Cook for 3 – 5 minutes on each side until they’re golden and crispy. Lay on a paper towel to drain excess oil and immediately inhale a few.
They taste best when they are fresh off the pan and super crispy!
I’m obsessed with these things.
I think I like these better than the latkes from my favourite deli (and I love those latkes), they’re definitely much more nutritious! Try ‘em tonight, just in time for Rosh Hashanah!
Happy Rosh Hashanah to anyone celebrating!