On Saturday, Z and I celebrated our 2 year anniversary.
Two years ago, I ran home from work from a rain-delayed train to throw off my work clothes, throw on a dress, and toss down two glasses of red wine before running out the door.
In case you don’t know about how the timing works to get from White Plains to Grand Central, Grand Central to Greenpoint, and Greenpoint to Times Square…I was late.
Z was waiting for me outside of a little swing club in the West 40s. When I arrived we ordered “dinner” (4 scallops. I do not consider 4 scallops to be any kind of dinner). Then we ordered “dessert” (4 Cosmos. Each.). Then, sufficiently buzzed and having gotten over that awkward stage of “oh right, we’re on a first date” we hit the dance floor and swung the night away. Well, Z did. I kind of stumbled about around him. Which wouldn’t have been so bad if there hadn’t been a full swing band and only one other couple there that night. We probably went down in history as the funniest thing to ever happen at that club.
Suffice it to say, our relationship started off on a crazy and fun foot and haven’t diverted from it ever since. Dubbed the “monkeys” of our group of friends, we are always the first to start a food fight, suggest that we order the weirdest thing on the menu, or that we should take our new water guns “to the streets”. Even after two years, we still get neighbors knocking on the door for us to keep it down when we are chasing each other up and down the hall or attempting to play our new electric piano. Being fun and rambunctious is what keeps that spirit of our relationship alive and out of monotony.
And its the same with our food. It can be as easy to get into a Taco Tuesday rut as it can a Sunday Night Movie Night. The trick is to liven up your food, spice it with flavor, and just have some fun.
Tonight, since I had class, I was planning on just baking some chicken and tossing some local zucchini with garlic and olive oil. But really, where is the fun in that?! Especially since zucchini is in the peak of its season right now, I wanted to let it shine through a new, easy, fun recipe. And shine it did, my friends. Just like Times Square on a clear night.
These started off to be more like zucchini latkas, but turned into zucchini pancakes, but with less dough and more green. They are moist and soft while incredibly flavorful. The few extra ingredients bind the grated zucchini together so that each bite is fresh and filled with vegetable, rather than feeling like you really are eating a zucchini pancake and therefore way to many carbs and sugar for you to call it a vegetable side dish. These are, in one word, lovely. And paired with a lemon marinaded chicken (cooked at 400* for 35 minutes) it is a very special treat.
2 large zucchini, grated
1/3 cup flour (I used Bob’s Red Mill GF Flour Mix)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 egg whites
Pepper to taste
In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder and egg whites. Whisk into a smooth batter.
Add the zucchini and mix until thoroughly coated with batter. Batter will be quite thin.
Heat up a nonstick pan and spray with cooking spray. Add about 1/4 of zucchini mix to the pan and cook for 3 minutes on either side, or until golden brown and cooked through the middle.
(Note: For each fritter I used more zucchini and less of the batter/juice from the bowl. I had a lot of said juice left over at the end, but that’s ok!)
Continue process until all zucchini is used. Serve with your favorite protein, like lemon chicken!
Tomorrow night, Z and I are going swing dancing again for the first time in 2 years. I just hope they have some good Cosmos and more food this time.