The zucchini adventure continues.

Last night I went to drop-in yoga at my gym. It was really awesome last time when I went with my mom, so I figured it was a good way to relax after a long day of studying. Do I look like a yogi or what? If only I looked like one IN yoga class… I’m coming for you toes… any day now I’ll be able to reach that far.
It was really calming and I think I fell asleep at the end but it wasn’t the same without my mom! We are equally inflexible so it’s nice to be able to make eye contact with her and telepathically communicate things like, “She wants us to do WHAT?!”

There was still plenty of shredded zucchini in my fridge so I was dreaming about what to make with it while in philosophy class on the bus ride home today. I decided on zucchini fritters. Easy enough that even I could make them. Fast enough that my state of hanger when I got home wouldn’t last too long. Delicious? I would soon find out. I looked at a few recipes for reference but kind of just made up my own.


I cooked them on a pancake griddle. Healthy vegetable pancakes. My future children are going to love me… haha.


For my first attempt at fritters they were actually really good. They aren’t very photogenic though. You’ll have to take my word for it. 


I dipped them in ketchup but I tasted them on their own and they were awesome by themselves as well! Ketchup… or “low sodium ketchup style sauce” apparently. 


Delicious! I also had a garden salad on the side. I seriously love my vegetables. No wonder produce makes up 97% of our grocery bill every week. 

Zucchini Fritters

2 cups of shredded zucchini
1/4 cup egg whites, or the whites of 2 eggs
1/4 cup of whole wheat flour
1 tablespoon of parmesan cheese

2 tablespoons of ketchup for dipping

First, as a good chef always does, I preheated my griddle. A frying pan would obviously work too but I like my vegetables in mass quantities so a griddle better suited my needs. I pressed as much of the water out of the zucchini as I could, then added the rest of the ingredients and mixed well. I used my hands to form balls with the zucchini mixture, squeezed more water out, then flattened them onto the griddle. It made 5. I cooked them for about 5 minutes on either side. It was probably not even 5 minutes but time passes slowly when you are hangry. Just enough to brown them on either side and cook all the way through. Eat every last one of them!

This has been Cooking 101 with Kris Murray. Come back next week and I’ll tell you all about making toast. I mean, clearly my meals are really simple, but who wants complex recipes? Not I, that’s for sure, especially when I’m hangry. I am now full of zucchini fritters and ready for my sacred Thursday night of Big Bang Theory and Grey’s Anatomy. 

You’re welcome.

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