Last night I made corn fritters for dinner. I made a half recipe with the three ears of corn I had on hand and served it with tzatziki.
There were only three of us, my two youngest and me, and although there was nothing else on the table, we took down those corn-studded patties in record time. And then we watched Are You There God? It's Me, Margaret. Again.
I love summer. And as always, it's going too fast. I have yet to make any headway on my bucket list, which includes climbing a high peak and eating pizza at Hilltown Hot Pies, and the days of leisurely mornings not harried by packing lunches and brushing hair are scarily numbered. Alas.
Today I'm tackling the glut of zucchini in my vegetable bin, starting with this zucchini bread, which I think I'll make into muffins, which the kids love and which freeze well.
I hope you all are staying cool and eating ALL the peaches, tomatoes, and corn you possibly can. Have a great weekend 🍅🍅🌽🌽🍑🍑
| Corn Fritters with Tzatziki |
PS: If your bananas are ripening faster than you can keep up, here's a solution: Mrs Myers's Banana Bread. It's the best.
10 Zucchini Recipes to Make Right Now
Contest-Winning Zucchini Bread
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Zucchini Tortillas (4-Ingredients, Gluten-Free, Baked)
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Sautéed Summer Squash with Mint, Basil & Pine Nuts
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Quick Zucchini Sauté (I discovered this last summer and fell in love.)
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Oven-Baked Zucchini Fries from Bread Toast Crumbs:
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In Case You Missed It
- Lighter, Better Cream Cheese Frosting
- A White Bean Salad to Make All Summer Long
- 5-Ingredient Greek Salad Dressing
- Lemon-Blueberry Dutch Baby
- One-Bowl Lemon-Blueberry Quick Bread
PS: I love these green beans.
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