Best things ever.

Are these things.

Zucchini Fritters from Anja's Food 4 Thought, a sweet blog documenting one woman's quest for wellness through healthier eating. If you're ever feeling like you need to go on a health food kick, this is definitely a blog you should look through. The recipes are all so unique and utilize whole grains, fresh in-season fruits & veggies and are frequently gluten-free and all that business. I'm not really there just yet; regular flour doesn't seem to bother me and I'm just getting started with my adventures in food. But the recipes look awesome nonetheless. Take these zucchini fritters for example.

They are lovely little things. The insides almost remind me of the texture of quiche, with the outsides cooked to a lovely brown crispness (thanks to the wonders of bacon grease... have I also mentioned I'm not a vegetarian?). I would highly reccommend trying this recipe if you're looking for something different. Or if your mom has a zucchini plant in her garden that's producing much more than expected.

Anyway. Here's my modified version of Anja's Zucchini Chickpea Fritters:

1 cup zucchini, coarsley grated
1 egg
1/3 large white onion, diced very finely
3 tbs all-purpose flour
1/4 cup feta cheese (crumbled finely)
1/2 teaspoon salt
freshly ground pepper to taste

bacon grease (or some other such oil that you wish to use to lubricate the pan)

Whisk egg, then stir in flour, onion, feta cheese, salt and pepper. Add zucchini and fold everything together. Your batter might seem a little thick at this point but don't worry, the moisture from the zucchini will loosen it up a bit (or it may have been some other magic process through the ingredients, who knows). Here's how mine looked after it was all mixed up.

Scoop the batter into a pre-warmed pan by heaping teaspoonfulls. This made mine a little smaller than I expected, but I was cool with it. You'll want to flatten them a bit so the insides cook evenly throughout. Cook for about 4 minutes on one side, then flip and cook until they're done enough for you. Mine ranged from pale and barely holding together in the first batch, to perfectly browned and firm throughout in the second. It's all a matter of preference really.

The second batch looked a lot better but they didn't last long enough for me to get a picture.

Serve immediately, and bask in the deliciousness of what you just created. There is no need for sauce like ketchup or mayo. Be amazed that things like onion, zucchini and feta cheese could taste so damn good.

And there you have it! A delicious way to eat more fresh, in-season vegetables.