happy friday, ladies! who else is looking forward to the weekend? it’s time to dish up a tasty appetizer and shake a cocktail. fridays are the day we kick off the weekend, slip into something comfy, and relax. for those of you who ask about ollie, she’s making an appearance today. some of you noticed my former office chair now resides in the corner of my living room. i’m loving the addition, and so does ollie. it gives her a comfy perch to gaze out the window and watch oscar chase the squirrels. speaking of oscar he’s here for his weekly gig, but he was sooooooo not into smiling for the camera this week… it’s okay, buddy, everyone, or should i say everydog has their off weeks. guess he needs to go to the groomer for a nice bath and clipped nails. he’ll feel like a million bucks afterward. am i right?!
currently, i’m at our family home in Tybee enjoying some off-duty time. AJ and Kelly have been relishing winter beach life for the past two weeks, so i drove over for a long weekend. if you follow along on opens in a new windowInstagram, i’m sharing photos, etc… on Stories. but without further adieu, today’s post has zucchini fritters on deck along with an old fashioned with rye. it’s a nice way to ease into the weekend.
this recipe is easy to make, delicious, and nutritious, thanks to the 4 cups of zucchini. if you want a shortcut, fresh zucchini spirals are readily available these days at the grocery store. and if you don’t want to use all-purpose flour, exchange that for flour of your choosing like organic coconut flour. i’m always looking to tweak recipes to be as healthy a choice as possible. for a little spice, i added cayenne pepper, but you can easily omit this from the recipe. either way, just make sure your zucchini sits for ten minutes and squeeze, squeeze, squeeze to let all of the liquid out. this is an important step if you want crisp zucchini fritters.
- 4 cups shredded zuchinni
- 2/3 cup all purpose flour or flour of your choosing
- 2 large eggs
- 1/3 cup scallions
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- pinch black pepper
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl
Add the flour, eggs, sliced scallions, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.
Rye Old Fashioned
- 1 orange wedge
- 3 cranberries
- 2 ounces Rye Whiskey
- 2 dashes Angostura Bitters
- 1 ounce cranberry simple syrup
- 2 cups fresh cranberries
- 2 cups sugar
- 2 cups water
If desired, rim glass with sugar.
Crush (don't muddle) the cranberries in a glass.
Add rye and simple syrup.
Top with bitters and stir.
Add ice. Garnish with orange slice and more cranberries if desired.
Cranberry Simple Syrup
Combine 2 cups granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. Don't boil or the cranberries may pop when you add them
Stir in cranberries; pour mixture into a bowl.
Stir in cranberries; pour mixture into a bowl.
Drain cranberries in a colander over a bowl, reserving steeping liquid, this is your cranberry simple syrup.
Store in an airtight jar or container in the fridge for up to a week.
if you like, add a dollop of sour cream or greek yogurt to your fritters. delicious!
last week i talked about bartending at home and the importance of the necessary tools to make cocktails at home. read that post opens in a new windowhere. the same holds true for bar glassware. an old fashioned belongs in an old fashioned glass, a gin martini belongs in a martini glass. and margaritas? well, that’s debatable as frozen margaritas look a-ma-zing in a stemmed margarita glass. but a margarita on the rocks looks perfectly fine in an old fashioned glass. stemless glasses have soared in popularity but stems serve their purpose: allowing the drinker to hold the drink without warming the drink. while i am a sucker for a glass any kind of glass, mr. style would always tease i had a pair of shoes and a glass in each and every room…, there are a few non-negotiables when it comes to your home bar. here are my favorites.
opens in a new windowmartini glass – love the conical shape of this glass. but beware, it’s easy for your drink to slosh over the sides.
opens in a new windowhighball – this glass is used for mixed drinks like a gin and tonic or a tom collins. the tall and narrow body allows bubbles to rise to the top.
opens in a new windowold fashioned – short tumbler typically used for short mixed drinks like its namesake the famous old fashioned.
opens in a new windowcoupe – this is my favorite glass of all time! it’s sexy and perfect for cocktails served “up” meaning it’s been shaken or stirred with ice then served chilled. if you want to forego a martini glass a coupe can pull double-duty.
opens in a new windowbeer glass – large enough to hold a full bottle of beer with a foamy head. chill in the freezer for a delightfully cold brew.
opens in a new windowred wine glass – has a round, small bowl.
opens in a new windowwhite wine glass – has a tall, narrow bowl.
happy friday, gang! oscar, ollie and i wish you a lovely weekend. cheers!