Reality is starting to crash in on me in the week since Andy’s been away. I’m slowly realizing that there are a lot of things I took for granted while living with someone else.
Like, normally I would look at the overflowing trash can and think, “Eh, it will get taken out eventually.” But it recently dawned on me that if I don’t take the trash out, IT WON’T GET TAKEN OUT. Is this what being an adult feels like?
Same with the dishes. Usually, whichever one of us doesn’t cook is responsible for kitchen clean-up (or at least, that’s how I’d like it to work). But now, I’m responsible for both, so instead of basking in the warm glow of post-dinner satiety, I have to hop right back up and clean the kitchen before the roaches beat me to it.
That’s not even counting all the errands I now have to run solo and the fact that I can’t go to the grocery store by myself without getting hit on (because apparently I look really straight). And have you ever tried lugging 2 weeks’ worth of groceries up the stairs by yourself? You’d think at least one of the kids in our apartment complex would be a boy scout or something.
Thesis statement: living on your own is hard. So by the time the end of the day rolls around, I’m not in the mood to babysit three different pots on the stove or hover over a broiler or even set a timer, really. I need something simple, otherwise I’ll be breaking out the Clif bars.
These fritters, while not quite as easy as unwrapping a Clif bar, are a close second. Shred, stir, plop, flip. There’s really no skill involved, unless you count the skill of not splattering yourself (or others) with scalding oil.
Perhaps I’m the only person who has yet to master said skill. One of the myriad of reasons I probably shouldn’t procreate.
So maybe you’ve had a long day too. Maybe now is not the ideal time to test your hand-eye coordination or fine motor skills. It’s all good. These fritters are very forgiving.
ingredients
3 c shredded zucchini
1 small clove garlic, minced
3/4 c flour
1/2 c unsweetened almond or soy milk
1 tsp apple cider vinegar
1 tsp cornstarch
2 tbsp oil
2 tbsp water
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp paprika
1/4 tsp black pepper
oil for frying
directions
1. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, salt, paprika, and pepper.
2. In a separate, smaller bowl, combine almond/soy milk and vinegar. Give it a whisk and let it sit for a minute or two to curdle.
3. Add curdled soymilk, oil, and water to the dry mixture and mix to form a thick batter. Stir in garlic and shredded zucchini.
4. In a large skillet, heat a thin layer of oil over medium-high heat. Use a 1/3 c measure to scoop the batter into the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Serve with ketchup, sour cream, chunky applesauce (trust me), or anything else you like! This recipe makes about 8 fritters.
