It is amazing how quickly Southern culture worked its way into our lives. Whether it's talking to people on elevators, throwing out a "bless" at any unfortunate situation, or enjoying cheesy grits for Sunday morning brunch - the South has had a positive impact on us!
This brings me to two Southern inspired dishes - both so delicious and very manageable to make. Carrot & zucchini fritters (above) and sausage 'n parmesan grits (below). For the fritters, I pulsed peeled/chopped carrot and zucchini in the food processor, but you could also shred by hand.
small onion, chopped and lightly sautéed in a bit of butter until translucent
2-3 large carrots, peeled and shredded
2-3 zucchini, partially peeled and shredded (and squeezed dry)
1 tablespoon cornmeal
2 eggs, lightly beaten
1/2 cup whole wheat flour
1/3 cup parmesan cheese, shredded
S & P to taste
Preheat oven to 375 degrees. In large bowl mix all ingredients. On a large misted baking pan, drop fritters. I used an ice-cream scoop (filled it almost full) to delve out the fritters, and I also placed my Silpat mat on the baking sheet to prevent sticking. Bake the fritters for 10 minutes at 375, then lower temp to 350 and carefully flip fritters. Bake for another 15 minutes. Serve with a sour cream based dipping sauce or a bit of apple sauce - yum!