zucchini fritters

So many big things happened this week!

I gave my last presentation and handed in my last paper EVER.

I finished another t-shirt quilt for a friend, this one is all Loyola themed so obviously I’m obsessed.

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I met my research mentor’s new baby, Charlotte Rose, and she’s so adorable.

I got my white coat! Plus a turquoise visor that says “Future Dr. McDermott” that I may wear while golfing, or yachting.

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My parents and Kevin came down for the White Coat Ceremony too, and finally got to meet all the people that I’ve been talking about for the last three years (my teachers) which I bet was interesting.

And I got to start teaching new Body Pump music which is obviously really exciting.

On Thursday I taught it at 7PM which puts me in a pickle because I usually eat dinner at about 6, but didn’t want to get a cramp up on stage. I made these fritters as a sort of light dinner/snack around 5:30 and they were perfect. They would work for any meal or snack during the day and are super easy.

Zucchini Fritters

makes 4 small fritters, serves 2

1 cup shredded zucchini

1/4 red onion, shredded

1 glove garlic, minced

1/4 cup parmesan cheese

1 egg white

Shred the zucchini and let it sit in a strainer to release some of the liquid. Then squeeze the remaining liquid out with a tea towel, cheesecloth, or high quality paper towels. Combine with the shredded onion, garlic, parmesan cheese, and egg. Season with salt and pepper.

Pan fry on both sides in olive oil or canola oil until golden brown on each side.

I served mine with tomato slices and a fried egg on top, with a slice of toast.

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I think my laptop is sensing that school is over and is crapping out on me. It took me an entire episode of Law and Order SVU to finish this thing. Hopefully it resurrects itself soon!

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