Giveaway : KitchenAid Tri-Ply Stainless Steel Cookware 10-piece set Valued at $750 and Sweet Corn and Zucchini Fritters
It feels like the kids have been back to school for 6 years now but, can you believe, it has only been a month? Don’t worry. We’re just getting started when it comes to sharing with you all the great lunches, dinners and dinners that become lunches that we have created. We hope you haven’t gotten tired of receiving them. If you’ve already resorted to the very mid-April routine of sending the kids to school with a lunch pail full of crackers and a block of cheese and then calling it “Charcuterie” then we’ll send our emergency crew to your home–it’s a pitcher of margarita and a blu-ray of My Best Friend’s Wedding. (Am I the only one who thinks that stuff makes everything “all better”?)
Our latest recipe that can pretty much be used for any meal is our Sweet Corn and Zucchini Fritter. We also whipped these easy gems up in our new KitchenAid Tri-Ply Stainless Steel Cookware and, drum roll, in this post, you have a chance to win a set for yourself. (Details are bellow.) Fritters have a special place in my heart since I grew up hitting the New England beaches where you finish the day with a greasy, red and white gingham checked cardboard container of a fritter made of basically anything that tastes good with onion rings. These pretty little fritters make a great side to any dinner, can be the main event of a packed lunch or, heck, you can make them burger size and have them be an entree. We are pan-frying these in this recipe but you can also bake them at 350 for 15 -18 minutes as well. You don’t get the same after-beach, greasy, finger-licking fritter comfort as my nostalgic favourite but you do get a whallop of beta-carotene from the corn and carrot–something I wasn’t really thinking about back in my beach days as a teenager.
- 2 cups frozen corn
- 2 eggs
- 1 zucchini, grated
- 1 carrot, grated
- 1/4 cup thinly sliced green onion, plus more for garnish
- 1/2 cup spelt flour
- 1/4 teaspoon salt
- 2 tablespoons grape seed oil
In a medium sized mixing bowl, whisk the eggs and corn together. Stir in the carrot, zucchini and green onion. Add the flour and salt and mix well.
Heat oil in a large skillet over medium heat and then drop heaping tablespoons of batter in to skillet. Press down on the batter to form a pancake.
Cook the pancake until it's golden brown and then flip and cook on the other side.
Remove pancakes from pan and place on paper towel. Serve with sour cream and a sprinkle of green onions.
Ok, now time for the giveaway portion of this show….
With a three-layer construction that sandwiches aluminum between two layers of stainless steel, this collection delivers even-heat which is the gospel of cooking food properly. The 10-piece set would be an asset to any kitchen and all you have to do to enter for this exciting giveaway is leave a comment below telling us your biggest meal-time challenges. It can be anything from getting the kids to eat their meal to having to tight a schedule on the weekdays. We want to hear what you need help with so we can try to make your mealtimes easier. In other words, we want to help make your time in the kitchen better, kind of like how these pots make cooking your food easier. Good luck!
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