I love the dip in temperatures, the leaves changing colors, the new vegetables that make an appearance in the farmers market and the busy-ness of a whole new semester. But it's hard to let go of the laid back quality of summer.
This summer, we had our hands full with two little ones, so we didn't make any big plans. We hung out at home, went swimming, visited family, and friends in neighboring states, threw some ball in the backyard, blew some bubbles and just like that, summer is over.
The new school year comes with transitions. Lil A is going to preschool full days now and Tiny M is starting daycare. That means being more organized with meal plans. What do your kids like to take to school?
Right at this time, I went to a friend's anniversary party. Them being super bakers, I didn't take anything sweet, rather settled on something savory - zuuchini and corn fritters and served it with cilantro and mint chutney. The fritters really capture the feel of summer with the lightness of zucchini and the pop of corn with each bite.
I grated the zucchini, but you could even try to chop it thin. I grilled the corn, but you could even boil it.
2 medium zucchini - grated
1 corn on cobb - grilled
bunch of cilantro - chopped thin
1/2 cup besan (chickpea flour)
1/4 cup rice flour
1/2 tspoon cumin seed powder
1/2 tspoon chat masala
1/4 tspoon turmeric powder
1/4 tspoon fresh black pepper
salt to taste
1/2 cup water (more if needed)
1/4 cup oil to shallow fry the fritters