I am so ready for the time change to happen since I am tired of running around like a chicken with a head cut off trying to get the cooking and clicking done before it gets dark. It feels like a marathon until 5pm after which I normally drop dead. Added to the low lighting my 4 yr old finds it amusing when I tell her not to touch the tripod or camera because she has to do that exact thing . Oh and the 8 yr old  - the moment I ask him to stay still, I can hear him go thomp thomp with his boots right where the camera is set up. Phew – it is hard work . I am working with 1 – 2 second exposures these days, thanks to the wonderful lighting or not.

These fritters were made last summer when I had an abundance of zucchinis thanks to my friend Rachel. They were very easy to put together and tasted great. I normally make a paste with all purpose flour and water and use that to dip the pieces before coating with breadcrumbs. This time I used egg white and liked it too, in fact a tad better. They were crunchy on the outside and a little soft on the inside and we enjoyed it with ketchup. Off to the recipe.

My Notes
1. All purpose flour mixed with some water can also be used instead of egg white to dip.

1 year ago: Brinjal Garlic Rice

Pictorial
1. Take breadcrumbs, salt, pepper and parmesan cheese in a bowl or plate.2. Mix well.3. Beat the egg white slightly.4. Dip the zucchini stick in the egg white.5. Roll it over the breadcrumb mixture.6. Place on greased baking sheet.7. Coated and ready. Bake in a preheated 400F oven for 25 minutes turning them once in the middle.8. Out of the oven.
Yummy fritters ready.
Enjoy!