Cookbook 7-25

“Easy Zucchini Fritters”

1 1/2 lb. zucchini, grated
3/4 tsp. salt
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 T. olive oil

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Transfer zucchini to the center of a piece of cheesecloth (paper towel); wrap cheesecloth around zucchini and squeeze to drain as much moisture as possible. Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in zucchini, then season with kosher salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet and fry until golden brown, about 2 minutes per side.

Boyer kitchen,
from allrecipes.com

Another uses basically the same recipe. Uses Jiffy corn muffin mix as a substitute for the flour and doesn’t use the Parmesan cheese

“Peach Almond Streusel Muffins”

(streusel)
2/3 c. all-purpose flour
1/4 c. cold unsalted butter cut into 16 pieces
3 T. brown sugar
1/4 tsp. salt
1/4 c. sliced almonds
(muffins)
2 and 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. packed brown sugar
1/2 c. granulated sugar
1/2 c. (1 stick) unsalted butter, melted
2 large eggs
1 c. buttermilk
1 tsp. Rodelle almond extract
1 and 1/2 c. diced peaches (fresh or frozen…fresh equivalent of about 3 peaches)

Preheat oven to 400. Spray 18 wells of two 12-count muffin pans with non-stick spray or line wells with cupcake liners. Set aside.
(for the streusel) Place flour, butter, brown sugar, and salt into a small bowl. Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are okay. Stir in sliced almonds. Set aside in the refrigerator.
(for the muffins) In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside. In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, buttermilk, and almond extract and whisk again until everything is combined. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the diced peaches. Spoon batter equally into prepared muffin pans. Add crumble to the top of each muffin, about 2-3 T. each. Bake muffins for 5 minutes, then reduce heat to 350 and bake for an additional 13-15 minutes until streusel starts to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack.
Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week. Muffins freeze well, up to 2 months (thaw in microwave for 45-60 seconds before eating)

Boyer kitchen,
from allrecipes.com

what is the substitute for baking chocolate, from the small to large,
4 SMALL SQUARES EQUALS 1 OUNCE