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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Zucchini Fritters

You might have noticed that I posted another recipe for Zucchini Fritters a few months ago. Some people didn’t like the idea of frying the fritters. Even when considering using healthy oils fried foods are not for everyone. It’s okay, many foods that are normally fried can also be baked and taste just as good.

I’ve made suggestions in the ingredients list for gluten free flour and bread crumbs. If you are not restricting your gluten you can use whole wheat or any other flour and bread crumbs you have on hand.

If you prefer a vegan diet you can use egg substitute and nutritional yeast for the egg and the cheese.

You can serve these with various dipping sauces depending on your taste. Some people will be happy with Ranch or Blue Cheese dressing or mayo with a clove of crushed garlic would be delicious. I made a little hot sauce by mixing some very hot bar-b-que sauce with some plain yogurt.

Ingredients:

2 large zucchini, grated
1 small onion, grated
1/4 cup rice flour (or any other type of flour)
1/4 cup panic style bread crumbs (GF or not)
1 pinch of salt
1/2 jalapino pepper, seeded and finely chopped
a splash of milk
1 egg
1/2 cup grated parmesan cheese

Directions:

Grate zucchini and onion in a food processor or a grater. Place grated zucchini and onion in a mesh strainer or kitchen towel and squeeze out liquid. Add to a bowl and combine flour, salt, pepper, milk and egg, mix well.

Drop small to medium-sized rounds on a lightly greased baking sheet or lined with Silpat I used an ice cream scoop to make the rounds. Bake for 16-20 minutes, depending on the size of your fritters. Then flip and bake for another 12 minutes until golden brown on each side. Serve with garlic mayonnaise or your preferred sauce.

Check out the gallery page - Future Relics Gallery by Lori Buff

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