13 August 2012

Spicy Zucchini Fritters with Chopped Guacamole

Lunch is the sneakiest meal of the weekend.  You want to start off strong with a big breakfast, either in or out.  And since everyone is free on the weekends, dinner typically involves something with a group...also requiring aforethought.  With a big breakfast and a friend-filled supper, somehow lunch always ends up being the meal that is just about to slide by before you realize it's 1:30 in the afternoon and there's no possible way you'll actually make it to dinner time without a bite.  Sneaky, little lunch.....very sneaky.

But just because it's an afterthought doesn't mean it has to be a throw-away.  Hence, the birth of this fantastically fast and flavorful dish.  Just when I thought I done everything there was to do with zucchini.....

I have a hubs with a bowl of cookie dough ice cream waiting on me, so I will be brief.  This is my super easy Zucchini Fritters recipe with a bit of cayenne and cheddar cheese.  And what exactly is chopped guacamole?  Well my fellow foodies, that just happens to be a house specialty.  Basically, it's guacamole.....wait for it.....chopped.  Not mashed.  Tricky business.  But let me tell you, bring a bowl to a party sometime or serve on toasted bread as a mexi-bruschetta and you will be amazed by the complements you receive. People love chopped chunks of avocado, especially with lots of tomato, garlic and cilantro (sorry Que-Tal!)

Spicy Zucchini Fritters with Chopped Guacamole (serves 2)
Make your fritters using cheddar cheese and a few dashes of cayenne (we use about 3-4 for our spicier palates).

While the fritters are cooking, prepare your chopped guacamole. Chop the tomato, removing the seeds and liquid, and place in a bowl.  Chop and add the cilantro and garlic.  Cut the avocado in half and remove the pit. Using a pairing knife, cut a tic-tac-toe patter through the flesh of the fruit, stopping when you reach the skin.  You want the pieces to be about the same size as your tomatoes.  Remove gently with a large spoon into the bowl.  Top with lemon juice and season with salt and pepper.  Gently stir together until ingredients are well distributed.

Serve the fritters hot, garnishing with additional cheese if desired and chopped guacamole. 

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