Lovely people - I've been mighty silent for quite some time now, but don't fear - I'm back in action this week! I've been hinting that a big move was heading my way in discussing the project of eating through our massive pantry... but I never really laid it all out. 

So! The move has happened, and while there are still plenty of empty spaces and belongings we haven't found a home for - our new home is starting to feel more and more like our own. Babes and I are creating this new home in Portland, Oregon - far far away from our little town on the bay in northern Michigan! It's a somewhat short term move as he gets settled in a new position at the FoodCorps headquarters for a year or two, but we couldn't be more excited to explore this foodie and outdoor heaven in the west! 

Here's to a few years surrounded by inspiration for my work, and a study in cooking in a small space (more on the new kitchen soon!). To kick things off, lets just take a moment to appreciate these simply divine cheddar lime zucchini fritters. I rushed back into work with my monthly piece for The Awesome Mitten due the day after we unpacked the kitchen supplies, and with a stroke of genius decided to add a kick of fresh lime juice and some grated Grafton Aged Cheddar to my zucchini fritters. It was a smashing success! 

I never get sick of simple zucchini fritters lightly pan fried to perfection, which makes them perfect for using up an excess of zucchini! These are amazing served with a generous squeeze of fresh lime and a dollop of plain yogurt or sour cream.

This recipe is adapted from Smitten Kitchen 


1 pound zucchini, grated

1 tsp salt

2 scallions, sliced into thin rounds

1 large egg

Freshly ground black pepper & more salt to taste

about 1 Tbsp fresh lime juice (I just squeeze in the juice from 1/4 of a lime)

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 cup aged cheddar cheese, grated

canola or another hight heat oil for frying


Place grated zucchini and salt in a bowl, give it a good stir, and let sit for 10 minutes. Place the zucchini into a mesh bag, cheese cloth, or just wrap it into a clean dishtowel, then squeeze it with all you've got over the sink until you've removed as much water as you possibly can. I guarantee you'll be amazed at how much water you can squeeze out! This helps create a fluffier fritter.

Put the zucchini back in your bowl and stir in the egg and a pinch or two more salt, beating it slightly in the process. Combine flour and baking powder in a small bowl and stir to combine (so they distribute evenly), then add that and all of the remaining ingredients to your main bowl (except the oil for frying, of course!) and stir until it is well combined. 

Now, we just need to cook them! Heat a pan (I like to use cast iron for this) over medium-high heat, then add enough oil to create a thin layer over the bottom of your pan. Dollop in as many mounds of the batter as you can, flattening them a bit with your spoon. Once they've browned (maybe two minutes or so depending on your pan), flip and let brown on the other side. Repeat with your remaining batter, then enjoy. And don't forget, these are best served with a generous squeeze of lime juice and a dollop of sour cream or plain yogurt!