#Recipe - Bacon Zucchini Fritters Plus 2 eBooks for You!

I've had one of those days today. You know the ones, where you’re feeling creative in the kitchen. I pulled some ingredients out of my refrigerator and pantry, and I wondered what I could make with them. I had bacon, a zucchini, Locatelli cheese, eggs, flour, you get the picture. I came up with a recipe that is so delicious I decided to write it down. When you write it down, you know it’s good.

Bacon Zucchini Fritters 

Ingredients:

5 strips of bacon, fried crisp, drained, chopped

3 cups zucchini, grated (leave the skin on)

2 eggs, beaten

1/2 cup Pecorino Romano cheese, grated

1/2 cup flour

1/4 cup scallions, thinly sliced (slice a little extra for garnish)

1 teaspoon salt, or to taste

1/2 teaspoon fresh cracked pepper, or to taste

2 tablespoon extra virgin olive oil for frying

Directions:

1. Mix together all ingredients, except the oil, until well incorporated.

2. Heat a frying pan on high until it’s hot, add oil to the pan, and then
   turn the pan down to medium heat. You want the oil almost to the
   smoking point.

3. Use an ice cream scoop (a large spoon works too) to portion out the
   batter and fry in batches for about 5 minutes or until golden brown.
   Flip and fry on the other side until golden. Remove to a serving
   platter and keep warm.

4. I serve these fritters as a side dish, garnished with thinly sliced
   scallions and a dollop of sour cream.

Serves 3-4

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Bacon Zucchini Fritters is just one of the recipes you'll find in my Cooking In All Directions cookbook, a collection of 75 recipes for soups, salads, appetizers, main dishes, and desserts. The cookbook is available in these ebook outlets:

Kindle ~ Nook ~ Kobo ~ iBooks

*  *  *  *

Also this month, I'm offering my Second Chance Valentine for just 99¢ – that's a $2 savings off the regular price. Here's more information about this sweet contemporary story:

As teens, Josie and Alex met under golden sunshine, frolicked in the surf and sand, and fell head over toes in love. But circumstances arose that ruined their one glorious summer, and Josie fled Ocean City with a broken heart.

Now Josie’s grandmother is ill and needs help with the family business, a thriving harbor-side diner called Joe’s Place. So after more than a dozen years, Josie returns to her hometown only to discover she has a 180 pound problem—Alex is the Kitchen Commander at Joe’s Place. 

Surely, Josie can work with Alex to keep the diner going and retain her dignity until her grandmother is back on her feet. However, when Alex’s little girl starts scheming, not a single heart will be safe against the twelve-year-old matchmaker.

This book contains bonus recipes from Joe’s Place!

This book is available for Kindle readers. 

As an Amazon, Nook, and Apple affiliate, I earn a couple of pennies 

on qualifying purchases when you use the links I have posted here.

Summery Lemon Blueberry Dessert #Recipe

I ran this recipe last summer, but I decided to post it again because it's simply delicious.  There’s nothing more refreshing as a summer dessert than the combination of lemon and blueberry. This dessert is so easy, you won’t believe it. It’s so delicious, your family and friends will ask you to make it, again and again.

I used a 7 inch by 11 inch clear glass dish in which to assemble my dessert because the graham crackers fit very nicely in the bottom. If you don’t have a dish this size, simply use whatever you have, snapping the graham crackers into pieces that will fit into the bottom for the “crust.”

Summery Lemon Blueberry Dessert

2 boxes (2.9 oz) lemon “cook and serve” pudding

2/3 cup sugar

4 egg yolks

2 teaspoons grated lemon peel (optional)

4 cups water (divided)

1 (8 oz) tub Cool Whip, thawed

10 graham crackers

1 pint fresh blueberries, rinsed and dried

1.    In a saucepan, stir together the dry lemon pudding mix, sugar, egg yolks, lemon peel, and 1/2 cup water until smooth. Make sure all of the pudding mix is well-incorporated. Add the additional 3 1/2 cups water and stir to combine. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Set aside to cool.

2.    Add Cool Whip to the cooled pudding mixture and stir until thoroughly combined.

3.    Assemble your dessert: Line the bottom of a 7 inch x 11 inch oblong dish with 4 graham crackers. Top with half of the pudding, smoothing into an even layer. Top pudding with half of the blueberries. Add 4 more graham crackers, pressing down a bit so the crackers are in contact with the pudding. Layer on the remaining pudding and spread into an even layer. Top with remaining blueberries. Place remaining 2 graham crackers into a plastic baggie and crush into crumbs. Sprinkle crumbs evenly over the top of the pudding.

4.    Cover with plastic wrap and refrigerate for at least 2 hours to give the “crust” time to soften.

5.    To serve, cut chilled dessert into squares. Serves 8.

This recipe is included in my cookbook, COOKING IN ALL DIRECTIONS. 

The Cookbook Is Finally Here! #NewRelease @DonnaFaz

After seven long months of compiling, editing, organizing, rearranging, more editing, and many rounds of proof-reading, COOKING IN ALL DIRECTIONS is finally available for sale.

If you have enjoyed the recipes I post on my blog, now you can find them all in one place. The clickable table of contents allows you to quickly locate the recipe you want to make. The step-by-step instructions are, I hope, clear and easy to follow.

I included my grandmother’s macaroni and cheese recipe as well as the bonus information blog post called How To Grow Bean Sprouts which continues to be a much visited post on my blog.

COOKING IN ALL DIRECTIONS is available at these fine stores:

Kindle

iBooks Store

Nook Store

Kobo

Google

I hope you’ll look for it! Happy eating!