I hate wasting food but I also often find that we have leftover ingredients when we make certain recipes. This means I’m often on a mission to find recipes to fit the odd amount of ingredients I have left over.
We recently made our favorite Farmer’s Market Pasta Bake and had a whole zucchini and a bunch of chopped carrots leftover. I tried eating them plain, but that’s just not my thing. We had made squash and corn croquettes last summer, and John asked if the same concept would work for the ingredients we had left from the pasta bake.
I found several recipes for zucchini and carrot fritters but decided to do our own version of the ingredients and the amounts. Quite truthfully, we chose these quantities based on how much zucchini we had left! Continue Reading →