I made Bon Appetit’s Zucchini-Lentil Fritters. This is actually the second time I attempted this recipe, but the first time, due mainly to lack of experience, I screwed up, panicked, and ended up just blending all of the ingredients together, so the end result lost the attractive textural qualities of the model. (Still tasted good though.) I still fudged it a little this time since I didn’t use fresh parsley — I had some parsley that had dried and just integrated it into the batter. I also sliced the zucchini more thinly than last time since the fat wedges I had last time seriously weakened the integrity of the patty. Surprisingly, the result looks fairly close to the original.
This is also the first use of my cast-iron skillet. Previously, some anxiety and…anticipatory laziness (?) about cleaning the skillet after cooking kept me from using it. Was really a non-issue though — the bigger pain was draining the oil since the skillet feels like it weighs about 35 lbs so it was sort-of torquing my wrist as I held it. Anyway, this definitely stands to become one of my go-to side dish recipes.