What are Root Vegetables?

Root Vegetables are grown underground. Unlike your usual vegetable grown, the harvested part of the plant is the root, rather than the leafy or colorful portion that is seen above ground. Root vegetables are fairly easy to grow, with harvest ready in the Fall.

The most common root vegetables are:

• onions
• shallots
• potatoes
• sweet potatoes
• carrots
• beets
• turnips
• parsnips
• radishes
• rutabaga
• daikon

How to Roast Root Vegetables

For full details, including ingredient measurements I used, see the printable recipe card down below. Remember this is more of a how-to. Feel free to adjust how much and which veggies you want to roast. Here is step by step what to expect when roasting root vegetables:

Preheat Oven

Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)

Slice Garlic, Drizzle with Olive Oil + Bake

Slice the top off of your garlic bulbs lengthwise to reveal cloves and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.

Chop Veggies in Uniform Sizes

Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking). Place vegetables in large bowl and toss with olive oil, salt and pepper.

Add Remaining Vegetables to Pan with Garlic + Roast

Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.

Roast for 20 minutes.

Halfway Through Cooking (after the first 20 minutes):

Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.

Toss the fresh herbs in olive oil and add to sheet pan.

Continue to Roast

Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned. 

Serve

Remove from oven and serve warm. 

**Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables. 

Why Did My Vegetables Turn Out Soggy?

Chances are your oven may run cooler than most. When the oven isn’t hot enough, veggies will turn out soft and soggy instead of crispy and caramelized. Turn the oven temperature up. Pick a temperature between 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender, yet crispy.

Storage Directions

Store leftover roasted veggies in an airtight container and in the fridge for 2-3 days. To reheat and regain the crispiness, place on a baking sheet and pop in the oven at 400 F for 4-5 minutes until sizzling. You can also reheat in an air fryer.

What to Serve with Roasted Root Vegetables

Here are few protein ideas to serve with roasted veggies.

• Grilled Flank Steak
• Sous Vide Steak
• Chicken Kabobs
• Instant Pot Pork Chops
• Couscous Salad with Shrimp

More Vegetable Related Recipes to Try…

• Hummus Veggie Wrap
• Vegetable Beef Soup
• Corn, Tomato & Avocado Salad
• Roasted Green Beans
• Roasted Acorn Squash

I hope this how-to was helpful and detailed enough to get you the best roasted root vegetables you’ve ever had! The printable recipe card is below. Be sure to save, print, bookmark or share this recipe to keep it handy! Enjoy!

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Roasted Root Vegetables

Roasted Root Vegetables are what I crave with the first hint of that crisp Autumn air. Move over salad…make room for earthy, hearty, caramelized deliciousness in the form of oven roasted root vegetables. Measurements do not have to be exact…this is more of a technique than an exact recipe.

Course Side Dish

Cuisine American

Keyword roasted root vegetables, root vegetables

Prep Time 20 minutes

Cook Time 45 minutes

Servings 6

Ingredients

• 4 bulbs garlic slice top of bulb off lengthwise to reveal cloves
• 1 lb potatoes any white, gold or red variety
• 1 lb sweet potatoes
• 1/2 lb beets any color
• 1/2 lb carrots any color
• 1/2 lb parsnip
• 1 turnip
• 1/2 rutabaga
• 1 small onion any variety
• 3 tbsp olive oil
• rosemary fresh
• thyme fresh
• sage fresh
• salt to taste
• pepper to taste

Instructions

• Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)
• Slice your garlic bulbs in half lengthwise and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.
• Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking).
• Place vegetables in large bowl and toss with olive oil, salt and pepper.
• Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.
• Roast for 20 minutes.

Halfway through cooking (after the first 20 minutes):

• Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.
• Toss the fresh herbs in olive oil and add to sheet pan.
• Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned.
• Remove from oven and serve warm.
• **Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables.

The post Roasted Root Vegetables appeared first on Lauren's Latest.

What are Fried Green Tomatoes Anyway?

Fried Green Tomatoes isn’t just one of the best movies ever!!!…but are a classic Southern dish prepared with unripened tomatoes. Green tomatoes are just (red) tomatoes that haven’t ripened yet. They are firmer and not as juicy as a ripe tomato and they also have more of a tangy, yet milder taste. To make Fried Green Tomatoes, unripened tomatoes are generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. They are tasty eaten plain, with a little salt sprinkled on top or dipped in various dipping sauces such as remoulade sauce, ranch dressing, or hot sauce.

You can most easily find green tomatoes early in the growing season, as well as towards the end of summer growing season, when the weather isn’t as warm as tomatoes need to finish ripening. Dishes like this come in handy when an early frost puts an end to summer gardening and you’re left with green tomatoes on the vine.

How To Make Fried Green Tomatoes

Simply slice up your favorite type of tomatoes, dredge them in flour, egg and Panko/cornmeal and fry until golden brown and crispy. For full recipe details and ingredient measurements, see the printable recipe card down below. Here is what you can expect while making this recipe.

Prep Tomatoes + Heat Oil in Pan

Slice tomatoes 1/2 inch thick.

Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.

Prep Dredging Ingredients in 3 Separate Dishes

Whisk flour, salt and pepper in a wide dish. Whisk eggs and milk together in a separate wide dish. Whisk Panko and Cornmeal together in another wide dish.

Dredge Tomatoes to Coat

Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.

Fry Tomatoes

Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to overcrowd the pan. You may have to do this in batches depending on the size of your pan.

Remove From Pan, Salt + Serve

Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

What to Serve with Fried Green Tomatoes

• Oven Fried Chicken
• Classic Eggs Benedict
• Smoked Sausage Mac and Cheese
• Easy Oven Baked Ribs

Storing Leftovers

While these are best eaten immediately, you can store leftover Fried Green Tomatoes in an airtight container in the fridge for up to 3 days. To reheat, you can throw them in a hot skillet with a little oil or if you have an air fryer, they reheat and crisp up great there too.

Give These Recipes a Try…

• Fried Zucchini
• Zucchini Fritters
• Chicken Kabobs
• Cucumber Tomato Salad
• Corn,Tomato & Avocado Salad

Enjoy these golden little gems! The printable recipe card is below. Be sure to print/save/bookmark and share this recipe. Enjoy, friends!

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Fried Green Tomatoes

Fried Green Tomatoes are unripened tomatoes generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. These are a must have in the summer when tomatoes are in season.

Servings 4

Ingredients

• avocado oil or any neutral oil, for frying
• 4 green tomatoes large
• ½ cup milk
• 2 eggs beaten
• 1 cup flour
• ½ cup panko bread crumbs
• ½ cup cornmeal
• 2 tsp salt
• 1 tsp black pepper

Instructions

• Slice tomatoes 1/2 inch thick
• Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.
• Whisk flour, salt and pepper in a wide dish
• Whisk eggs and milk together in a separate wide dish.
• Whisk Panko and Cornmeal together in another wide dish
• Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.
• Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to crowd the pan. You may have to do this in batches depending on the size of your pan.
• Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

The post Fried Green Tomatoes appeared first on Lauren's Latest.

Make Fresh Tomato Salsa Your Own

This salsa is a take on my Homemade Salsa Recipe, but uses FRESH tomatoes instead of canned since they are now in season. If you are finding this post when tomatoes are not in season, feel free to use canned. Making salsa is a great way to use garden ripe tomatoes. This salsa is made with simple ingredients and easy to adjust the the flavors to the way you like it. Make it more or less spicy, chunky or smooth…however you like. Serve with Tortilla chips for an afternoon snack or as topping to any Mexican dish.

How To Make Fresh Tomato Salsa

Throwing this together is super simple and ready in about 10 minutes. All you need for equipment is a blender or food processor. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prep

Roughly chop tomatoes, onion and jalapeño.

Process All Ingredients

Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings as needed.

Serve

Serve with Tortilla Chips. Yum!

What Tomatoes are Best for Salsa?

I love the taste of fresh tomatoes in salsa. Honestly, any fresh tomato will do here…even better if you pulled them straight from your garden. You want to make sure that the tomatoes you use are firm, and a deep red color.

Storing Fresh Tomato Salsa

Store salsa in airtight containers for up to 3 weeks in refrigerator.

To Freeze

Place in a freezer safe, airtight container and into the freezer. Salsa should stay fresh for 3 months.

Love Salsa? Give these Recipes a Try…

• Grilled Corn Salsa Recipe
• Fresh Mango Salsa
• Holiday Cranberry Salsa
• Teedo’s Famous Salsa

Simple as that! Put your garden tomato haul to good use with this salsa recipe! The printable recipe card is below. Be sure to save/print/bookmark and share this recipe. Have a great day, friends!

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Fresh Tomato Salsa

This Salsa Recipe is so fresh and easy to make! You only need a few basic ingredients and 10 minutes. Adapt as you like!

Course Appetizer

Cuisine Mexican

Keyword fresh salsa recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 cups of salsa

Calories 44kcal

Equipment

• food processor

Ingredients

• 12 whole tomatoes roughly chopped
• 1 large vidalia onion roughly chopped, about 1 cup
• 1 jalapeno seeded and roughly chopped
• 1/2 bunch cilantro about 1 cup
• 1 lime juiced
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar

US Customary – Metric

Instructions

• Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
• Store salsa in airtight containers for up to 3 weeks in refrigerator.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 21mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 25.2mg | Calcium: 67mg | Iron: 2.1mg

The post Fresh Tomato Salsa appeared first on Lauren's Latest.

What is Tomato Pie?

Tomato Pie is a tasty traditionally southern dish that is enjoyed all over the world. It’s a savory pie made with chopped fresh garden tomatoes and basil, topped with a creamy mayonnaise/cheese mixture, then baked in a pie crust shell until golden brown and bubbly. Slice and serve it like a pie, warm or room temperature, as the main dish or side.

Fail Proof Pie Crust

You can use a store bought pie crust- no problem (and less mess). If you want to make your own from scratch, I have a fail proof pie crust recipe that I love and is easy to make.

What Kind of Tomatoes are Best in a Tomato Pie?

I’ve made this pie with a couple different types of tomatoes and they all work well. The heirloom tomatoes used in today’s recipe make for a beautiful presentation, but I also recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don’t contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato as long as you draw out the moisture properly. More on that later.

How To Make Tomato Pie

Using up all those garden tomatoes towards the end of summer is a great feeling. This Tomato Pie recipe is savory and delicious and comes together with 3 different cheeses, tomatoes, basil and a handful of other ingredients. For full recipe details, see the printable recipe card down below.

Prep Pie Crust + Preheat Oven

Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking. Preheat oven.

Slice Tomatoes and Draw Out Moisture + Slice Shallots

Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface. You can also layer tomatoes around a colander to dry the moisture out that way.

Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.

Slice shallots very thinly and set aside.

Make the Filling

Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Assemble the Pie + Bake

Pat tomatoes dry with a paper towel.

Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation). Bake at 425° for 30-45 minutes or until lightly golden brown.

Cool + Serve

Allow to cool completely before cutting into 8 equal pieces. Tomato Pie can be served warm or at room temperature.

What To Serve With Tomato Pie?

Tomato pie is one of those dishes that can act as a main dish or as a side dish/appetizer. Here are few ideas for dishes that pair well with Tomato Pie.

• Smoked Pork Butt
• Baked Chicken Legs
• Zucchini Fritters
• Corn on the Cob
• Pasta Salad
• Fried Zucchini
• Grilled Asparagus

Storage Directions

For pies in general, I usually leave the pie in the pan/plate it was baked in. Tightly wrap plastic wrap over the top and store in the fridge. Tomato Pie will stay fresh for 4-5 days. You could also transfer it to an airtight container with a lid.

Can I Freeze Tomato Pie?

I would say no, because tomatoes and mayonnaise don’t freeze and thaw very well. The juice from tomatoes will cause the crust to become soggy.

Love Tomatoes? Give These Recipes a Try….

• Tomato Basil Tortellini Soup
• Cucumber Tomato Salad
• Tomato Basil Soup
• Vegetarian Spaghetti Sauce
• Caprese Salad

I hope you love this recipe as much as we do! Be sure to save/print/bookmark and share this recipe with your friends and family. The printable recipe card is below. Have a great weekend, friends!

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Tomato Pie

Tomato Pie is one of the best ways to use up some of your fresh garden tomatoes. For this savory side dish, appetizer or even main course, simply layer fresh tomatoes, shallots, basil and a delicious cheese mixture in a pie crust and bake away!

Course Appetizer, Dinner, Side Dish

Cuisine American, Southern

Keyword Tomato, Tomato Pie

Prep Time 45 minutes

Cook Time 45 minutes

Servings 8

Calories 402kcal

Ingredients

• 1 Pie Crust prepared

For the filling

• 2 ½ lbs tomatoes sliced about 1/4 inch
• 1 tsp salt for tomatoes
• 2 shallots thinly sliced
• ½ cup basil chiffonade
• 3/4 cup mayonnaise
• 1 egg beaten
• ½ cup parmesan cheese grated
• 1 cup mozzarella cheese shredded
• 1 cup sharp cheddar cheese shredded
• 1 tsp salt
• black pepper freshly ground, to taste

Instructions

• Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
• Preheat oven to 425° F.

Prepare Tomatoes and Shallots:

• Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
• Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
• Slice shallots very thinly and set aside.

For filling:

• Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Put it all together:

• Pat tomatoes dry with a paper towel.
• Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
• Bake at 425° for 30-45 minutes.
• Cool completely before cutting into 8 equal slices.
• Can be served warm or at room temperature.

Nutrition

Calories: 402kcal | Carbohydrates: 18g | Protein: 12g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 1098mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 20mg | Calcium: 273mg | Iron: 1mg

The post Tomato Pie appeared first on Lauren's Latest.

Zucchini Overload

Za-za-zucchini! Do you have zucchini coming out of your ears from your garden? I sure do! There are so many recipes I’m finding for zucchini! It’s crazy. Lots of zucchini brownies, zucchini chocolate cupcakes and of course zucchini bread. But today is all about stuffed zucchini! These are the bomb. Totally simple and low carb. I decided to use sausage and peppers and stuff that little mixture into some zucchini for a tasty little meal. Seriously. It was super yummy. And pretty simple too

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats are an easy one pan meal that covers all the bases. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe.

Prep + Preheat

Preheat oven. Slice zucchini in half and scoop out seeds, using a spoon. Sprinkle with salt and pepper and place flesh side up in a bake 9×13 pan. Bake for 30 mins.

Sauté Veggies + Sausage

While the zucchini is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.

Could I use a different sausage?

Absolutely! If turkey sausage isn’t your thing or don’t have it on hand, you could use chicken, pork, beef sausage…whatever you prefer will work for the filling.

Adding Filling to Zucchini Boats + Bake

Once zucchini is finished baking, fill with sausage and peppers mixture, top with mozzarella cheese and return to oven to bake. If you’d prefer a crunchier zucchini 10-15 minutes would be sufficient. If you’d like it softer, bake 30 minutes.

Serve Warm

Once the cheese is melted and the stuffed zucchini boats are as crunchy or as tender as you’d like, serve!

What To Serve with Stuffed Zucchini Boats?

While these could totally be a meal on their own, here are a few idea to help you out:

• Cucumber Tomato Salad
• Harvest Apple Blue Cheese Salad
• Tomato Basil Soup
• Minestrone Soup
• Pasta Primavera

Storing Zucchini Boat Leftovers

Store leftovers in an airtight container in the fridge for up to 2-3 days.

To Make Ahead and Freeze

Allow Zucchini Boats time to cool completely. Place in an airtight, freezer safe container. These will stay fresh in the freezer for about 1 month.

Other Stuffed Recipes You Might Like:

Chicken Bacon Alfredo Stuffed Spaghetti Squash

Enchilada Stuffed Mushrooms

Cheesy-Stuffed Garlic Butter Crescent Rolls

Alfredo Stuffed Shells

Love Zucchini? Here are a Few Recipes using Zucchini:

• Zucchini Fritters
• Fried Zucchini
• Soft Zucchini Bread Recipe (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies

These are super easy to do and make a great way to use up a lot of zucchini FAST! Be sure to print/save/bookmark or share this recipe, to keep it handy. The printable recipe card is below. Have a great day, friends!

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Sausage and Peppers Stuffed Zucchini Boats

These Sausage and Peppers Stuffed Zucchini Boats are a great low carb meal that is delicious and one of the best ways to eat zucchini! Enjoy!

Course Dinner

Cuisine American

Keyword Stuffed Zucchini Boats

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 315kcal

Author Lauren’s Latest

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small onion diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 3 turkey sausages diced
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 cup pizza sauce or marinara sauce
• 3/4 cup mozzarella cheese grated

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Slice zucchini in half and scoop out seeds. Place in a 9×13 pan and sprinkle with salt and pepper and bake for 30 minutes.
• While that is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned, 5-7 minutes. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.
• Once zucchini is finished baking, fill with sausage and peppers, top with cheese and return to oven to bake. If you'd prefer a crunchier zucchini 10-15 minutes would be sufficient. If you'd like it softer, bake 30 minutes.
• Serve hot.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 812mg | Potassium: 948mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 72.2mg | Calcium: 164mg | Iron: 2.3mg

The post Stuffed Zucchini Boats appeared first on Lauren's Latest.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

• sour cream
• grated cheddar cheese
• green onions
• tzatziki sauce
• garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

• Lemon Zucchini Cookies
• Zucchini Brownies
• Fried Zucchini
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

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Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 8 small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

• 1 medium zucchini grated
• 3 tbsp onion finely grated
• 1 egg
• 3 tbsp all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2-3 tbsp butter for frying
• 1/4 c parmesan cheese grated
• 1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

• cheese
• sour cream
• green onion etc.

US Customary – Metric

Instructions

• Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
• Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
• Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

The post Zucchini Fritters appeared first on Lauren's Latest.

What to Serve with Fried Zucchini?

Serving fried zucchini as a side or appetizer is an easy addition to a meal. I like to serve it with a protein such as fish, chicken or steak. Here are a couple ideas to get you started.

• Baked Salmon
• Grilled Flank Steak
• Chicken Cordon Bleu Casserole
• Baked Chicken Legs

Why is my Fried Zucchini Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your sliced zucchini and press down gently to absorb the extra water. Another method is to salt the zucchini before dredging in egg and the flour mixture, but I haven’t found that to be necessary.

How to Make Fried Zucchini

Making these is so quick and easy! For full recipe details and measurements, see the printable recipe card down below.

Slice Zucchini + Remove Moisture

Slice zucchini into 1/4 inch rounds, pat dry with paper towels.

Combine Ingredients + Beat Eggs Separately

In a small bowl, mix flour, salt and garlic powder. In a separate small bowl, beat eggs.

Heat Oil

Heat enough oil to cover the bottom of shallow pan.

What kind of Oil should I use?

You want to use a neutral oil like canola or avocado oil for frying.

Dredge Zucchini

While oil is heating up, dredge zucchini rounds in flour mixture, then egg, then flour mixture again.

Fry Zucchini

Fry zucchini in batches on medium heat for 2-4 minutes per side until browned. Once browned, remove from pan onto a paper towel lined platter. Repeat until all zucchini rounds are fried.

Add Parmesan Cheese + Serve

Sprinkle with freshly grated parmesan cheese. Serve!

Variations

For a different flavor, try adding chili flakes, parmesan cheese or cayenne pepper to the flour mixture before frying. You could also experiment with seasoned bread crumbs like Italian breadcrumbs or Panko breadcrumbs instead of flour.

Dipping Sauce

While Fried Zucchini tastes great as is, dipping them in ranch or marinara sauce takes these to the next level! Give it a try!

Storing Leftovers and Reheating Directions

Fried Zucchini is best when eaten right away. If you have leftovers, store them in an airtight container in the fridge for 1-2 days.

The best way to reheat them is in the oven or air fryer. You can broil them on low for a couple minutes…keeping a close eye on them to prevent burning! You can also place them in a 375 degree oven for 5 minutes or until heated through.

Love Zucchini? Give These Other Zucchini Recipes a Try!

• Soft Zucchini Bread (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting
• Zucchini Pizza Boats

There ya go! Super simple recipe and an easy way to get some veggies into your meal. Be sure to print/save/bookmark/share this recipe! Leave a comment and let me know what you think! Have a great day, friends!

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Fried Zucchini

Fried Zucchini is wildly addicting and our favorite way to eat zucchini lately. Served as a side or appetizer, these will quickly disappear, just as fast as you can fry them up!

Course Appetizer, Side Dish

Cuisine American

Keyword fried zucchini, zucchini, zucchini chips

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Calories 158kcal

Ingredients

• 1 zucchini sliced into 1/4 inch rounds
• 2-3 tbsp flour
• 2 eggs beaten
• course salt to taste
• ½ tsp garlic powder
• ¼ c parmesan cheese
• neutral oil such as Canola or Avocado, for frying

Instructions

• Slice zucchini into 1/4 inch rounds, pat dry with paper towels.
• Mix flour, salt and garlic powder. Beat eggs.
• Heat enough oil to cover the bottom of shallow pan
• Dredge zucchini rounds in flour, then egg, then flour again.
• Fry zucchini in batches on medium heat for 2-4 minutes per side until browned.
• Remove zucchini from pan onto a paper towel lined platter.
• Sprinkle with freshly grated parmesan cheese.

Nutrition

Calories: 158kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 271mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 190mg | Iron: 2mg

The post Fried Zucchini appeared first on Lauren's Latest.

Perfect for Summer Grilling

Finding fresh corn that is sweet is pretty easy in July and August! I have a really great, simple tutorial on how to grill corn with or without the husk and the benefits of both methods. This is a really simple recipe to throw together (about 20 minutes) especially if you’re already grilling burgers, honey garlic shrimp or charring off some baked ribs.

How to Make Grilled Corn Salsa

Feel free to use an indoor or outdoor grill, weather permitting. I actually waited for a break in the rain to cook these babies up. Thankfully, they only take 5 minutes or so. Then you chop up a few veggies and stir it all together. I’d say this should be about 20 minutes from start to finish. For full recipe details, see the printable recipe card down below.

Preheat Grill + Prep Corn for Grilling

Preheat indoor or outdoor grill to high heat. Shuck corn if using this method. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.

Chop Other Veggies

While corn is cooling, chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.

Stir to Combine + Serve with Chips

Stir corn into the bowl with other ingredients and season with salt and pepper. Serve this Corn Salsa Recipe with chips.

Looking for even more salsa recipes? I’ve got you covered: Basic Salsa Recipe, Holiday Cranberry Salsa, Mango Avocado Salsa, Pomegranate Salsa, Sweet & Spicy Salsa with Homemade Whole Wheat Chips, Teedo’s Famous Salsa, and Charred Corn Salad.

Customize this Recipe

As with many of my recipes, I’m going to encourage you to adjust this Corn Salsa Recipe as you like! Definitely use this recipe as a guideline since it’s delicious as is and this is how I like to make my Corn Salsa. If you aren’t comfortable switching things up, this is a great version as is. But if you like things spicy, add in more jalapenos. If you want it mild, put in half, or leave them out altogether. If you want it zestier, toss in some more lime juice. Don’t like the zip lime juice has? Just add half!

Go ahead! Take the plunge, live on the wild side, and change it up if you feel so inclined.

Storing Grilled Corn Salsa

Store any leftover salsa in an airtight container, in the fridge for up to 4 days. Beyond this time, the veggies start to wilt and get mushy.

To Freeze: Corn Salsa can also be frozen and eaten later. Place into the freezer in a freezer safe, airtight container for up to 3 months. Allow to thaw in the fridge overnight when ready to use.

More Corn Recipes to Try!

• Mexican Street Corn Recipe
• Corn, Peach & Basil Burrata Salad
• Buttery Corn Casserole
• Seriously *the best* Cornbread Recipe

Printable recipe card is below! Enjoy!

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Grilled Corn Salsa Recipe

This Grilled Corn Salsa Recipe is perfect for a summer appetizer or just as corn salsa dip for any day! Eat with chips or plain!

Course Appetizer, Dip

Cuisine Mexican

Keyword corn salsa, corn salsa recipe, grilled corn salsa

Prep Time 12 minutes

Cook Time 10 minutes

Total Time 22 minutes

Servings 4 servings

Calories 78kcal

Author Lauren’s Latest

Ingredients

• 3 ears white Corn or Yellow Corn
• 1 jalapeno diced finely
• 2 green onions chopped
• 1 medium tomato diced
• 1/4 cup cilantro chopped
• 1 lime juiced
• salt & pepper to taste
• tortilla chips

US Customary – Metric

Instructions

• Preheat indoor or outdoor grill to high heat. Shuck corn. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.
• While corn is cooling, you can chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.
• Stir corn into the bowl with other ingredients and season with salt and pepper. Serve with corn chips.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 289mg | Fiber: 3g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg

The post Grilled Corn Salsa Recipe appeared first on Lauren's Latest.

Why You Should Learn How To Grill Corn This Summer

If you are going to be firing up that grill this summer for some tasty ribs or burgers, throwing a few ears of corn on the grill is so convenient and makes a fantastic side for any summer meal! Not only is it convenient to cook a tasty sweet and savory side onto the grill along with your main course, but it adds amazing flavor to an otherwise boring ear of corn. Read on, friends…this is a great way to cook your corn!

Grilling Corn in the Husk vs Directly on the Grill

This blog post will give directions on how to cook your corn on the cob still in the husks and how to grill it with the husks removed. Why keep the corn in their husks to grill? If you soak the ears of corn in water first, the corn will first steam until its completely cooked while staying protected in the husks, avoiding char. Of course you can pull the husks away after you finish cooking them to char up the kernels, but this is a great method to keep moisture in the corn and keep it that bright and beautiful yellow color.

Grilling corn in foil or directly on the grill are other options as well if you’d prefer to shuck the corn before grilling. Either wrap in foil or keep it bare and throw it on a cooler spot on the grill to slowly cook. As the hot air cooks the corn, it will turn that bright yellow color while also getting slightly charred, adding amazing flavor. Yum!

How To Grill Corn In the Husk

I really do prefer this method to any other when it comes to grilling corn on the cob. The husks protect the corn, you can keep it on the grill longer without any repercussions, and it tastes amazing!

Remove the Corn Silk

Carefully open up the corn by pulling the husks down while still leaving them attached at the base of the ear. Remove the silk from the husks and the corn. Pull the husks back up around the corn cob.

Soak Corn in Water

For 20-30 minutes before grilling, soak your ears of corn in a large bowl or bucket of cold water with a big pinch of salt.

Can I Skip Soaking the Corn in Water?

No! The water helps the husks from burning on the grill while also adding moisture to the ear to help it steam and cook all the way through.

Grill the Corn

After the corn has soaked, add it to the hot grill and let it cook about 20 minutes at a medium to high temperature, turning every few minutes. I cooked mine at 550° F. It is done when the kernels are bright yellow over the whole ear of corn. You can remove the husks and char the edges, if desired…but it’s totally optional. Serve hot.

How to Grill Corn Without the Husk

If you love roasty, toasty corn on the cob, this is the way to grill your corn! Whether you’re using foil or grilling the corn directly on the BBQ, this is another way you can do it.

Shuck Corn

Remove the husks and silk from all ears of corn. Rinse to remove any last silk hairs.

Wrap Corn in Foil (optional)

If desired, wrap corn cobs individually in aluminum foil.

Why Would I Wrap My Corn in Foil?

Adding a layer of foil onto your corn can help prevent charring. While you may have hot spots on the grill and those can still char the kernels, it’s one layer of protection. If you are grilling over an open flame (like when camping), I would suggest wrapping corn in foil.

Grill Corn

It is best to grill corn that is going directly onto the grill at a lower temperature to ensure it cooks before it gets charred all the way through. Find those cooler spots on the grill for best corn placement. Around the edges or on a higher rack on the grill is great at first, just to ensure its cooked. Then for extra char, add it to a hotter part of the grill for that finishing touch.

How Long to Grill Corn

Grilling Time for Corn in the Husk

Cooking corn on the cob for 20-30 minutes in the husk is perfect on a medium to high grill temperature. Because the ear is protected by the husks, you can easily keep these on the grill longer without having to worry about too much charring or burning.

Grilling Time for Corn in Foil or Directly on the Grill

Grilling corn directly on the grill will take less time, 10-15 minutes depending how hot your grill is and how frequently you are flipping your corn. You don’t want the grill to be too hot because it will burn before it ever gets a chance to cook, so find those cooler parts of the grill to start them off and then go from there.

When in Doubt, Your Corn is Done When….

It is that bright golden yellow color. You can see the difference from the raw corn on the cob versus the ones I pulled from the grill after cooking them. All grills are all a little different, so while my cook times are relatively accurate, I want you to use those as a guideline and not the hard and fast rule. Look for the bright yellow color. With that being said, corn is completely edible and delicious in its raw form, so nobody is going to be hurt if it’s not fully cooked.

Delicious Flavored Butters for Grilled Corn

Oh man, you can’t have corn on the cob without butter! While I love a sweet and crunchy corn on the cob in late summer, it gets even better with butter! Here are a few tasty options:

• Honey Butter – I know that seems bizarre, but don’t knock it ’til you try it. So good!
• Green Chile Cilantro Butter – try blending salted butter with some diced green chiles and cilantro. A yummy and spicy butter to slather onto your grilled corn
• Bleu Cheese Butter – butter and bleu cheese mixed together and added onto some grilled corn? Sign me up.
• Basil Butter – add some fresh basil, garlic and parmesan cheese to some salted butter and slather that onto your corn. See how delicious that is!

Other Recipes Using Fresh Corn on the Cob

• Mexican Street Corn (a delicious, classic recipe that is so so addicting!)
• Grilled Corn Salsa
• Corn and Avocado Salsa
• Corn, Basil, Avocado & Tomato Salad
• Mexican Street Corn Guacamole
• Mexican Corn Salad Hot Dogs

Delicious Grilled Main Courses to Enjoy with Corn

• Grilled Garlic Flank Steak and Strawberry Salad
• Ribs and Baked Potatoes
• Favorite Turkey Burgers and Kettle Chips
• Honey Garlic Grilled Shrimp and Butter Rice
• Cilantro Lime Chicken Skewers
• Spatchcock Chicken and Broccoli Salad
• Smoked Chicken Wings

So there you have it! A super simple and delicious way to make your corn all summer long! I hope you will give it a try because it truly is a treat, especially if you get some super sweet ears of corn.

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How to Grill Corn

Grilling some chicken or burgers this summer? Well look no further for your new favorite summer side dish. Learn how to grill corn with this simple tutorial!

Course Side Dish

Cuisine American

Keyword corn

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 servings

Calories 1kcal

Cost $2

Equipment

• 1 BBQ grill

Ingredients

• 4 whole ears of fresh sweet corn

Instructions

Grilling Corn in the Husk

• Carefully open up the corn by pulling the husks down while still leaving them attached at the base of the ear. Remove the silk from the husks and the corn. Pull the husks back up around the corn cob.
• For 20-30 minutes before grilling, soak your ears of corn in a large bowl or bucket of cold water with a big pinch of salt. The water helps steam the corn while preventing the husks from burning too quickly.
• After the corn as soaked, add it to the hot grill and let it cook about 20 minutes at a medium to high temperature, turning every few minutes. I cooked mine at 550° F. It is done when the kernels are bright yellow over the whole ear of corn. You can remove the husks and char the edges, if desired, but it's totally optional. Serve hot.

Grilling Corn Without the Husk

• Remove the husks and silk from all the ears of corn. Rinse to remove any last silk hairs. If desired, wrap corn on the cob individually in aluminum foil.
• Adding a layer of foil onto your corn can help prevent charring. While you may have hot spots on the grill and those can still char the kernels, it's one layer of protection. If you are grilling over an open flame (like when camping), I would suggest adding foil to the corn.
• It is best to grill corn that is going directly onto the grill at a lower temperature for 10-15 minutes to ensure it cooks before it gets charred all the way through. Find those cooler spots on the grill for best corn placement. Around the edges or on a higher rack in the BBQ is great at first, just to ensure its cooked. Then for extra char, add it to a hotter part of the grill for that finishing touch. Serve hot.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post How to Grill Corn appeared first on Lauren's Latest.

Best Cucumbers for Making Homemade Pickles at Home

The best cucumbers to use for homemade pickles are called Kirby Cucumbers. Kirby’s are basically any small variety of cucumber that are small and grown specifically for pickling. They are easy to find at any farmer’s market during the summer or even your local grocery or Whole Foods might have them. These are the kind that will stay crunchy after being pickled. Since I developed this recipe before cucumber season in the early spring, I used Persian Cucumbers which would be considered the next best thing.

Water Bath Canning Not Required

If you were wanting to make shelf stable cucumbers that you could store in your pantry for years to come, I would 100% recommend Water Bath Canning your jars of pickles. But since we are making ‘fridge pickles’, we won’t be water bath canning them because they will keep in the fridge for up to 3 months (or even longer).

Vinegar, Flavorings and More!

I love the clean and crisp flavor of a dill pickle with a hint of garlic, so that is how I made these! Every ingredient was used for a reason and I’m going to break it down for you:

• White Vinegar – gives a sharp and crisp zing.
• Dill Weed and Garlic – for serious flavor. Yum!
• Kosher Salt – I love a salty pickle and am morally against sweet pickles.
• Granulated Sugar – to help balance out the salt and vinegar.
• Black Peppercorns and Red Pepper Flakes – meant for a little heat.

While I keep things pretty basic, here are a few more ingredients you can add to this homemade dill pickle recipe to experiment with: mustard seeds, jalapeños, dill seeds, fresh dill, yellow or sweet onion, coriander seeds and bay leaves.

How to Keep Homemade Pickles Crisp

There are a few tricks to ensuring your pickles stay crisp.

Choose Small, Firm, FRESH Pickles

The freshest ones will be from your local farmers market, and you can usually find the small Kirby Cucumbers there as well.

Cut Off the Blossom End of Cucumbers

This eliminates the enzyme they contain that naturally softens the cucumber. This may be the most important step to getting the most crisp pickles!

Brine Cucumbers

If you have time, it’s a good idea to soak your cut cucumbers in a salt water mixture to draw out some of the moisture.

Add Tannins

Another secret to getting crispy pickles is to add leaves to your jar that contain tannins, like Cherry, Raspberry or Grape Leaves.

How to Make Homemade Dill Pickles

While the process for making homemade pickles is pretty straight forward, it does take some time (at least 24 hours) since the cucumbers have to ‘pickle’. But the total active time is pretty minimal.

Prepare Jars

Wash and dry pint jars. Set aside.

Slice Cucumbers

Wash cucumbers, cut off ends and slice into quarters, lengthwise. Add upright into jars and top each with one smashed garlic clove. Set aside.

Make the Pickling Liquid

Make the pickling liquid by combining dill, vinegar, water, salt, peppercorns, sugar and red pepper flakes into a small pot. Place over medium heat and stir until salt and sugar has dissolved; about 2 minutes.

Refrigerate

Remove from heat and cool 10 minutes. Pour overtop of cucumbers, add lid and refrigerate at least 24 hours.

Let’s Use Those Homemade Pickles

Besides just eating these pickles straight up, I thought it would be helpful to list a few of my favorite recipes that call for dill pickles.

• Tuna Salad
• Egg Salad
• Best Burger Recipe
• Classic Deviled Eggs
• Deviled Egg Potato Salad

So there you have it! A Homemade Dill Pickle Recipe that is easy enough for anyone to make! I hope you love this recipe as much as we did! Have a great day, friends!

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Homemade Dill Pickles

Make Dill Pickles at home with this simple recipe! Persian Cucumbers are soaked in a garlic and dill pickling liquid and kept in the fridge for the most glorious, crunchy homemade pickles. Give this Dill Pickle Recipe a try today!

Course Snack

Cuisine American

Keyword how to make dill pickles, pickles

Prep Time 1 day

Cook Time 5 minutes

Total Time 1 day 5 minutes

Servings 12 servings

Calories 15kcal

Cost $5

Equipment

• 2 pint jars

Ingredients

• 1.5 pounds persian cucumbers
• 2 small garlic cloves smashed
• 1/2 tablespoon dried dill weed
• 1 cup white distilled vinegar
• 1 cup water
• 1 tablespoon kosher salt or pickling salt
• 1/2 teaspoon whole peppercorns
• 1 teaspoon granulated sugar
• 1 pinch red pepper flakes or more, as desired

Instructions

• Wash and dry pint jars. Set aside.
• Wash cucumbers, cut off ends and slice into quarters, lengthwise. Add upright into jars and top each with one smashed garlic clove. Set aside.
• Make the pickling liquid by combining dill, vinegar, water, salt, peppercorns, sugar and red pepper flakes into a small pot. Place over medium heat and stir until salt and sugar has dissolved; about 2 minutes.
• Remove from heat and cool 10 minutes. Pour overtop of cucumbers, add lid and refrigerate at least 24 hours.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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