{"id":27535,"date":"2012-12-02T19:11:46","date_gmt":"2012-12-03T00:11:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27535"},"modified":"2012-12-02T19:11:46","modified_gmt":"2012-12-03T00:11:46","slug":"zucchini-corn-fritters-with-basil%e3%82%ba%e3%83%83%e3%82%ad%e3%83%bc%e3%83%8b%e3%81%a8%e3%82%b3%e3%83%bc%e3%83%b3%e3%81%ae%e3%83%95%e3%83%aa%e3%83%83%e3%82%bf%e3%83%bc%e3%80%81%e3%83%90%e3%82%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27535&lang=en","title":{"rendered":"Zucchini Corn Fritters with Basil
\u30ba\u30c3\u30ad\u30fc\u30cb\u3068\u30b3\u30fc\u30f3\u306e\u30d5\u30ea\u30c3\u30bf\u30fc\u3001\u30d0\u30b8\u30eb\u5165\u308a"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Zucchini Corn Fritters with Basil<\/strong>
\nDecember 2, 2012<\/em><\/p>\n

These are great for breakfast, brunch, or snack. The basil gives a nice refreshing flavor. These fritters are so flavorful that they don’t need any sauce.<\/p>\n

Zucchini Corn Fritters with Basil (makes about 12 2 1\/2 inch fritters):
\n2 zucchini (coarsely shredded)
\n1\/2 can corn
\n1\/3 cup hemp seeds
\n10~15 leaves of basil
\n1\/2 cup flour
\n1\/2 teaspoon baking powder
\n1 egg
\nsalt
\npepper
\ncanola oil (for frying)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u30ba\u30c3\u30ad\u30fc\u30cb\u3068\u30b3\u30fc\u30f3\u306e\u30d5\u30ea\u30c3\u30bf\u30fc\u3001\u30d0\u30b8\u30eb\u5165\u308a<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff11\uff12\u6708\uff12\u65e5<\/em><\/p>\n

\u4eca\u65e5\u306f\u30d6\u30e9\u30f3\u30c1\u306b\u3001\u30ba\u30c3\u30ad\u30fc\u30cb\u3068\u30b3\u30fc\u30f3\u5165\u308a\u306e\u30d5\u30ea\u30c3\u30bf\u30fc\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n

\u5c0f\u9ea6\u7c89\u306f\u3064\u306a\u304e\u3068\u3057\u3066\u5c11\u3057\u5165\u3063\u3066\u3044\u308b\u3060\u3051\u3067\u3001\u307b\u3068\u3093\u3069\u306f\u30ba\u30c3\u30ad\u30fc\u30cb\u3068\u30b3\u30fc\u30f3\u3067\u3059\u3002<\/p>\n

\u4eca\u56de\u306f\u30d0\u30b8\u30eb\u3082\u305f\u3063\u3077\u308a\u5165\u308c\u305f\u306e\u3067\u3001\u98a8\u5473\u305f\u3063\u3077\u308a\u3002<\/p>\n

\u30b5\u30ef\u30fc\u30af\u30ea\u30fc\u30e0\u3084\u30de\u30e8\u30d9\u30fc\u30b9\u306e\u30bd\u30fc\u30b9\u3001\u307e\u305f\u306f\u30c8\u30de\u30c8\u30bd\u30fc\u30b9\u306a\u3093\u304b\u3092\u3064\u3051\u3066\u3082\u7f8e\u5473\u3057\u3044\u3067\u3059\u304c\u3001\u79c1\u306f\u5b9f\u306f\u3053\u306e\u307e\u307e\u3067\u3001\u3071\u304f\u3071\u304f\u3068\u3044\u304f\u3089\u3067\u3082\u30a4\u30b1\u30de\u30b9\u3002<\/p>\n

\u30d8\u30f3\u30d7\u30b7\u30fc\u30c9\uff08\u9ebb\u306e\u5b9f\uff09\u3082\u5c11\u3057\u3044\u308c\u305f\u306e\u3067\u3001\u98df\u611f\u3082\u3077\u3061\u3077\u3061\u3001\u3068\u697d\u3057\u3081\u307e\uff5e\u3059\u3002<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Zucchini Corn Fritters with Basil December 2, 2012 These are great for breakfast, brunch, or snack. The basil gives a nice refreshing flavor. These fritters are so flavorful that they don’t need any sauce. Zucchini Corn Fritters with Basil (makes about 12 2 1\/2 inch fritters): 2 zucchini (coarsely shredded) 1\/2 can corn 1\/3 cup […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,22],"tags":[],"class_list":["post-27535","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-potatosquash"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27535"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27535\/revisions"}],"predecessor-version":[{"id":27543,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27535\/revisions\/27543"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}