Kate’s Kitchen: The Ultimate Appetizers

If you haven’t figured it out by this point, I love food.

This afternoon I decided “lunch” in it’s typical form didn’t sound great, so I threw together some appetizers. All of these are very easy, fairly cheap and most importantly, delicious. All of these appetizers are fairly good dishes from season to season. The only one you’d want to switch up is the fruit salad, mixing in seasonal fruits. Mmmmmm.

The other beautiful thing about tapas-like eating is that you can please lots of different palates if you’re feeding more than yourself. “Oh you don’t like meat? No problem. You’ve got a gluten allergy? NBD.” 

Zucchini Fritters (Serves about 4)




  • 2 Zucchinis
  • 1/2 Cup of Flour
  • 2 Eggs
  • 1/2 Cup of Bread Crumbs
  • 1/2 Cup Grated Parmesan Cheese
  • Sea Salt
  • Canola Oil
  • Thousand Island Dressing (Optional)


  1. Slice zucchinis into quarter-inch round slices (You can really go as thin or as thick as you’d like on these.)
  2. Mix bread crumbs and parmesan cheese together in a bowl.
  3. Whisk eggs together in a bowl, mixing the whites and the yolks together.
  4. Pour flour in a separate bowl.
  5. Take each zucchini slice through an assembly line — dipping it in the flour first, egg second, and bread crumb parmesan cheese mixture… I like to really pack things on at the end.
  6. Set everything aside, and once the zucchinis are prepared, turn canola oil on high in a skillet.
  7. Carefully fry the zucchinis until they’re golden brown, then flip.
  8. Once the other side is golden brown, remove fritters and place on a paper towel to dry.
  9. Sprinkle sea salt to taste.

Powdered Fruit




  • Strawberries
  • Peaches
  • Powdered Sugar


  1. This is THE easiest snack to have ever been — cut up your desired fruit, and sprinkle powdered sugar on top.
  2. Bon Appetite!

Perfectly Golden French Fries (Serves about 4)



  • 2 Potatoes
  • Sea Salt
  • Canola Oil


  1. Pre-heat your oven to 400 degrees.
  2. Slice potatoes into long wedges and coat them in canola oil.
  3. Evenly spread potatoes onto a cookie sheet, and sprinkle them with sea salt.
  4. Bake potatoes for 15 minutes, remove and flip, and bake for another 15 minutes.

Heirloom Tomato Mozzarella Salad




  • Heirloom Tomato
  • Fresh Mozzarella
  • Fresh Basil
  • Balsamic Vinaigrette
  • Extra Virgin Olive Oil
  • Sea Salt


  1. This is another one that’s too easy — Slice tomato and mozzarella cheese.
  2. Lay down four tomatoes, top them with a fresh basil leaf, and place a slice of mozzarella on the very top.
  3. Drizzle a line of olive oil across the tops of each stacks.
  4. Follow the olive oil drizzle with a drizzle of balsamic vinaigrette.
  5. Sprinkle sea salt.

Hope you’re all having a lovely Sunday!

For now I must be going. Talk soon, friends.


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