Our Budget-Friendly Pesto Recipe

Basil pesto is traditionally made with pine nuts and all basil, but unless you grow your own basil and already have pine nuts in your pantry, that can get real expensive real quick. This version is inspired by traditional pesto but uses roasted sunflower seeds and a mix of basil and spinach to keep things budget-friendly. I’ve found they’re much more affordable, and you’d never guess it’s a twist on the original because it still packs so much flavor! The sunflower seeds add a rich, nutty depth, and the garlic, Parmesan, and fresh basil make each bite taste just right. 😋

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Budget-Friendly Pesto

This Budget-Friendly Homemade Pesto uses sunflower seeds, basil, and spinach for a delicious and affordable twist on the classic.

Step-by-step photos can be seen below the recipe card.

Course Dip, Sauce

Cuisine American, Italian

Total Cost $5.36 recipe / $0.67 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings (2 Tbsp each)

Calories 175kcal

Author Jennie Alley

Equipment

• Food Processor

Ingredients

• 3 large garlic cloves minced, $0.24
• ¼ cup unsalted roasted sunflower seed kernels 33g, $0.38*
• ½ cup Parmesan cheese grated, (60g) $0.74
• 1 tsp salt $0.02
• 1½ cups fresh basil 40g, $1.99**
• 1½ cups fresh baby spinach $0.41**
• 1 Tbsp lemon juice $0.06
• ½ cup olive oil 4 oz., $1.52

Instructions

• Gather all ingredients. Wash and dry basil and baby spinach leaves thoroughly.
• In a food processor, add garlic, sunflower seeds, parmesan cheese, and salt, and pulse until chopped. Then, add basil and spinach leaves, continuing the process until roughly chopped.
• Add lemon juice, and then while the food processor is running on low, add the olive oil in a steady stream until smooth. Now it's ready to enjoy however you please!

See how we calculate recipe costs here.

Notes

*Salted roasted sunflower seed kernels may be used, just remember to either reduce or completely eliminate the additional salt in the recipe. 

**If you have a huge bumper crop of basil that needs to be used up, feel free to use only basil and no spinach. Same great taste; however, the finished product may not be as vibrantly green.

**Please do not substitute dried or frozen basil and/or spinach for this recipe. Fresh is best!

 

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 175kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Sodium: 406mg | Fiber: 1g

how to make Budget-Friendly Pesto step-by-step photos

Gather all of your ingredients. Be sure to wash and dry the basil and spinach thoroughly before starting.

Process the ingredients: Add 3 large minced garlic cloves, ¼ cup unsalted roasted sunflower seed kernels, ½ cup grated Parmesan cheese, and 1 tsp salt to a food processor. Pulse these ingredients until chopped.

Now add the washed and dried 1½ cups fresh basil and 1½ cups baby spinach leaves. Keep processing until everything is roughly chopped.

Pour in 1 Tbsp lemon juice, and while the food processor is running, add ½ cup olive oil in a steady stream until smooth.

Now your homemade pesto on a budget is ready for you to enjoy however you like!

Variations to Try!

This homemade pesto sauce is quite adaptable, so don’t be afraid to get creative with whatever ingredients you have in your kitchen. After all, using what you’ve got is one of the easiest ways to keep things budget-friendly! Here are some variations I think you’ll like:

1. Swap out the sunflower seeds for any other seed or nut. Pumpkin seeds, walnuts, or almonds all work great. And of course, if you’ve got pine nuts, go for it! I’d even consider toasting the nuts in a skillet first to add more flavor (like we do in our zucchini and toasted almond salad).
2. Omit the basil and spinach altogether, and replace them with kale to make a homemade kale pesto!
3. Try using roasted garlic for a sweeter, mellower garlic flavor
4. Substitute some of the basil/spinach with other herbs, like parsley or cilantro, for a different flavor
5. Make it vegan and dairy-free by using your favorite vegan Parmesan alternative

Storage Instructions

Homemade pesto, when stored properly in the refrigerator, typically lasts for up to 1 week. Keep it in an airtight container and stir before using again.

To extend its shelf life, you can freeze this recipe for up to 2-3 months. I personally like to freeze individual servings in an ice cube tray. Just make sure to cover each serving of pesto with a drizzle of olive oil to protect the fresh herbs from freezer burn! Once frozen, your homemade spinach and basil pesto can be removed from the tray and stored in a ziplock bag or freezer-safe container.

More Homemade Sauce Recipes

Alabama White Sauce

$1.74 recipe / $0.15 serving

Vodka Sauce

$8.47 Recipe/ $1.05 Serving

Easy Enchilada Sauce

$1.32 batch

Chimichurri Sauce

$4.23 serving / $0.71 recipe

The post Budget-Friendly Pesto appeared first on Budget Bytes.

“I loved every part of this salad. The balsamic vinaigrette was perfect. I made mine exactly as the recipe stated and it was perfect. My husband doesn’t like feta so I left that off of his, but he loved it too. I will definitely make this again.”

Kate

Easy Strawberry Spinach Salad Recipe

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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $8.72 recipe / $2.18 serving

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 side salads

Calories 405kcal

Author Marsha McDougal

Equipment

• Jelly Jars
• Chef’s Knife
• Nonstick Fry Pans

Ingredients

Balsamic Vinaigrette

• ⅓ cup olive oil $1.10
• 3 Tbsp balsamic vinegar $0.45
• 2 Tbsp honey $0.50
• ½ Tbsp Dijon mustard $0.09
• 1 garlic clove minced, $0.08
• ½ tsp dried basil $0.05
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.02

Candied Pecans

• ½ Tbsp butter $0.07
• 2 Tbsp brown sugar $0.08
• 1 pinch salt $0.01
• ½ cup chopped pecans $1.15*

Salad

• ½ lb fresh strawberries sliced, $1.25
• ¼ red onion thinly sliced, $0.21
• 2 oz feta cheese crumbled, $1.82**
• 8 oz baby spinach $1.83

Instructions

• Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
• Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
• Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
• Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
• Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
• Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
• Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Video

Notes

*The soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese, or blue cheese would also work well.

**The candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

HOW TO MAKE STRAWBERRY SPINACH SALAD STEP-BY-STEP PHOTOS

Make the balsamic vinaigrette: Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, ½ Tbsp Dijon mustard, 1 garlic clove minced, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp freshly cracked black pepper in a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Make the candied pecans: In a small non-stick skillet, add ½ Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begin to melt. Add ½ cup of chopped pecans and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coats the pecans.

Remove the skillet from the heat immediately to prevent the brown sugar from overcooking and burning. Transfer the candied pecans to a parchment-lined baking sheet and spread out in a flat layer. Allow them to cool for 10 minutes, and the sugar coating will fully harden.

Prep the remaining salad ingredients: Wash and slice ½ lb. of strawberries, thinly slice ¼ of a red onion, portion out 2 oz. of crumbled feta cheese, and gather your cooled candied pecans.

Assemble the salad: Divide 8 oz. of spinach between four salad plates (roughly 2 oz. per plate), or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle ⅓ cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Divide the toppings (sliced strawberries, sliced red onion, 1 Tbsp of crumbled feta, and 1-2 Tbsp of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

Serving Suggestions

This salad makes a great lunch meal by itself. We totally gobbled it up at the test studio, but you can also add some shredded chicken or grilled shrimp on top for a more filling meal. This salad also pairs well with other leaner proteins like baked cod and pan-seared chicken.

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

More Easy Salad Recipes

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Strawberry Spinach Salad appeared first on Budget Bytes.

Easy Recipe for Lentil Salad

This lentil salad brings together so many textures and flavors in the best way: tender brown lentils, juicy cherry tomatoes, crunchy bell pepper and cucumber, and creamy bits of feta, all tossed in a punchy homemade lemon vinaigrette. It holds up amazingly for meal prep, so I can eat it for lunch a few days in a row, and it somehow tastes even better by day two. The lemony dressing soaks into the tender lentils, and the creamy feta brings the salty kick I always crave. And if you’ve got odds and ends in the fridge, toss them in…it all works here!

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Summer Lentil Salad

A simple and satisfying Summer Lentil Salad with fresh veggies, feta, and a tangy lemon vinaigrette. Perfect for meal prep or as a colorful potluck side!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $8.10 recipe / $1.35 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings (heaping 1.5 cups per serving)

Calories 200kcal

Author Melissa Nolan

Equipment

• Medium Pot with Lid
• Colander
• Small Bowl
• Whisk
• Large Bowl

Ingredients

• 3 cups water $0.00
• 1 cup brown lentils uncooked and rinsed, (180g) $0.77*
• 1 lemon juice and zest, $0.58**
• 1 Tbsp red wine vinegar $0.09
• 1 tsp Dijon mustard $0.02***
• 1 tsp granulated sugar $0.01
• ½ tsp salt $0.02
• ½ tsp black pepper freshly cracked, $0.08
• ⅛ cup vegetable oil $0.08
• ½ English cucumber small dice (180g, 1.25 cups) $0.49
• 1 yellow bell pepper small dice (180g, 1.25 cups) $1.48
• 10 oz cherry tomatoes halved (283g) $2.54
• ¼ cup feta cheese crumbled, (30g) $0.67
• 5 oz fresh spinach 142g, $0.99
• 2 green onions sliced, $0.28

Instructions

• Gather and prepare all ingredients.
• Bring 3 cups of water to a simmer in a medium pot. Once it’s at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
• While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper in a small bowl until combined.
• While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
• To make the salad, in a large bowl, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes. Fold until combined.
• Add the feta, spinach, and green onions, then fold again.
• Drizzle the salad with the vinaigrette and fold to combine.

See how we calculate recipe costs here.

Notes

*Brown lentils are easy to cook; just taste for doneness, then drain in a colander and rinse with cold water to stop the cooking process. They should not be mushy!

**Dijon mustard helps emulsify the vinaigrette and helps hold the oil and vinegar together. Don’t skip it!

***You can use 2-3 Tbsp of bottled lemon juice instead of squeezing a fresh lemon. Just keep in mind you’ll miss out on the brightness and aroma from the fresh lemon zest if you go that route.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 26g | Protein: 11g | Fat: 6g | Sodium: 308mg | Fiber: 11g

how to make Summer Lentil Salad step-by-step photos

Gather all of your ingredients.

Cook the lentils: Add 3 cups of water to a medium pot and bring it to a simmer. Once the water is simmering, add 1 cup rinsed brown lentils. Let the pot return to a simmer and place a lid tilted on top. Simmer the lentils for 15 minutes.

After 15 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.

Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar, ½ tsp salt, and ½ tsp black pepper to a small bowl.

Whisk well to combine. Now, while constantly whisking, slowly pour ⅛ cup vegetable oil into the bowl to create a temporary emulsion. Set the vinaigrette aside for now.

Make the salad: Add the cooked and cooled lentils, ½ an English cucumber (diced), 1 diced yellow bell pepper, and 10 oz. cherry tomatoes (halved) to a large bowl. Fold until evenly combined.

Now add ¼ cup crumbled feta, 5 oz. fresh spinach, and 2 sliced green onions. Mix to combine with the other salad ingredients.

Finally, add the vinaigrette to your summer lentil salad.

Fold again to distribute the dressing, then serve and enjoy!

Serving Suggestions

This summer lentil salad is super versatile, so I serve it a bunch of different ways. It’s great on its own for a light lunch or tucked into a pita with homemade hummus or tzatziki for something more filling. At dinner, I’ll use it as a base for grilled chicken drumsticks, tofu, or my shrimp and pineapple skewers, as it complements all those smoky flavors perfectly. It’s also a hit at potlucks since it holds up well and travels like a champ!

Storage Instructions

This summer lentil salad keeps well in the fridge for up to 4 days (depending on the freshness of your veggies). I like to store it in an airtight container and give it a quick toss before serving again.

More Summer Salad Recipes

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

Tomato Cracker Salad

$5.84 recipe / $1.17 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

The post Summer Lentil Salad appeared first on Budget Bytes.

Easy Recipe for Tomato Butter

This homemade tomato butter is a savory compound butter made by blending roasted tomatoes, garlic, and a few simple seasonings into butter. I always roast the tomatoes and garlic instead of using them raw, as it really concentrates the flavor and keeps the butter from getting watery. This easy tomato butter also freezes beautifully, so you can tuck a little taste of summer away for later! It’s one of my favorite recipes to make when tomatoes are at their peak (alongside my tomato relish, of course), and I always end up wishing I’d made a double batch.

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Tomato Butter

Use up your garden tomatoes with this budget-friendly Tomato Butter! It’s easy to make, packed with flavor, and perfect for meal prep.

Step-by-step photos can be seen below the recipe card.

Course condiment

Cuisine American

Total Cost $3.58 recipe / $0.18 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 servings (1 Tbsp each)

Calories 85kcal

Author Jess Rice

Equipment

• Baking Sheet
• Parchment Paper
• Food Processor
• Ice Cube Tray

Ingredients

• 2 tomatoes vine ripe, $1.28
• 2 cloves garlic $0.06
• ¼ tsp sea salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.03
• cooking spray $0.01
• 2 sticks salted butter room temperature, $1.98*
• 1 tsp Italian seasoning $0.21

Instructions

• Gather ingredients. Preheat oven to 375°F.
• Seed tomatoes by cutting them into quarters and scooping the seeds out. Carefully crush garlic cloves using the bottom of a cup.
• Add tomatoes and garlic to a parchment-lined baking sheet, season with salt and pepper, and lightly mist with cooking oil.
• Bake until tomatoes and garlic have wilted and toasted, 15-20 minutes. Just enough to concentrate those flavors and give them a little more depth.
• Add the roasted tomatoes, garlic, room temperature salted butter, and Italian herb mix to a food processor.
• Run the food processor until the tomatoes and garlic have been broken down and blended into the butter and seasonings.
• Portion out your tomato butter for future use by using an ice cube tray! Pop it in the freezer (covered with plastic wrap!) and then pop them out once hardened and store in a clean, dry container in the freezer or refrigerator.

See how we calculate recipe costs here.

Notes

*You can easily make this recipe dairy-free by swapping the butter with your favorite salted vegan butter.

Nutrition

Serving: 1Tbsp | Calories: 85kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Sodium: 103mg | Fiber: 0.3g

how to make Tomato Butter step-by-step photos

Gather all of your ingredients and preheat your oven to 375°F.

Prep the tomatoes and garlic: Slice 2 tomatoes into quarters and use a spoon to scoop the seeds out. Discard the seeds and crush 2 garlic cloves with the bottom of a cup or the side of your knife (carefully!)

Roast the tomatoes and garlic: Line a baking sheet with parchment paper. Place the tomatoes and garlic onto the baking sheet, season with ¼ tsp salt and ⅛ tsp black pepper, and lightly mist with cooking oil.

Bake until the tomatoes and garlic have wilted and browned, about 15-20 minutes. This is just enough to concentrate those flavors and give them a little more depth.

Make the tomato butter: Add the roasted tomatoes and garlic, 2 sticks room temperature salted butter, and 1 tsp dried Italian seasoning to a food processor.

Run the food processor until the tomatoes and garlic have broken down and combined with the butter and seasonings.

Now, it’s ready to use! You can also portion out your homemade tomato butter for future use using an ice cube tray. Cover the tray well with plastic wrap and pop it into the freezer. Once hardened, pop the little butter cubes out of the tray and store them in a clean, dry container in the freezer or fridge.

Serving Suggestions

Think of this tomato and garlic butter as a quick flavor booster that works on everything from toast to pasta! My favorite way is spreading it, while it’s still soft, onto a piece of warm sourdough. It melts right in and makes the simplest snack feel extra special. It’s also great melted over white rice with grilled shrimp, stirred through hot penne with a little Parmesan, or mixed into scrambled eggs. I’ve even rubbed it onto hot, grilled corn, but you could just as easily melt it over baked chicken (or any protein you like) for a fast and flavorful finish.

Storage Instructions

As I mentioned above, I like to portion my roasted tomato butter into an ice cube tray so I can freeze individual servings. Once they’re solid, I pop them out and store them in an airtight container in the freezer or fridge. Just make sure your butter is well-covered to keep it from picking up any freezer smells. This compound butter will keep in the fridge for up to 5–7 days, or in the freezer for up to 3 months.

More Easy Tomato Recipes

Tomato Pie

$14.14 recipe / $1.76 serving

Tomato Cracker Salad

$5.84 recipe / $1.17 serving

Stewed Tomatoes and Okra

$5.66 recipe / $1.42 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

The post Tomato Butter appeared first on Budget Bytes.

Easy Recipe for Zucchini, Corn, and Toasted Almond Salad

If I’ve got extra garden zucchini piling up, this shaved zucchini salad is the first thing I make. Raw zucchini has a crisp, almost silky texture that soaks up flavor beautifully without ever feeling heavy, and when it’s straight from the garden, it’s even better. Then the corn adds sweetness and extra color, and I don’t cook it as it’s tender and fresh enough right off the cob.

But what really takes this salad over the top are the toasted almonds. Just a few minutes in a dry skillet brings out their nutty, buttery aroma, and that crunch adds such a nice contrast to the veggies. I also make a simple dressing with lemon juice, olive oil, fresh mint, chili flakes, and a little salt and pepper, and it ties everything together in the best way. One bite of this easy raw zucchini salad and I’m officially in summer mode.

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Zucchini, Corn, and Toasted Almond Salad

This Zucchini, Corn, and Toasted Almond Salad with a homemade lemon-mint dressing is a quick, refreshing side dish that celebrates summer's best produce!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $5.95 recipe / $0.99 serving

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings (1 cup each)

Calories 125kcal

Author Jess Rice

Equipment

• Vegetable Peeler or Cheese Grater
• Small Frying Pan
• Sharp Knife or Mandoline Slicer
• Small Mixing Bowl
• Medium Serving Bowl

Ingredients

• 2 corn cobs $0.66
• 3 Tbsp sliced almonds $0.45*
• 2 medium zucchinis about ⅔ lb, $2.04
• 1 lemon juiced, $0.58
• 1 Tbsp fresh mint minced, $0.59
• ¼ tsp chili flakes $0.03
• ½ tsp black pepper freshly cracked, $0.05
• ¾ tsp salt $0.01
• 1 Tbsp olive oil $0.19
• ½ cup Parmesan cheese cut into ribbons, $1.35**

Instructions

• Gather your ingredients.
• Remove husks from corn and carefully shave off the kernels. Set aside.
• In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
• Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
• In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
• In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.

See how we calculate recipe costs here.

Notes

*Because all of the flavors in this dish are pretty delicate, I highly recommend toasting the almonds yourself (as I do in this recipe) instead of buying pre-toasted ones at the store. Trust me, the flavor and aroma can’t be beat!

**I used a vegetable peeler to shave my Parmesan from a larger wedge. I like the thickness and shape, how it almost mimics the shape of the zucchini. However, you could just shred it with a normal grater.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Sodium: 451mg | Fiber: 2g

how to make Zucchini, Corn, and Toasted Almond Salad step-by-step photos

Gather all of your ingredients.

Shuck the corn: Remove the husks and carefully use a knife to shave the kernels from 2 corn cobs. Set the kernels to one side.

Toast the almonds: In a small dry frying pan, toast 3 Tbsp sliced almonds until toasted and fragrant. Make sure to stir them often and don’t forget about them! They can burn very quickly if you’re not careful. Set them aside to cool.

Slice the zucchini: Remove the root and stem ends of 2 medium zucchinis, then use a sharp knife or mandoline slicer to slice the zucchini into 1/6-inch thick long planks. Then, slice the planks into bite-sized pieces. Set aside.

Make the dressing: Combine lemon juice (from 1 lemon), 1 Tbsp minced fresh mint, ¼ tsp chili flakes, ½ tsp black pepper, ¾ tsp salt, and 1 Tbsp olive oil in a small mixing bowl.

Make the salad: Add ½ cup Parmesan (cut into ribbons or grated), the prepped zucchini, corn kernels, and toasted almonds to a medium-sized serving bowl. Pour the dressing over the top.

Now gently fold everything together to evenly distribute the ingredients.

Serve: Enjoy this zucchini, corn, and toasted almond salad chilled with extra salt and pepper, if you like. Enjoy!

Serving Suggestions

This raw zucchini salad is a delicious side for just about any meal throughout summer. Or you can bulk it out and serve it as more of a main dish by adding my BBQ grilled tofu or grilled chicken breast! It’s also great piled onto a bed of arugula, mixed with cooled cooked pasta, or spooned over a bowl of rice or quinoa.

If you have any other veggies to use up, like cucumber, yellow summer squash, or plum tomatoes, feel free to add them in! This one’s super flexible, so it’s a great way to clean out the fridge and still end up with something fresh and flavorful.

Storage Instructions

This zucchini, corn, and almond salad is great for same-day enjoyment. It can be enjoyed as leftovers the next day, but the texture of the zucchini will change significantly and become much softer. I love it, but wanted to make a note of that if you’re not used to enjoying zucchini raw and marinated. If you don’t mind it being softer, I recommend enjoying this zucchini salad within 2 days.

More Easy Zucchini Recipes

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

Zucchini Enchiladas

$7.65 recipe / $1.28 serving

Ground Turkey Zucchini Skillet

$6.69 recipe / $1.67 serving

Zucchini Lasagna

$18.43 recipe / $1.84 serving

The post Zucchini, Corn, and Toasted Almond Salad appeared first on Budget Bytes.

Easy Mushroom Patty Melt Recipe

These meatless portobello patty melts still deliver all the rich, diner-style comfort I’ve always loved in a traditional melt. The rye bread gets crisp and golden in the skillet, the Swiss cheese turns gooey, and the sweet caramelized onions tie everything together. Instead of a beef patty, I use roasted portobello mushrooms, which soak up the homemade garlicky balsamic-soy marinade and bring deep, savory flavor to every bite. Patty melts have been a staple on American diner menus for decades now, and this version keeps that old-school charm while giving it a modern, veggie-forward twist.

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Mushroom Patty Melt

Make this Mushroom Patty Melt recipe with roasted portobellos, gooey Swiss cheese, and golden rye bread. A meatless classic full of comfort and flavor!

Step-by-step photos can be seen below the recipe card.

Course Sandwich

Cuisine American

Total Cost $11.04 recipe / $2.76 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 sandwiches

Calories 864kcal

Author Melissa Nolan

Equipment

• Small Bowl
• Medium Skillet
• 10×15'' Baking Sheet
• Parchment Paper

Ingredients

• ½ cup vegetable oil divided, $0.33
• 1 colossal onion thinly sliced (565g, about 3 cups) $0.93*
• 4 large portobello mushrooms $5.36
• 2 garlic cloves minced, (1 Tbsp) $0.12
• ¼ cup balsamic vinegar $0.48
• ⅛ cup soy sauce $0.11
• ½ tsp dried thyme $0.22
• 8 slices rye bread $1.37
• ⅓ cup mayonnaise $0.30**
• 8 slices Swiss cheese $1.31**
• ¼ tsp salt $0.01
• 4 Tbsp butter divided, $0.50***

Instructions

• Preheat the oven to 400°F. Gather and prepare all ingredients.
• In a medium skillet over medium heat, warm ¼ cup vegetable oil. Add the sliced onions and cook, stirring occasionally, for about 45 minutes until caramelized and golden. Remove and set aside, then wipe out the pan for the sandwiches.
• While the onions are cooking, remove the stems and gills from the mushrooms and place them, cap side down, on a parchment-lined sheet tray.
• In a small bowl, whisk together the garlic, balsamic vinegar, remaining ¼ cup vegetable oil, soy sauce, and thyme. Carefully pour on the mushroom caps. It’s ok if it overflows. Roast the mushrooms in the oven for 20 minutes, then set aside. Once cooled, slice the mushrooms.
• To assemble the patty melts, lay out the rye bread and spread mayo evenly over all 8 slices. Top each with Swiss cheese and caramelized onions. Add the sliced portobello mushrooms to 4 slices of bread and sprinkle with salt, then close with the remaining 4 slices to form sandwiches.
• To cook the patty melts, melt 1 Tbsp butter in the skillet over medium heat. Place two sandwiches in the skillet. Toast for 3–4 minutes, then add another Tbsp of butter, carefully flip, and cook for 3-4 more minutes. Repeat with the remaining two sandwiches and butter. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Colossal onions are extra-large yellow onions. I was able to find a colossal onion at Kroger’s. You can also caramelize two smaller onions if you can’t find one enormous one.

**You can make these melts vegan by substituting vegan mayo, plant-based Swiss or mozzarella cheese, and using oil to toast the bread.

***I like to toast my mushroom melts with butter, but you can use oil or even spread the outsides of the sandwich with extra mayo before toasting.

Nutrition

Serving: 1sandwich | Calories: 864kcal | Carbohydrates: 52g | Protein: 19g | Fat: 66g | Sodium: 1225mg | Fiber: 7g

how to make A Mushroom Patty Melt step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Caramelize the onions: Warm ¼ cup vegetable oil in a medium-sized skillet over medium heat. Add 1 sliced colossal onion (or two smaller onions totalling about 3 cups once sliced) and cook for about 45 minutes. Stir the onions occasionally until they become caramelized and golden. Making caramelized onions is a labor of love, but the results are worth it, so it pays to be patient! See our guide on how to make caramelized onions for more tips and tricks.

Once done, remove the onions and set them aside. Wipe down the pan for the sandwiches.

Clean the mushrooms: While your onions are caramelizing, use a spoon to scoop out the stems and gills from 4 portobello mushrooms. If they’re quite dirty, you can also wipe them down with a damp paper towel. Place the cleaned mushrooms cap side down on a parchment-lined baking sheet.

Make the marinade: Whisk together 2 minced garlic cloves, ¼ cup balsamic vinegar, remaining ¼ cup vegetable oil, ⅛ cup soy sauce, and ½ tsp dried thyme in a small bowl.

Roast the mushrooms: Now, carefully spoon the marinade into the prepared mushroom caps. It’s ok if they overflow a bit!

Roast the mushrooms in your preheated oven for 20 minutes. Set them aside to cool.

Slice the mushrooms: Once they’re cool enough to handle, slice the mushrooms into strips.

Assemble the sandwiches: Lay out 8 slices of rye bread and spread mayo evenly on each slice, using ⅓ cup of mayo total. Top the slices with Swiss cheese (8 slices) and the caramelized onions. Add the sliced portobello mushrooms to 4 slices of bread and sprinkle with ¼ tsp salt, then top with the remaining 4 slices to form sandwiches.

Cook: Melt 1 Tbsp of butter in your skillet over medium heat. Place two sandwiches into the skillet and toast for 3-4 minutes. Then, add another Tbsp of butter, carefully flip the sandwiches, and toast for 3-4 minutes on the other side. Depending on the size of your skillet and how many sandwiches it can fit, you may need to cook in more than two batches.

Repeat the cooking process with the remaining sandwiches and butter. Serve and enjoy!

How to Serve Mushroom Patty Melt Sandwiches

I almost always pair this patty melt with fries. It just hits that classic diner-style combo I grew up loving. Air fryer French fries are perfectly crispy and way easier to make than the deep-fried kind. If I want something fresh to balance the richness, I’ll go for our Mediterranean coleslaw or a simple Greek salad. Of course, these easy mushroom Swiss patty melts are just as delicious on their own or with your favorite chips on the side!

Storage, Meal Prep & Reheating

These easy mushroom patty melts will keep in the fridge for up to 5 days. You can enjoy them cold, but I like reheating them in a skillet with a little extra butter to get the bread crispy again.

If you’re planning ahead, you can prep the mushrooms and caramelized onions in advance, store them separately, and just assemble and toast the sandwiches when you’re ready to eat. The cooked mushrooms, caramelized onions, and untoasted rye bread also freeze well for 3-6 months. Just thaw everything in the fridge overnight before building and toasting your melts.

More Easy Sandwich Recipes

Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each

Chicken Club Sandwich

$16.57 recipe / $4.14 serving

Philly Cheesesteak Recipe

$15.54 recipe / $3.10 serving

Ham And Cheese Sliders

$11.09 recipe / $1.84 serving

The post Mushroom Patty Melt appeared first on Budget Bytes.

I don’t know if there’s any salad that says “Summer” more than a simple creamy cucumber salad. This salad is so light and fresh, and it only takes minutes to make, so it’s the perfect side dish for all of your summer meals.

“Love this recipe! Reminds me of the one my grandmother made when I was a kid. Thank you.”

Carla H.

Easy Recipe for Creamy Cucumber Salad

There’s nothing fancy about this creamy cucumber salad, and that’s exactly why I love it. It’s just crisp cucumbers, a little red onion, and a creamy homemade dressing made with sour cream, lemon juice, dill, and a touch of sugar. The texture, the tangy dressing, the hint of sweetness…it all just works. I’ll make a batch to go with dinner and end up eating half of it straight from the bowl before it even hits the table!

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Creamy Cucumber Salad

This simple Creamy Cucumber Salad is the quintessential side dish of summer. It's light, fresh, and so quick to prepare!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Salad, Side Dish

Cuisine American

Total Cost $1.58 recipe / $0.39 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings (1 cup each)

Calories 74kcal

Author Beth Moncel

Equipment

• Medium Bowl

Ingredients

• ½ cup sour cream $0.49*
• 2 Tbsp lemon juice $0.08
• 1 tsp granulated sugar $0.02**
• ½ tsp dried dill $0.05
• ½ tsp salt $0.02
• 1 large cucumber $0.67***
• ¼ red onion $0.25

Instructions

• To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
• Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
• Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
• Let the salad sit for 5-10 minutes, give it another stir, then serve.

See how we calculate recipe costs here.

Video

Notes

*Sour cream is the base for the creamy dressing. You can sub plain Greek yogurt for the sour cream or even add a little mayonnaise to make it extra rich and creamy.

**Sugar helps create flavor balance against the rich sour cream and acidic lemon juice. Some people prefer to leave out the sugar, which is an option if you prefer.

***You can use conventional or English cucumbers for this recipe, but I suggest scraping out the seeds if using conventional cucumbers. It’s totally up to you whether or not you want to peel the cucumbers. I love the contrast of color the peel provides, but you can peel them if you prefer.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 302mg | Fiber: 1g

How to Make Creamy Cucumber Salad Step-by-Step videos

Make the dressing: Stir together ½ cup sour cream, ½ tsp dried dill, 2 Tbsp lemon juice, 1 tsp sugar, and ½ tsp salt.

Prep the veggies: Peel the cucumbers, if desired. Slice one large cucumber and thinly slice ¼ of a red onion. It’s totally up to you how thick you want to slice your cucumber. I aim for about ⅛ to ¼ inch thick when I make this salad.

Assemble the salad: Add the cucumber, onion, and dressing to a large bowl. If you’re adding any extra veggies (see my suggestions below), you can add them here too.

Rest and serve: Stir to combine. I like to let the salad sit for about 5-10 minutes before serving, just to let the flavors combine a bit. Give it a good stir again before serving.

Enjoy this super fresh summer salad immediately!

What Else Can I Add?

Storage & Meal Prep Instructions

This salad is best when freshly made because the salt in the dressing will draw the moisture out of the cucumbers and cause the salad to get watery if refrigerated for a day or more. Luckily, this salad is really easy to scale down! If this doesn’t bother you, you can store your leftovers in the fridge for about 3-4 days, depending on the freshness of your ingredients. Give it a good stir before serving again.

However, if you’re planning to eat the leftovers for a few days, you can salt the cucumbers ahead of time to draw out the excess water. Just note that salting the cucumbers will make them softer (which is not my personally preferred method as I like them crunchy).

To pre-salt the cucumbers, place the sliced cucumbers in a large colander and toss with ½ tsp salt. Let the cucumbers drain for about half an hour, then pat dry with a paper towel. Since the cucumbers will already have some salt on them, skip adding salt to the sour cream dressing and just add salt to taste once the salad is assembled.

More Easy Cucumber Salad Recipes

Simple Tomato Cucumber Salad

$3.05 recipe / $0.76 serving

Sesame Cucumber Salad

$2.44 recipe / $0.41 serving

Greek Salad

$11.37 recipe / $1.42 serving

Cucumber and Black Bean Salad

$3.20 recipe / $0.80 serving

The post Creamy Cucumber Salad appeared first on Budget Bytes.

“The dressing on this pasta salad is fantastic. I made slight modifications to the veggies and used what I had in the garden (fresh peppers instead of roasted) and I added some sautéed chicken to make it a main dish. It was delicious and a great, cooling summertime meal!”

Lee Anne

Easy Recipe for Summer Vegetable Pasta Salad

This summer vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch, and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. 😉 I made a really basic tangy vinaigrette using olive oil, red wine vinegar, Dijon, minced garlic, and seasonings, and it seriously ties everything together.

BUT if you don’t have a well-stocked pantry, any basic bottled Italian dressing, like we use in our classic pasta salad recipe, will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette. Go with what you love or have to hand!

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Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

Step-by-step photos can be seen below the recipe card.

Course Pasta, Salad, Side Dish

Cuisine American

Total Cost $10.21 recipe / $1.02 serving

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings (1.5 cups each)

Calories 238kcal

Author Beth Moncel

Equipment

• Medium Bowl
• Large Bowl
• Medium Pot

Ingredients

Vinaigrette

• ½ cup olive oil $1.40
• ⅓ cup red wine vinegar $0.49
• 1 Tbsp Dijon mustard $0.06
• 1 tsp dried oregano $0.14
• 1 garlic clove minced, $0.06
• ¾ tsp salt $0.03
• ¼ tsp black pepper freshly cracked, $0.04

Salad

• 12 oz. bowtie pasta $0.98
• 2 Roma tomatoes 215g, $0.40
• 1 yellow squash 275g, $0.90
• 1 zucchini 200g, $0.65
• 1 crown broccoli $1.83
• ½ cup fresh parsley chopped, $0.54
• 1 12oz. jar roasted red peppers drained, $2.13
• ½ red onion 130g, $0.54

Instructions

• Gather your ingredients.
• Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
• Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
• While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
• Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Sodium: 200mg | Fiber: 2g

How to Make Summer Vegetable Pasta Salad Step-By-Step Photos

Gather all of your ingredients.

Make the dressing: Add ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl.

Mix well to combine and set the dressing aside.

Cook the pasta: Cook 12 oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rinse to cool it off, then let it drain well.

Assemble the salad: Give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

What Else Can I Add?

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley in this salad, then tossed in a few roasted red peppers just for fun. The great thing about a recipe like this is how flexible it is. You can mix and match based on what’s in season, what you’ve got in the fridge, or what your family likes best.

And if you want to turn it into more of a main dish or just boost the flavor, you’ve got options there too:

• Cauliflower
• Black olives
• Asparagus (grilled or sauteed asparagus)
• Chopped spinach
• Artichokes
• Grilled chicken
• Parmesan cheese
• Crushed baked tortilla chips
• Feta cheese
• Shrimp scampi
• Salami
• Mozzarella cubes or pearls

More Summer Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Bruschetta Pasta

$4.56 recipe / $0.76 serving

BLT Pasta Salad

$9.48 recipe / $1.18 serving

Grilled Vegetable Pasta Salad

$9.65 recipe / $1.21 serving

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

Easy Recipe for Grilled Zucchini

I know this recipe might seem simple, but it’s one of those dishes that totally over-delivers. The quick marinade paired with the smoky flavor from the grill? SO good. This grilled zucchini is also really easy to dress up depending on what you serve it with, and I always make extra for meal prep. Add it hot or cold to salads, sandwiches, omelets, or grain bowls for a healthy dose of veggies throughout the week! It’s one of those sides that quietly makes everything else on your plate taste even better.

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Grilled Zucchini

Make the most of summer squash with this easy Grilled Zucchini recipe! Ready in minutes with a delicious honey and balsamic vinegar marinade.

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Total Cost $2.80 recipe / $0.70 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings (2-3 slices each)

Calories 101kcal

Author Jennie Alley

Equipment

• Small Bowl
• Plate
• Grill

Ingredients

• 1½ lbs zucchini sliced into ¼-½“ planks, (700g) $2.24*
• 2 Tbsp cooking oil $0.08
• 1 Tbsp balsamic vinegar $0.17
• 1 tsp honey $0.06
• ½ tsp garlic powder $0.06
• ½ tsp salt $0.02
• ¼ tsp dried basil $0.07
• ¼ tsp dried parsley $0.07
• ¼ tsp black pepper freshly cracked, $0.03

Instructions

• Gather all of your ingredients and preheat your grill** to 400°F.
• Carefully remove both ends from your zucchini and slice into 1/4” -1/2” planks.
• In a small bowl, stir together oil, balsamic vinegar, honey, and spices.
• Pour the marinade over the sliced zucchini and toss until evenly coated with the marinade.
• Once the grill is hot, place zucchini directly on the grates. Grill for about 2 – 4 minutes per side until grill marks form and zucchini are tender.
• Remove from the grill and serve with fresh herbs or as desired. Enjoy!

See how we calculate recipe costs here.

Notes

*I like to cut the zucchini into planks for grilling. It helps them cook evenly and speeds things up a bit. That said, if planks feel tricky to slice, go with whatever cut works best for you!

**If you don’t have a grill, you can also use a grill pan. Just heat it over medium heat on the stove and cook as you normally would.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Sodium: 306mg | Fiber: 2g

how to make Grilled Zucchini step-by-step photos

Gather all of your ingredients and preheat the grill to 400°F. If you don’t have a grill, you can also use a grill pan on the stovetop.

Slice the zucchini: Cut both ends off 1½ lbs of zucchini and slice it into 1/4”-1/2” planks. You can either use a mandolin slicer or a knife. If cutting the zucchini into planks is a little tricky, you can cut them into any shape you like! Try to keep them 1/4”-1/2” thick so they grill in the time specified below.

Make the marinade: Add 2 Tbsp oil, 1 Tbsp balsamic vinegar, 1 tsp honey, ½ tsp garlic powder, ½ tsp salt, ¼ tsp dried basil, ¼ tsp dried parsley, and ¼ tsp black pepper to a small bowl and mix.

Season the zucchini: Pour the marinade mixture over the zucchini slices and toss to coat.

Grill the zucchini: When the grill is hot, place the zucchini directly onto the grates. You may need to cook in batches depending on the size of your grill. Grill for 2-4 minutes on one side until the zucchini becomes tender and grill marks form.

Flip the zucchini and grill for a further 2-4 minutes on the other side.

Serve: Once the zucchini is tender and has visible char marks, remove it from the grill. Serve with fresh herbs or however you like (see my suggestions below), and enjoy!

Serving Suggestions

This grilled zucchini recipe is super versatile and easy to pair with whatever you’ve got going on the table. It’s great alongside turkey burgers, grilled proteins, or pasta salad for a summery dinner, but also works beautifully tucked into wraps or tossed into leafy salads. You can also add different flavors and toppings to match the vibe of your meal. Try adding:

• Fresh herbs and a drizzle of balsamic glaze (as shown in the photo above)
• A squeeze of lemon and a sprinkle of Parmesan or crumbled feta
• A spoonful of basil pesto or romesco sauce
• Chili crisp and toasted sesame seeds
• Whipped ricotta and a drizzle of honey
• White bean hummus and fresh herbs
• Chopped sun-dried tomatoes and fresh basil

Storage & Reheating

This grilled zucchini recipe is perfect for meal prep! Keep your leftovers stored in the fridge in an airtight container for up to 3 days. You can enjoy them cold or reheat them in a skillet or on the grill until heated through.

More Grilled Vegetable Recipes

Grilled Vegetables

$7.75 recipe / $0.97 serving

Grilled Okra

$4.81 recipe / $0.80 serving

Grilled Cabbage

$4.67 recipe / $0.77 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

The post Grilled Zucchini appeared first on Budget Bytes.

Easy Corn Fritters Recipe

These light and crispy summer corn fritters are the perfect way to celebrate summer. They’re quick to mix up and cook right in a skillet on the stove. The edges get beautifully golden while the inside stays soft and full of sweet corn and creamy feta. They are the perfect summery appetizer or side! They remind me of our zucchini fritters, but with that irresistible corn flavor from the fresh corn and yellow cornmeal. You’ve GOT to try them!

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Sweet Corn Fritters

Crispy, cheesy, and full of fresh corn, these Sweet Corn Fritters are an easy, budget-friendly summer side dish or snack you’ll want to make on repeat.

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Total Cost $3.52 recipe / $0.50 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 7 servings (~3 fritters each)

Calories 172kcal

Author Jess Rice

Equipment

• Mixing bowl
• Large Skillet or Sauté Pan
• 1 oz. Cookie Scoop

Ingredients

• 3 corn cobs shaved, $0.99
• ½ tsp baking powder $0.02
• ¼ cup all purpose flour $0.03
• 2 Tbsp yellow cornmeal $0.04
• ½ tsp salt divided, $0.01
• ¼ tsp black pepper freshly cracked, $0.05
• ⅛ tsp cayenne pepper $0.02
• 1 Tbsp corn starch $0.07
• 1 egg $0.25
• 2 Tbsp heavy cream $0.20
• ½ cup feta cheese crumbled, $1.06
• 3 green onions sliced, $0.30
• ½ cup cooking oil $0.48

Instructions

• Gather all the ingredients.
• Shuck each ear of corn and shave the kernels off using a sharp knife, cutting away from you. I got around 1 cup of kernels per ear of corn.*
• Mix the baking powder, flour, cornmeal, ¼ tsp salt, black pepper, cayenne pepper, and corn starch together in a bowl.
• Add the egg and heavy cream, mixing until a uniform paste forms.
• Add corn kernels, feta cheese, and green onions. Fold it all in until well mixed. Heat the cooking oil over medium-high heat in a large skillet or sauté pan.
• Use a cookie scoop to portion out your fritters.**
• Place 3 or 4 at a time in the hot oil, using a spatula to press them down so they are flat, but not falling apart. Mine were about ½ inch thick. Fry for 3 minutes.
• Flip and fry for an additional 2-3 minutes.
• Remove from hot oil, lay them on a paper towel-lined baking sheet, and sprinkle with remaining salt. Serve and enjoy.

See how we calculate recipe costs here.

Notes

*This recipe will work with frozen corn, too, but it needs to be thawed, rinsed, and patted dry before frying to avoid excess hot oil spatter. (Ouch!)

**You could use any size scoop, just make sure your fritters are flattened out regardless. My fritters are 1 oz each. If you’re making them larger, you will have a lower yield.

Nutrition

Serving: 1serving (~three 1oz. fritters) | Calories: 172kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Sodium: 336mg | Fiber: 1g

how to make Sweet Corn Fritters step-by-step photos

Gather all of your ingredients.

Shuck the corn: Use a knife to carefully shave the corn from 3 fresh corn cobs. Be sure to cut away from yourself! I got about 1 cup of kernels per ear of corn. You can also use frozen corn (3 cups total), but you must thaw, rinse, and completely dry it before using.

Combine the dry ingredients: Add ½ tsp baking powder, ¼ cup flour, 2 Tbsp yellow cornmeal, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp cayenne pepper, and 1 Tbsp corn starch to a bowl. Mix to combine.

Add the wet ingredients: Now add 1 egg and 2 Tbsp heavy cream to the dry ingredients. Mix until a uniform paste forms.

Make the corn fritters: Pour the corn kernels, ½ cup crumbled feta cheese, and 3 sliced green onions into the batter mixture. Fold everything together until combined.

Add ½ cup cooking oil to a large skillet or sauté pan and heat over medium-high heat. Using a cookie scoop (mine is 1 oz.), portion out your fritters and place 3-4 into the hot oil at a time. Use a spatula to press them down so they’re flat, but not falling apart. Mine were about ½ inch thick. Fry on one side for 3 minutes.

Then flip and fry them for another 2-3 minutes.

Once golden and cooked through, remove them from the hot oil and let them rest on a paper-towel-lined plate or baking sheet. Repeat until you’ve used all the batter and sprinkle with the remaining salt. Serve and enjoy!

Serving Suggestions

This recipe for sweet corn fritters goes great with a dollop of sour cream and a sprinkle of extra green onions. I also love them with a drizzle of hot honey or a side of comeback sauce for dipping. But they’re just as delicious on their own and are perfect as an easy dinner side or a crispy summery snack!

Storage & Reheating

Got leftovers? Once cooled, store your homemade corn fritters in an airtight container in the fridge for up to 3-4 days. Reheat them in the air fryer or on the stove to bring back the crispiness. If you’re in a rush, they also reheat well in the microwave, but they won’t be as crisp. You can also freeze leftovers for up to 3 months. Let them thaw in the fridge before reheating.

More Easy Corn Recipes

Sweet Corn Risotto

$9.37 recipe / $2.34 serving

Street Corn Salad

$3.51 recipe / $0.58 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Sweet Corn Salsa

$3.69 recipe / $0.61 serving

The post Sweet Corn Fritters appeared first on Budget Bytes.