Not a normal suggestion from an organic farmer, but one that I think will delight your palate this week. It comes from my father's side of the family---zucchini fritters. We know we have been giving you a lot of beautiful summer squash and zucchini and you may be running out of ways to cook it. This is a definite crowd pleaser.
It is a modification of my Aunt Betty's recipe. I made it for brunch on Sunday to feed three of my sisters who were visiting. They agreed that the fritters had a taste that reached back in time to when we used to travel to South Bend, Indiana to visit my Dad's folks.
Sorry I don't have a picture of the fritters, but I do have one of my sisters at the farm. Left to right; Jeanne, Margy, Cathy, me, Rebecca
Zucchini Fritters
A fritter starts out as one thing; a pancake like batter with zucchini and seasoning. You simply fry it in a 1/2 inch of oil until browned on both sides. The aroma of it cooking is worth it.
Ingredients:
2 cups shredded zucchini
2 cloves of garlic, chopped fine
1/2 tsp salt
2 eggs
3/4 cup grated cheese (parmesan, goat cheese, mozzarella...)
1/2 cup water
flour to make a pancake-like batter (thick)
Method:
Mix together all of the ingredients except the flour. Add flour to form a thick batter.
Heat 1/2 inch frying oil in a pan.
With tablespoon, spoon batter into the oil to form patties. Fry until browned on both sides.
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