Turkey Tracks: August 9, 2010
Zucchini Fritters
One of my neighbors called me a few days ago. “Would you like some zucchini?” he asked.
Certainly not!!!! We are swimming in zucchini. But, I was more polite. “No thanks, but thanks for asking.”
Later in the week I stopped by and saw that some of their zucchini had gotten away from them. About 12 zucchini, the size of zeppelins, were stacked on a counter. I felt very superior since I ruthlessly go through my plants and pull the zucchini when they are still young and tender.
Between Hope’s Edge, our CSA, and our garden, we have tons of zucchini. I get out the food processor and grate them and freeze them into small baggies. The grated flesh is great in soups all winter, especially with a dollop of frozen basil oil or, even, pesto. Summer comes rushing back in the first mouthful. (For basil oil, just process wads of basil with enough olive oil to make an oily mixture and freeze in a small container with a little oil on top.)
Years ago, friend Barbara Melosh gave me a recipe for zucchini fritters, and John asks for it often. It’s dead easy. Here it is:
Zucchini Fritters
3 cups shredded zucchini (approximately 2 medium)
2-4 Tablespoons scallions, minced
2-4 Tablespoons parsley, minced
3/4 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
Mix together zucchini, scallions, and parsley. Combine flour, baking powder, and salt. Add to vegetables and stir. Add eggs.
Saute in mixture of butter and olive oil until browned–approx. 2-3 minutes per side. I’ve decided that it’s best to make small-sized fritters as they cook through a little faster.
ENJOY!
On the way to run an errand this morning, I pawed through the zucchini and Lord!!!! There was a zeppelin zuke. How did that happen???
Here is Maryann Enright with our zeppelin-sized zucchini:
Louisa Enright's Blog 