Central Virginia Organic Gardener

"And 'tis my faith that every flower enjoys the air it breathes." - William Wordsworth, 1798

Sunday, August 19, 2012

Zucchini Fritters

OK, I have heard that many people complain about having too much zucchini and I have never experienced this.  I, perhaps perversely, like zucchini and other summer squash and never get enough before the vine borers and mildew take down the plants.  (I suspect that those people who complain about too much zucchini either plant too much or wait until the squash grows to the size of a baseball bat, but I digress).  I make a lot of tomato-based soups, and zucchini, shredded or sauteed, is perfect to add for body and texture.  I take whole, washed zucchini and shred them with the shredding (cole slaw) disk on my food processor and freeze it in 2 cup batches to use all winter, in soups, stews, quiches, zucchini bread and muffins.

Here is a favorite recipe, for those times where I want something fried and I want it now:

Zucchini (or other summer squash) fritters recipe BASE

2 cups shredded summer squash
1 onion, shredded
2 eggs beaten
1/4 cup milk
1//2 to 1 cup flour (depends on how wet the squash is- the goal is to make a batter that is not runny, but not dense either, use your judgment).
Salt and pepper to taste

Heat oven to 150 to 170 degrees.  Put a paper-towel lined baking sheet into the oven. Mix zucchini and onion, add eggs and slowly add flour until thickened.  Add salt and pepper. Heat a thick film of oil in a frying pan on the stove top (a high-heat canola works well, olive oil not so much).  Test the pan by adding a bit of batter- if it sizzles, the pan is ready.  Add tablespoon-size dollops of batter to the pan.  Cook about 2 minutes on each side or until browned and move to the baking sheet in the oven to keep warm.
Now here is where the fun begins: VARIATIONS.  I have added shredded carrot, golden beet, turnip and parsnip to the zucchini with delicious results.  Want it it spicy?  Add cumin, cilantro and dried chilies.  Yum!  Add fresh corn cut off the cob (use one ear)  YUM YUM.  Thin with buttermilk, add shredded cheddar or smoke Gouda.  So this recipe is a base you can riff off of!
Happy gardening!  And eating!  Let me know if you have any experiments and how they worked out!

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