Another Family Favorite Zucchini Recipe

Yesterday we were talking about the blooms of the squash plants and today we'll continue with the squash theme and I'll show you a portion of the squash patch.  We have several rows of yellow crookneck squash, straight neck squash, grey zucchini and black beauty zucchini.  We picked some of the first squash a couple of days ago and grilled them with some butter and minced garlic that we brushed on.  They were very nice.

Here is the squash patch.  I've mulched pretty thick with hay to keep the squash off the ground as sometimes I experience rot from the fruit touching the moist dirt.

The squash patch

Today we'll harvest a couple of the grey zucchini.  I like to pick them before they get too big.  If you leave them on the plant, they'll grow to be monsters, but the younger ones are tender, have smaller seeds and are just better for eating.

Perfect eating size

While I was searching through the patch for others, I set two of them down in the hay walkway against the fence and it attracted a crowd of on-lookers.  If they could've gotten their heads through the fence, you would have seen a number of holes in the zucchini!

What do we have here?

"And lead us not into temptation, but deliver us from evil." - Matthew 6:13  I really shouldn't have done that to those poor birds!

Supper for us - NOT the chickens!

Back in July of 2013 in THIS BLOG POST we showed you a recipe we like using zucchini.  Today we'll show you yet another one.  Today, we decided to make up some zucchini fritters.  They are really nice, easy to make and can be made with things you'll commonly have in your kitchen.  First we grated up the two zucchini in the food processor and the two yielded about 6 cups.  We put the grated zucchini in a colander and sprinkled with kosher salt and tossed.  This will make the zucchini drain off a lot of the liquid.

Draining off the liquid

After about 15 minutes of draining, we dump into a mixing bowl and add 2 cups of bread crumbs, two eggs, 1/2 cup of Parmesan cheese, and chopped up onions and peppers.  Feel free to ad lib here.  We added some sugar snap peas and chopped green onions along with a couple teaspoons yogurt.  We also added some dried Criolla Sella pepper to give it some spice.

Mixing up all the ingredients

Then, using your hands, make some patties similar to the way you would make a hamburger patty.  Squish them on paper towels to remove as much liquid as possible from the patties.  Add some butter to a cast iron skillet and get it heated up.  Drop the fritters into the buttered skillet and allow to cook, flipping when they firm up. When golden brown on both sides, it's time to ring the dinner bell and round up the troops.

Deliciousness!

You can dip them in soy sauce or make a remoulade, if you wish, but I wanted the flavor of the freshly picked vegetables to come through so I ate them plain.  They are best while still warm.  They are sort of like a crab cake, minus the crab.

Come and Get It!

I'd advise on doubling or tripling the recipe as they go quickly.  Bon appetit!