Travel, Food, and Slices of Life


Find Balance With Abundance Through Exploration

How much is too much? Well, this time of year if you are growing zucchini, live near someone who grows zucchini, or belong to a CSA (Consumer Supported Agriculture), the abundance of zucchini is borderline glut. There is a joke about never leaving your car unlocked this time of year or you will return to find the back seat loaded with zucchini.DSC_0011

So, knowing this inundation was coming I have been searching the web for interesting ways to preserve the vegetable. My best one, I think, has been zucchini ice cream. Before you scoff, other than the green you never would know. It was vanilla with cinnamon and nutmeg and I said it WAS because it is long gone and so is the second batch. Yum.

The latest new recipe came from one of the many cookbooks I have.  A vegetarian cookbook, it is superb for finding new ways to prepare veggies.  Try this and you, too, will enjoy zucchini, like my son Dan who popped in tonight in time for supper.

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Zucchini and Fresh Herb Fritters

From Vegetarian Cooking for Everyone by Deborah Madison, adapted by Beth Rankin
Reminded me of latkes, so you KNOW it’s going to be great!

Serves 4-6

2 pounds zucchini or yellow summer squash, coarsely grated
2 eggs, beaten
1 bunch scallions or equivalent amount of anything oniony
1 cup dried bread crumbs
2 garlic cloves, finely chopped
½ cup chopped parsley
1 tablespoon chopped marjoram or basil
1 teaspoon chopped mint
Salt and freshly ground pepper
Olive oil

• Lightly salt the grated squash and set aside in a colander to drain for 30 minutes.
• Meanwhile, mix the other ingredients together except for the pepper and oil.
• Rinse the squash and squeeze out excess liquid, then stir into batter.
• Taste for salt (it had more than enough for me) and add pepper
• Heat a thin layer of olive oil in skillet.
• When hot drop in the batter. A ¼ cup makes a 3-3.5 inch fritter.
• Cook until golden brown, then flip and cook the other side
• Serve hot.