Zucchini season is upon us, and in honor of this prolific vegetable, I have written a poem. It’s called “Zucchini”.
I could just go on and on with this poem! Kind of like the neverending vegetable itself.
I truly do have the nicest neighbor. Since we moved in, she has been gifting me with vegetables from her beautiful garden. The long zucchini, in the pale green color, is an old variety that she grows every year. I do not know the name of it, but it has a delicate flavor and thin skin that cooks up very easily.
In the lower right hand corner of the basket is another variety of zucchini that was grown in my own pot. The skin is thicker, and because it is wider and of a more uniform shape, it can be easily stuffed with meat, breadcrumbs, cheese or even other vegetables.
Today I used both varieties of zucchini to make “fritters”. A “fritter” is simply a sweet or savory dough that is fried. A zucchini fritter is a zucchini dough that is fried. (a savory fritter). You can also make sweet fritters. Apple or peach dough that is fried would be an “apple fritter” or “peach fritter”.
Here, the dough is made with zucchini, egg, flour, baking powder, and dried onion.
The fritters puff up beautifully in the pan.
They were absolutely excellent with a wild boar stew served over the top of them! The hot gravy made them puff up even more. Almost like a dumpling. Super tasty.
Makes 4 small fritters, but recipe is EASILY modified to handle as many zucchini fritters as you want to make.
3 cups shredded zucchini
1 T + 1/4 C Flour
1 x-large egg lightly beaten
1 t baking powder
1/2 T dried onion
peanut oil for frying
Shred zucchini and sprinkle liberally with salt. Put in a colander to drain for 15-30 minutes.
Whisk together 1/4 cup flour, 1 t baking powder, and 1/2 T dried onion.
When zucchini is ready, put in a clean dishtowel and twist and squeeze to press out the remaining juices. You will be amazed how much comes out!
Heat skillet and put in enough oil to reach about 1/4 inch, or about a centimeter.
Put in a bowl and mix 1 T of flour with the shredded zucchini. Pour in the beaten egg, and mix. Then put in the flour, baking powder, and onion. Mix well.
Drop by spoonfulls into the hot oil, flattening just slightly. Fry for about 3 minutes on each side, or until bottoms are browned.
Sprinkle with a little bit of salt, and drain well. Serve hot!
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