1. Boyce Avenue’s Covers
2. My new pair of SloggersThanks Mom.
3. Eating the cherry tomatoes straight out of the Little Acre.
4. Planning our mini-vacation next weekend to the Porcupine Mountains.
5. How fast our garden grows zucchini. How one little plant can make a two pounds of food every other day makes my head spin. I’m excited about zucchini production now. In another three weeks when I have a refrigerator full of them, I might be less impressed. For now, I’ve got enough new summer squash recipes to try. So far I’m thinking zucchini-glass-half-full.
Today’s zucchini fritters are a knock-off of classic potato latkes. The shredded zucchini is substituted in 1:1 for the potatoes. Just remember to press as much of the liquid out before cooking as possible–no one likes a mushy fritter.
Inspired by Duane Lengsfeld in St. Paul Farmer’s Market Cookbook
1 lb of zucchini (about 2 medium-sized), coarsely grated Homegrown
1 large egg, beaten Larry Schultz Eggs, Owatonna, MN
2 green onions, finely chopped St. Paul Farmer’s Market
1/2 cup flour Whole Grain Milling, Welcome, MN
2 Tbsp. sunflower oil Driftless Organics, Soldier’s Grove WI
Sour cream Westby Cooperative Creamery, Westby WI
1. Place grated zucchini in a fine strainer with paper towel. Firmly press the zucchini into the paper towel to squeeze out as much moisture as possible. Set aside.
2. Combine egg, onion and flour in a small bowl. Fold in zucchini.
3. Heat the sunflower oil in a shallow skillet. Gently drop 1/4 cups of batter into skillet, making sure not to crowd the pan. Cook 3-4 minutes or until golden brown on one side; turn and cook other side until browned, 2-3 minutes. Serve warm with a dollop of sour cream.