Your kitchen garden… You carefully planned. You pored over seed catalogues. You lovingly watered and weeded. Now is the time to reap the rewards. (And if, like me, you planted zucchini – boy are there rewards). Our recipes this month will focus on helping you use your produce. Starting, of course, with zucchini.
Zucchini Fritters
Ingredients:
- 4 cups shredded zucchini
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup chopped chives
- Vegetable oil
- Sour cream, for serving (optional)
Directions:
- Place the shredded zucchini in a colander set over a bowl and sprinkle lightly with salt. Allowi to stand for 10 minutes, then squeeze out as much liquid from the zucchini as possible (use your hands).
- In a large bowl, mix the zucchini with the flour, eggs, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the mixture is combined.
- Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds. Space at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to a paper towel-lined plate and sprinkle with salt. Repeat until you have used all of the zucchini mixture.
- Serve the zucchini fritters topped with sour cream (optional) and sliced scallions or chopped chives.
Is your garden more about annuals than vegetables? We do that too. Take a look at some of our projects.
