Wednesday, August 4, 2010
Garden Recipes
All the gardens look beautiful - and delicious! Since we moved in early summer, I wasn't able to do a garden this year (we do have a random stalk of corn growing), but one of the Orem Bountiful Baskets stops is five blocks from my house so I get an order every week. I am always looking for good summer recipes. I thought maybe we could post some of our favorite recipes for things out of our gardens/farmer's market/Bountiful Baskets, etc. Mine is zucchini fritters. What is yours?
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Zucchini Fritters
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Salt (1 tsp or to taste)
Pepper (1/4 tsp or to taste)
2 large eggs, lightly beaten
2 green onions, finely chopped
1/2 c. flour
2-4 Tbs. olive oil
1 medium clove garlic, minced
Optional, 1 Tbs fresh lemon zest
1. Using the large holes of a box grater, grate zucchini into a medium bowl. (Try to remove the excess moisture from the zucchini by squeezing with paper towels.) Add salt, lemon zest, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2-3 minutes. Reduce heat to medium. Turn fritters and continue cooking until golden, 2-3 minutes more. Transfer fritters to a plate; set aside. Cook remaining zucchini mixture, adding more oil to pan if necessary.
Sometimes I serve this with a dollop of sour cream or plain yogurt.
Yummm Beth! I really like just plain old tomato sandwitches (toasted). I also like steamed green beans with onions and bacon.
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