Zucchini

I had no luck with a vegetable garden this year; turns out you need sun to grow vegetables. Who knew! But the potted herbs make me happy. The teeny tomatoes from the last post were from my garden. They were a bit of a surprise considering I didn't plant them... They just sprouted up, I'm guessing from the compost. Anyway, on to Zucchini... which is not from my garden.


When I have a surplus and some time, I like to do some research. We had lots of zucchini from last week's CSA, so I made chocolate zucchini muffins (twice!) and these fritters. I made them for breakfast and they were good. I bet they would be really good with a poached egg, mmmm.


Zucchini Fritters
adapted from here

• 1 pound zucchini, grated
• 1 clove garlic, minced
• 1 jalapeno pepper, chopped
• 1 tablespoon masa corn flour
• 1 whole egg, beaten
• 1 tablespoon fresh oregano
• 2 tablespoons olive oil
• salt and pepper to taste
  

1. Grate the zucchini and salt them. Let stand for 30 minutes to an hour in a colander. Squeeze the zucchini dry with your hands or wring it out with a kitchen towel.
2. In a large bowl, add the zucchini and the rest of the ingredients, except the oil. gently mix.
3. Heat the oil over medium heat in a cast-ron skillet, a comal or a non-stick sauté pan. When hot, add the batter by the heaping tablespoon. Spread a little to make a pancake shape.
4. Cook for about 3 minutes, or until golden. Turn over with a spatula and cook for another 2 minutes or so.
5. Salt while draining on paper towels.

Yogurt topping: Greek yogurt, lemon juice and cayenne pepper.