Zucchini squash are everywhere now. They also are called courgettes in Europe as my many English cookbooks remind me. The Zucchini or courgette is a summer squash which can reach nearly 18 inches in length. I prefer the smaller ones although the larges courgettes are best to make fritters!
Zucchini Fritters and yogurt and sour cream dip
1 large zucchini or several small – enough to make about 2 cups graded
1 garlic clove minced
A handful of snipped chives – about two table spoons
2 eggs- beaten
2 tablespoons flour
1) Grade the zucchini onto several layers of paper towels
2) Place a paper towel on top of the graded zucchini and roll it tightly and applying pressure to squeeze out the moisture. Place a heavy plate or pot on top to help squeeze out as much moisture as possible.
3) Let it sit for 10 to 20 minutes to remove as much moisture.
4) Place the drained zucchini in a mixing bowl and snip in several tablespoons of chives or scallions.
5) Mix well with your hands. Add the flour.
6) Mix in about a half-a-cup of cheese – cheddar if you want a strong flavor or a feta for a saltier taste.
7) Beat the eggs and add to the zucchini mixture.
8) Using a soup spoon and a fork, scoop a spoon full of the mixture, flatten it with the fork to compact the mixture.
9) Push the mixture off the spoon into oil which has been heated on low until it shimmers.
10) Cook 2 to 3 minutes on each side until the fritter is cooked through. The time it takes for the fritter to cook through to the center will depend on the thickness.
11) Serve with sour cream or a tzatziki sauce. I made a half sour cream and half mayonnaise dipping sauce with a touch of lemon juice.
This year has been a prolific year for the rabbits in the garden. I will be pulling weeds for hours than SWOOSH! One will jump right in front of me!
And they come out during daylight with no fears!
But it is Strawberry Season! Crates and crates of them at the Raleigh Farmer’s Market.
So I make jam!
Cook them down and mash them with sugar, lemon juice, and pectin.
And I didn’t core them but used a potato masher to crush them and make a lovely jam
And it was easy!
I used the “Homemade Strawberry Jam” recipe from the Ball jar website: http://www.freshpreserving.com/recipes/strawberry-jam
My biological clock wasn’t paying much attention to the time change last week so I was up early on that day! I decided to make carrot cake for the first time.
So I graded carrots. I had purchased two pounds of carrots the day before because they were on sale and I thought I would need that much!
I didn’t need so much but the cake was wonderful.
I found the recipe in a book at a thrift store which was published for The North Carolina Museum of Art in 1976 to raise money.
2 cups brown sugar
3/4 cup melted butter
3/4 cup vegetable oil
2 cups unbleached flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups finely graded carrots
Beat the eggs and slowly add the sugar, butter, and oil. Combine the flour, soda, cinnamon, and salt and sift it into the egg mixture. Stir in the graded carrots and pour batter into two buttered and floured 8″ or 9″ cake pans. Bake at 350f for 35 minutes or until a toothpick comes out clean.cool 49 minutes. Frost with a cream cheese frosting if desired.
Filed under cooking, Food