Good evening friends. Is the weather nice where you are? One of my daily obsessions is the weather. It’s one of the most unpredictable forces here, so I largely follow the sky. This is a major inconvenience for gardening because we cannot rely on stability in temperature or precipitation, and the wind is surely an element we battle. A blizzard can come whenever it pleases (please don’t tell my summer vegetables that!), and it hails regularly in the summer. Despite the volatility we’ve been having some nice weeks. Nice enough weeks to encourage the rapid growth of our squash plants! The zucchini is in high swing. Squash is so prolific that I am immediately drawn to the plant because of its willingness to grow and ability to feed many.
I would like to share a recipe for zucchini fritters today, coupled with a simple strawberry salsa. This combination sounds outright odd but I must assure you that I’ve had a good time eating it.
Included are some lovely zucchini specimens, a single onion we had to pull, some peas (although I used frozen for the recipe), and also some fresh thyme. The garden was very giving this week and for this I am grateful. We have an organization here entitled Feeding South Dakota with a solid mission of feeding the hungry in our area and state. One of their campaigns is called ‘Plant A Row‘ – which, as the name suggests, asks you to donate an entire row of garden food for the sake of donation. The ever so versatile squash is on their list – and they will be receiving some of the loveliest I know in the coming weeks.
For the recipe you must shred the zucchini and squeeze it really tight (just like your favorite hand to hold) – this will help release the water.
Zucchinis are brimming with hydration.
I used cheese cloth. Once you’ve squeezed your zucchini you’ve got the opportunity to create some killer fritters. I use peas, thyme, and red pepper but I urge you to be relentlessly creative (after trying it my way of course).
And don’t think I’ve forgotten about the salsa I mentioned above!
It is far too easy to be safe in the kitchen. And the summer is far too short some years to think twice about inspiration born in the quiet delirium of two in the cricket chirps and starry filled morning.
Strawberries, cilantro, lime, pepitas.
And zucchini fritters.
And heart flutters.
And more delirium.
What does summer mean to you?
Are you a heat seeker? A bird watcher? A midnight on the run? Do you long for the cold snap of winter or do you bask in the warm breeze of eternity?
I think I love all seasons, friends. And I think food does too.
- For the Fritters:
- 2 cups shredded zucchini
- 1 large egg plus 1 egg white
- 1 medium onion finely chopped (use the greens too if from the garden)
- ½ cup thawed frozen peas
- 1 tsp fresh minced thyme
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 3 tbl flour
- ⅛ cup of grapeseed oil
- For the Salsa:
- 1 pint of chopped strawberry
- 1 tbl fresh minced cilantro
- juice of half a lime
- 2 tbl toasted pepitas
- To make the fritters:
- Shred about 2 (depending on size) zucchini with a box grater.
- Wrap zucchini in cheese-cloth and squeeze to release excess water out into sink. This step is vital to being able to form the fritters!
- In a large bowl lightly beat the egg and the egg white.
- Add the onion, peas, thyme, red pepper flakes, salt, and freshly squeezed zucchini shreds!
- Add the flour and combine ingredients until fully incorporated.
- Heat ⅛ of a cup of grapeseed oil in a large skillet. Depending on the size you want, form 8 small or 4 large fritters and once oil is shimmering add and cook over medium-high heat about five minutes on each side. Flatten fritters with spatula. Cook in batches to avoid overcrowding
- if necessary.
- Place finished fritters on paper towel lined plate.
- Garnish fritters with Strawberry-Pepita salsa.
- To make salsa:
- Combine all ingredients in a medium bowl and stir gently to
- combine.
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