|Seda used the pillow case as a windsock to catch the gusts. Just before|
I took this photo it was sleeting :(
Drumroll please...(Since I left you in suspense, I thought I'd go ahead and make the most of it.)
This week's share will include: Beans, Kale, Tomatoes, Cucumbers, Zucchini/Summer Squash, Mini Cabbage OR Brokali, Onions, and Fresh Herbs
We started the onion harvest this week.
You can use up one in this week's recipe.
I know that I featured a zucchini fritter recipe this time last year with ingredients that are very similar to the recipe below, but the results are, I think, significantly different. They're both delicious, but while last year's zucchini fritter recipe turned out savory pancakes with chunks of zucchini, the results of this year's recipe are more of a cross between zucchini hash browns and crepes. I think your best best might be to try them both and choose your favorite.
Zucchini Fritters II
- 2 small or 1 medium zucchini or summer squash, shredded (about 4 cups)
- 1 small onion, shredded (about 1/2 cup)
- 1 Tablespoon finely chopped parsley (from about 5 stems of parsley)
- 2 eggs
- 1/4 cup cake flour
- 1/4 cup milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- butter, as need for cooking
Whisk the eggs together until they are light yellow and somewhat fluffy. Whisk in the cake flour, milk, nutmeg, salt, and baking powder one ingredient at a time. Whisk well after each addition to make sure the ingredients are well mixed and the batter stays as fluffy as possible.
Fold in the shredded zucchini and onion and the finely chopped parsley.
Melt a generous pat of butter in a saute pan over low/medium heat. Place large spoonfuls of zucchini mixture in the pan, be sure to stir well before scooping out each spoonfull because the batter will settle to the bottom of the bowl. Cook each side until the batter starts to turn golden, about 3-5 minutes.