Week 11: Zucchini Fritters Take Two

Usually I do the blog on Monday night, but this Monday night my hubby had the urge to cook chicken and s'mores (not all together, thankfully) over an open fire in a windy rain storm.

Seda used the pillow case as a windsock to catch the gusts. Just before
I took this photo it was sleeting :(

After that, it was definitely bed time. So, I decided to do a blog post for breakfast. I hope it wasn't too much trouble for the members to wait an extra 12 hours to find out what will be in the shares this week.

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.

See?

Some are going into this week's share and some will be left to cure for winter. Those that are going into the share are not cured, so (unless you keep them in a warm dry place with excellent air circulation for a few weeks) you don't want to keep them sitting around for too long, stick them in the fridge and try to use them within the 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.

Like this.