We picked up another crop share today. We usually split the box with Ryan's parents, but they are on a mission trip in Canada, so we have the full box this time.
Let me tell you what is taking up the room in my fridge...10 cucumbers, 8 zucchinis, 3 summer squashes...what the heck can I do with all this?
Luckily our farmers, Laura and Adam provided an awesome recipe for Zucchini and Fresh Herb Fritters so we made it almost instantly when I returned home with the crop share.
The changes we made are subbing panko for breadcrumbs, subbing Ener-G egg replacer for the eggs and topped it with a little bit of goat cheese. Yum! This will definitely be a way to use zucchini in our house.
Zucchini and Fresh Herb Fritters
Salt and freshly ground pepper
2 lbs. zucchini, coarsely grated
2 eggs, beaten
1 tsp chopped mint
1 cup dried breadcrumbs
2 garlic cloves, finely chopped
½ cup parsley
1 tbsp chopped basil or marjoram
Olive oil as needed
1 bunch green onions, or 1 fresh onion including an inch of the greens, thinly sliced
Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the zucchini, squeeze out excess water, and stir it into the batter. Add desired amount of salt and pepper.
Film a large skillet with olive oil. When hot, drop batter using a ¼ cup measure and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot. Serve with yogurt sauce, salsa or garlic mayo.