That would be how much zucchini I harvested Saturday morning.
I wrote the other day about zucchini recipes. Now, we need to add a new one to the list.
Zucchini Fritters. Recipe courtesy of Smitten Kitchen. Although I did modify it a bit. I used shallots and baby leeks instead of scallions.
I did make them as recommended in my cast iron skillet.
The recipe yielded a dozen tiny fritters. Perfect with kofta.
Topped with homemade tzatziki.
A completely local meal. Lamb from England Acres. Onions from my garden. Zucchini and shallots from the garden. Egg from Miller Farms in Clinton. Tzatziki from my cucumbers, mint, dill and Pequea Valley yogurt.
The wine.
One of Breaux’s stars. A 2007 Reserve Cabernet Franc. Lots of alcohol though. 16.4%. Big wine. Stood up to the kofta.
So far, I am beating those zucchini. But barely. I did put away two packages of shredded zucchini in the freezer. Saving for a cold winter’s day to make bread.
