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Ninety Eight Ounces

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That would be how much zucchini I harvested Saturday morning.

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I wrote the other day about zucchini recipes. Now, we need to add a new one to the list.

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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.

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The recipe yielded a dozen tiny fritters. Perfect with kofta.

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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.

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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.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

4 responses »

  1. The zucchini fritters look really good! I’m afraid I lost the zucchini battle, but I won’t need to leave any in unlocked cars, as one of my husband’s coworkers makes zoodles all the time and wants all the zucchini we can give her.

    Reply
  2. Stephanie Holzman

    The fritters look delicious!

    Reply
  3. The fritters were delicious. I made them again last night. I am also thinking of the recommendation to make enough to freeze. But, so far, we keep eating the whole batch.

    Reply
  4. Pingback: Real Value | AnnieRie Unplugged

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