Monday, May 10, 2010

Zucchini Week!

We got our second CSA batch on Saturday (more on CSA's later) and were so excited to get the choice between a slew of zucchini or a slew of squash. Um, zucchini please! 
This first zucchini dish is an old family favorite. We come from a small town in Italy with a very rural dialect, so I am uncertain about accurately communicating the name of these little guys. For blogland, let's call them zucchini fritters. Do notice, my dears, that they are not called "light" zucchini fritters ;)
Here's how you make them: 
- Shred two zucchini into a bowl, add a generous pinch of salt, let sit for 20-30 minutes
- Squeeze out/drain all of the water (there is a surprising amount)
- Mix in:
     - 3 eggs
     - 1.5 cups of flour
     - 1 tsp. salt
- Add water until the mixture becomes a pancake batter-like consistency. 
- Fry spoonfuls in corn or canola oil mixed with olive oil for about 2-3 minutes per side. 
- Drain on paper towels and sprinkle on salt 
Eat Immediately!!
PS: While it does seem a little silly to remove water and then two minutes later add water, the process does a lot for the consistency of both the zucchini and the batter : ) 

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