Today was a full day- as they all are.  Mondays are spent at home most usually.  After the weekend I always need to regroup and put the house back together.  It is after 8pm as I write this and I could probably still fill another 8 hours with things that need doing.  But, that is just the norm.  I have also found that the first day of the week sets the tone for the rest of the week.  So, we focus on our school work, get the menus made for the week, and layout the chore schedules.

So, with 10 loads of laundry washed, sorted, and delivered to the kid’s rooms, we can start the week with clean clothes and empty hampers.  The menu for the week was done and groceries bought.  I had a recipe that I had been wanting to try, so it went on the menu.  Lately, I haven’t been able to try a lot of new recipes because of the time it takes to make the new ones has just not been available. However, thanks to Tony and a strained back (a whole other blog), I have been delegating dinner preparation to each of the kids and even Tony has been taking a turn he has always offered but I preferred to do it my way despite the fact that he cooks good food.  I am impressed with just how good of cooks my children are!  This has also allowed me more free-time in the kitchen to be creative again.  Anyway, Tony did steaks tonight and I thought it would be a good time to try out the recipe for zucchini-corn fritters.  I must say, they were good.  I didn’t get a picture of them before the plate was clean.  Clean clothes and full tummies- a good way to start the week.

These fritters remind us of the fried cornbread that my grandmother makes.  I never got the hang of the fried cornbread, but these turned out great.

The recipe is below, I hope you give these a try.  I also hope that you get to make them with zucchini from your own garden next spring.

Zucchini -Corn Fritters

serves 6-8

2 medium zucchini, coarsely shredded

Kosher salt

1 tablespoon butter

1/2 small onion, finely chopped

3 garlic cloves- minced

2 ears of corn, kernels cut off

1/2 cup cornmeal

1/2 cup flour

1/4 tsp baking soda (or baking powder- I do not like the taste of baking soda)

freshly ground pepper

3/4 cup buttermilk

1 large egg

olive oil for frying

 

1. Toss shredded zucchini with 1/2 tsp salt.  Let stand for 10 min. Wrap zucchini in a towel and squeeze dry.

2. Heat the butter in large non-stick skillet.  Add onion cook until clear and softened about 4 minutes, add corn and garlic cook about 3 minutes. Set aside

3. Whisk cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp pepper in a medium bowl.
Whisk the buttermilk and egg together in a large bowl, then stir in corn mixture and zucchini.  Add cornmeal mixture, stir just until combined.

4. heat oil in large skillet, working in batches, pour a scant 1/4 cup of batter into the frying pan.  Use the back of the ladle to smooth out the fritter.  Cook until fritters are golden brown on each side- about 3-4 minutes per side.  drain and serve hot.

 

Ohh so good!  What is your favorite way to cook zucchini?

 

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