The amount of produce we had in our fridge this week was, well, alarming. In addition to our farm box the local farmer's markets have been so enticing as everything is coming into season so early. I've had so much kale and swiss chard lurking around that our "green" smoothies each morning that are normally purple in color were actually closer to a true green despite being packed with berries, whoops. I also made way too much baby food this week and was tempted to have a baby food dinner party....I'm sure that will be the latest parenting trend. Ah, yes at 7 months my daughter insists upon an organic, locavore diet. Yeah, just kidding, we're not those people. So anyway, on to some delicious zucchini (one of my daughter's favorites). I was inspired to make zucchini fritters after reading my farm box's blog. This recipe is adapted from Smitten Kitchen. I accidentally used 2 eggs, which created too runny of a batter, 1 is perfect, and yours will probably be more photogenic than mine.
2 large zucchini
2 small red potatoes
1/4 onion or 2 scallions
1/2 cup flour
1/2 t baking soda
1 eggs
1 T goat cheese
paprika, salt, pepper
Grate zucchini, potato and onions (I used the shredding attachment of my food processor). Salt and let stand for a few minutes. Squeeze excess water out, either with a dish towel, a cheese cloth, a mesh strainer or your hands. In a medium bowl beat egg, salt, pepper, add paprika. Stir in goat cheese and then grated mixture. Stir in flour and baking soda. Heat some oil in a cast iron skillet. Pour/drop small circles of batter (like pancakes) and cook on each side until crisp and brown. Let cool on a paper towel lined plate.
ليست هناك تعليقات:
إرسال تعليق