My dear friend, Beth:
I believe you still owe me a zucchini.
You may remember Beth from my very first post. She’s the person to thank (or perhaps blame) for my venture into the world of blogging. She writes a funny and often heart-warming blog called Dirty Laundry. Her caustic humor easily rivals that of her favorite New York Times best-selling author, Jen Lancaster (who you can find online at jennsyvania.com), but at the same time, she’s a doll! (Don’t worry, Beth. We won’t tell anyone.)
A couple of weeks ago, Beth challenged her readers to a test: match her three growing children to their baby pictures. The prize: a zucchini fresh from her garden. I am happy to report, I got all three right — which was a bit of a feat, as her children have changed considerably as they’ve grown. But darn it, I wanted that zucchini!
Imagine the possibilities: zucchini dip, zucchini crisp, zucchini bread, zucchini curry soup … these are just a few of the 2,597 recipes I found on Foodista.com this morning that listed zucchini as an ingredient. Though honestly, I’m sure I’ll take the fritter route — a route my ancestors would approve of.
In fact, just last week I made zucchini fritters using fresh fare from the produce co-op I’ve mentioned before. The recipe I followed came from the latest issue of Food Network magazine. I omitted the spring onions, just because I didn’t have any in the fridge, though they surely would have added another welcome layer of flavor to an already delish dish. You can find the recipe HERE. Several other good-looking fritter recipes are also available on Cooks.com.
Beth, I’m wondering: any chance you have any extra zucchini flowers hanging around?
I grew up eating fried zucchini flowers (let’s call them fiori fritti), and my mom — when we were talking about this week’s possible post topics — shared her recipe with me. Simply:
- Wash the zucchini flowers, pull out the centers, and flatten.
- Prepare your favorite pancake batter, adding in a bit of grated cheese.
- Heat oil in a shallow pan. Carefully dip each flower into the pancake mix and place in the pan.
- Allow to cook a minute or two, until lightly brown on the bottom, then flip.
- When brown on both sides, remove from the pan onto a paper-towel-covered plate (to soak up some of the oil).
- Serve immediately (perhaps with a little salt on top), and enjoy!
Or better yet, bring your zucchini flowers to my house; I’ll do the cooking, and in good Italian tradition, we’ll share a meal at my table. Spero di vederti presto!