Between work and family functions, it has been crazy busy… and I mean crazy.
Before starting my own business, I used to miss a lot of family functions and gatherings. I used to work crazy hours and at times I barely even saw my husband; especially, during the holiday seasons. I can’t really say that the crazy hours stopped since I started my own business, but at least now I am able to attend family gatherings.
Anyway… enough with the business talk. That could be a post in itself for another day. Maybe, I’ll save that for a rainy day.
Last year my brother-in-law got engaged to his longtime girlfriend and last Friday was the rehearsal dinner. The rehearsal dinner was very relaxed, easy going and jam packed with friends, family, and family-to-be.
The highlight of my evening was actually getting to see my nieces and nephews. I don’t get to see those little munchkins very often. A couple of years ago, my sister-in-law moved a state away in order to leave the city life behind to experience life on a farm.
In the risk of sounding spoiled, farmer B always visits bearing gifts from her farm. Tomatoes, summer berries, peaches, squash, corn… you name it. She grows it! This time around, she gifted us with tomatoes, cantaloupe, zucchinis and summer squash.
After a weekend of family packed festivities and eating, I honestly didn't feel like cooking Monday night. Since farmer B’s zucchinis were staring at me, I decided to make zucchini fritters. My husband and I enjoyed these little fritters with a salad and a glass of wine.
Zucchini with Garlic Fritters
Recipe: inspired by Sunil Vijayakar's recipe for 'Courgette and Parmesan Fritters with Garlic and Mint' from his book "Deep Fry"
1lb 10oz/750g Zucchini, trimmed and coarsely grated
1 cup All-Purpose Flour
1 Garlic Clove, minced
2 Eggs, lightly beaten
1 teaspoon Baking Powder
pinch of Sugar
Kosher Salt and Ground Black Pepper to taste
Oil for frying, I used corn oil
Place the grated zucchini in a large sieve and press down firmly with the back of a spoon to remove any excess moisture/water from the zucchini. I used a potato ricer instead of a sieve. I find that using a potato ricer gives you the best result. {I also use this method for potatoes when making hash browns} In a large bowl, combine all of the ingredients until mixed thoroughly.
Pour about 3/4 -inch to 1 -inch of oil into a large heavy frying pan. Heat the oil to 350F. Working in small batches, drop spoonfuls of the zucchini mixture into the hot oil. Fry the fritters until golden, turning once {about 3 - 4 minutes total}. Remove fritters with a slotted spoon and drain on a cookie sheet lined with paper towels. Sprinkle with Himalayan pink salt {optional} and serve immediately.
