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    Does it feel cold in here? It’s really chilly, don’t you think? Let me explain.

    My seven-year-old son hates zucchini. Hates it likes the Montagues hate the Capulets. He’s really a very good eater of vegetables in most instances. Things like beets, brussel sprouts and yes, kale salad go down the hatch with rave reviews. But at zucchini he draws the line.

    He will stare at tiny triangles of the offending squash in a bowl of soup and practically go into hysterics. Doesn’t matter that the whole soup tastes more or less homogeneous, he knows they are there and kicks up a royal fuss.

    So you can imagine my trepidation the other night when I decided to make summer squash fritters for dinner. Hold the phone, didn’t I say he disliked zucchini, not summer squash? They are essentially one and the same, zucchini is actually a type of summer squash, along with pattypan, crookneck an other varieties. Trust me, His Royal Fussiness can’t tell the difference. I figured that battering and frying pretty much anything makes it good, plus the squash is shredded so ha a not even notice.

    I made them. I used a recipe from Martha Stewart, but with an important modification; I substituted smoked feta for peccorino romano cheese, and what a difference. As far as I know, the only place on earth you can get smoked feta is at our very own market, handmade by Nick, who also sells duck and quail eggs. Pick some up next market, it’s really lovely. I served the fritters, and no cries of indignation came from my son’s end of the table. He ate the fritters, without a word of complaint, as I tried to hide my glee. And then, wait for it, as he was bringing his empty plate to the sink, he actually said;

    “Mama, those little fried things? Can you make those again, because they were really, really tasty.”

    And I shivered, not in disbelief, but because hell had frozen over.


    Summer Squash Fritters

    • 2 medium zucchini (about 8 ounces each), trimmed
    • 1 medium onion
    • 1/4 cup finely grated smoked feta
    • 1/3 cup all-purpose flour
    • 1 teaspoon finely chopped fresh oregano
    • Coarse salt and freshly ground pepper
    • 2 large eggs, lightly beaten
    • Extra-virgin olive oil, for frying
    • Plain yogurt, for serving

    Grate the zucchini, then squeeze as much liquid as possible from them. Place into a bowl, and repeat with the onon. Add the feta, flour, oregano, salt and pepper and stir to combine. Heat a few Tbsp oil in a frying pan over medium heat. When the pan is hot, mix the eggs into the batter. Place 2 tsbp mounds of batter into the pan, flatten each slightly, and fry until golden on both sides, flipping as needed, about 2 or 3 minutes. Keep warm in an oven while you make the rest of the fritters. Serve with plain yoghurt.



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