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Zucchini and squash fritters easy to make

August 24, 2010
By Wendy Monro

Over the years I have learned to treat set backs as a possible opportunity. This week I was given the chance to try this out once again. Last Wednesday, I rushed home from work, made a grocery list and headed to the grocery store to buy everything I need to make fritters for my article.

I have been working full time and really have to plan everything out to get all that I need to accomplish done in a week. I wanted to make the meal for this article that night because we were leaving Friday for a road trip to California. I had everything planned down to the last minute. I would make the meal Wednesday night, write the article Thursday, and leave for California on Fridayperfect.

Then again, Robert Burns was right when he said, "The best laid plans of mice and men often go astray."

Article Photos

Zucchini and squash fritters with creamy herb sauce.

I got home and put everything together. My friend Victor, a photographer, came over to take the pictures, and to help us eat the meal. Everything turned out delicious. I served the fritters on the side of some delicious seared scallops. I was very pleased with myself. The following morning, I texted Victor to remind him that I needed those photos emailed right away so I could get the article ready. He called me back and explained that somehow the photos were deleted.

Oh well, what could I do? He was very apologetic and I felt worse for him than I did for myself. I told him not to give it another thought. There are worse things that could happen to a person then having to make these delicious fritters again. I was just going to have to make them Saturday in California.

No problem. My mom told me she would have all of the ingredients for me when I arrived. As I rolled into town, I called to make sure I didn't need to stop at the store for anything. She said she had everything I needed.

Fact Box

Zucchini and squash fritters

Squash fritters:

3 medium sized zucchinis

2 medium sized yellow squash

1 Tbsp. olive oil

1C. flour

1 tsp. baking powder

1/2 C. beer

1 C. goat cheese

Shred the squash and zucchini and lay them out on paper towels to dry. In a medium bowl combine the flour, baking powder, beer and cheese. Mix together well. Add the dried zucchini and squash to the batter and mix together well with your fingers. Heat the oil in a large skillet. Form the zucchini mixture into patties. Lay the patties on the skillet and fry. Turn over every four minutes or so until they are cooked through.

Fritter sauce:

1 C. mayonnaise

1 Tbsp. white wine vinegar

3 anchovies, chopped

1/4 C. fresh Italian parsley, chopped

1/4 C. fresh chives, chopped

1/4 C. fresh tarragon, chopped

1/4 C. fresh dill, chopped

Mix all ingredients together and set in the refrigerator until ready to serve.

Once I started getting everything out, I couldn't find goat cheese. This is a key ingredient in the making of these fritters. Claud offered to run back to the store to get it. When he returned, I was starting to make the sauce. There were no fresh herbs to be found anywhere in the kitchen. I needed to have the fresh herbs. So, I hopped in the car and headed back to the store. In the back of my mind, I wondered if I wasn't supposed to write about these fritters for some reason. Then, I figured, none of this was really bothering me and went ahead and got what I needed from the store.

Finally, I had everything I needed. I started frying up the fritters and mixing the sauce together. In no time at all, I had these made and ready to bring out to the pool where my parents were relaxing and watching the children swim. It dawned on me how nice it was that I had something to offer everyone to eat out at the pool. Usually when we come to my parent's house, my mom does the cooking. It felt good to offer her a nice appetizer while she relaxed and sipped wine outside watching the kids swim. If Victor hadn't lost my other photos, I would not have thought to do this for her. Thank you, Victor for providing me with this opportunity. We all dug in and ate the fritters and everyone loved them.

I read about making fritters in this month's Bon Appetit magazine. I thought this was the perfect end of the summer treat. I added some yellow squash to their recipe. I thought it made them look more colorful. Many people have a lot of zucchini and yellow squash in their gardens and need to have some new ideas on how to eat them.

This dish is the perfect appetizer or side dish to use up some of this squash. You crisp up the zucchini and squash by frying them and create a Provencal or Mediterranean flavor with the goat cheese and olive oil.

Although they are fried, they have a surprisingly light taste. No, they are not low fat; but, everyone needs a treat every once in a while. The sauce is uniquely fresh and light by combining all of these fresh herbs.

Grab a bottle of white wine, or better yet, dry rose champagne, and make these as a special treat for you and someone you love. If you get everything you need to make these fritters (the first time you visit the store) and don't have a need to photograph it, you won't believe how easy they are to make.



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