Wednesday, September 2, 2015

Summers Bounty

I was blessed with a basket of zucchini last week. This is always a wonderful month
for receiving all sorts of produce from my gardening family and friends.
So, if you can stand another recipe or two...

First I grated up a few of the zucchinis, if you have a mandolin for this
it makes life much easier this time of year.

On the web I found a recipe for:

 Mom's Zucchini Bread

I substituted half a cup of apple sauce for half a cup of oil and
it still came out nice and moist.

It makes two generous loaves one for now and one to freeze.

I also, for the first time, made zucchini fritters and they will be making a repeat showing.
 I served them on top of a roasted tomato slice sprinkled more 
parmesan cheese and drizzled balsamic syrup over.
This recipe came out of a cookbook named simply:

edited by Nicola Graimes
Metro Books

3 1/2 cups grated zucchini
2/3 cup parmesan cheese
2 eggs beaten
4 tablespoons unbleached all purpose flour
vegetable oil for frying
salt and pepper

Squeeze the grated zucchini in a towel to get any excess water out, then combine with
the parmesan, flour, salt and pepper and eggs.
Heat enough oil to cover the base of a large frying pan. Add 2 tablespoons of the mixture 
for each fritter and cook for two to three minutes each side until golden, drain on paper towels.


Susan - DiGilio Designs

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