But I have only been recently introduced to this versatile vegetable. This year I planted several plants and have enjoyed experimenting with it in our meals.
Growing up, it was forbidden and not allowed in the house and not even an option to grow in the garden. It is the only vegetable that my father hates.
Once upon a time, my father grew it in the garden. My mother prepared it for supper one evening. After one bite, my father without saying a word, stood up from the supper table, went out to the garden and started pulling the zucchini plants out by their roots throwing them over his shoulder. My siblings and I were too small to remember but dad recalls us watching wide eyed out the window. He said "nothing that tastes like that will grow in my garden." There is no use convince him; tell it is good in bread and he will inform you the bread is good without the zucchini.
Once upon a time, my father grew it in the garden. My mother prepared it for supper one evening. After one bite, my father without saying a word, stood up from the supper table, went out to the garden and started pulling the zucchini plants out by their roots throwing them over his shoulder. My siblings and I were too small to remember but dad recalls us watching wide eyed out the window. He said "nothing that tastes like that will grow in my garden." There is no use convince him; tell it is good in bread and he will inform you the bread is good without the zucchini.
But now I have a garden of my own and even though it isn't the most favorite vegetable in the garden, I like it and I'd like to share a recipe, from Smitten Kitchen, that my husband has enjoyed this summer.
1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon chopped onion
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg, lightly beaten
Freshly ground black pepper
Bacon Grease or another oil of your choice, for frying
Preheat oven to 200 degrees. Have a baking sheet ready.
Grate zucchini and combine with salt, let it sit for 10 minutes. Wring out the zucchini by wrapping it up in a clean dishtowel or cheese cloth and wring.
To the zucchini shreds and a little more salt and add remaining ingredients, except bacon grease, to bowl.
In a large heavy skillet, heat 2 tablespoons of grease over medium-high heat. Drop small bunches of the zucchini batter into the skillet. Cook till fritters are golden, about 3 minutes a side. Place fritter in the oven on baking sheet to keep warm while frying the
remaining batter.
We have had these fritters for breakfast several times this summer. Top them with a sausage patty and an over-easy egg. Very good!
Come join us at the market tonight!
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