This is it. Today we cut into our last zucchini for 2014. So sad. But, it was a BIG one, so it’ll serve a few purposes. We baked zucchini fries to eat with our BBQ ribs for lunch. I just tossed the slices in a bag with some olive oil, broil them till they start to brown and then salt them. YUM!
Then for dinner I made Zucchini & Cheese Latkes – one of our favorites. Actually a surprising favorite. I knew I’d like them – but wasn’t so sure about the rest of the family. Especially my squash-hating husband, but everyone likes them! I picked up the recipe 14 or 15 years ago while on a homeschool field trip at the Rosenbaum ArtiFact Center in Chicago. The kids were doing a pretend archeological dig of a tell, and while the kids were playing with that I was looking around the area and they had a few recipe cards. This was one of them. Sometimes I add ground beef for a more hearty meal, but today we just made them according to the recipe. Since I already told you that I had one very large one left, I obviously didn’t use 6 medium zucchinis. I used about half of the super huge zucchini. I usually make some other substitutions based on what I have available. The nearest grocery store is 6 miles away. The nearest one likely to have what I need is 11 miles away. So if I don’t have an ingredient, I substitute or leave things out. I’ll put my substitutions in parentheses. Here’s the recipe:
Zucchini & Cheese Latkes – Recipe from the Rosenbaum ArtiFact Center6 medium zucchini, grated 3 eggs 5 scallions, thinly sliced widthwise (I just use a small onion, diced) 1/2 c. chopped parsley, without stems 2 Tbsp. chopped fresh mint leaves (I actually have this growing outside, so no subs needed! Unless it’s winter. Then I just leave it out.) 1 c. shredded mozzarella, Gruyere, or Swiss cheese (I never have Gruyere or Swiss, so it’s always mozzarella at our house.) vegetable oil 1 to 1-1/4 cup flour salt and pepper to taste. Combine zucchini, eggs, scallions, parsley, mint, cheese, salt, pepper, and 1 tbsp. oil in a large bowl. Add the flour, a small bit at a time, and mix well after each addition. Use enough flour to give the batter body but not too much to make it thick. Heat 1/4″ of oil in a large heavy skillet. (I actually use just enough to coat the bottom of the pan or they’re too greasy for us.) Using a tablespoon, spoon the zucchini mixture into the hot oil and flatten with the back of a wet spoon. (I use more like 1/4 cup or so for bigger pancakes.) Cook on both sides until golden brown. Drain on paper towels or brown paper bags. (If you use less oil, you won’t need to do this.)
Give it a try
And, by the way. I still have a little bit of that monstrous zucchini for one more meal or snack. I’ll have to think about it. Maybe chocolate zucchini muffins for breakfast