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Side Dishes Vegetarian

Life is Backwards Now

August 14, 2020

Life is all backwards now. People who used to have to be dragged into the kitchen are baking and cooking up masterpieces, and people like me, who love to cook, can barely lift a spatula because I have no one to feed. Cooking for myself is nice, but it’s the sharing that’s the fun part.

I can make my favorite pasta with shallots, fresh tomato, basil and whipping cream, but it’s so much better when people are here with me oohing and aahing. I’m ashamed to admit it, but I think it’s the adulation I love more than the cooking. Clearly, I’m needy. Anyone who thinks cooking is not performance art is totally wrong.

So, I’ve been plying my neighbors with goodies every now and then. My neighbors Ruby and Darren are foodies too. They sent me some lychee nuts about a month ago that were sweet, juicy and delicious! And just last week they brought over some wonderful chicken soup with slices of ginger that really woke up the soup! It was delicious.

So, this week, I was inspired by my cousin Nancy. She said she tried zucchini fritters and they were really good. (This is because Italians can never talk without food coming up, plus it’s zucchini season.) Apparently everyone is making them right now because there are lots of recipes out there.

Nancy found found the recipe online at a website called AnItalianinmyKitchen.com. I saw quite a few other recipes online too. I usually like Bon Appetit’s recipes, but AnItalianinmyKitchen’s fritters tasted better than the Bon Appetit recipe.

They were as a little heavier, and a skosh less healthy, but had more substance. The only thing I would change is the spice. Oregano was OK, but I think dried thyme, or fresh lemon thyme would be best. Or even no spice would be good, you’ll taste more of the zucchini.

I sprinkled a little grated cheese on top of my fritters. The Bon Appetit recipe I tried made them with just chives. But their soy dipping sauce was what I loved!. Try it, it’s made with 3 Tbsp. rice vinegar, 1 Tbsp. soy sauce, 1 1/2 tsp. sugar and a little crushed red pepper.

In the meantime, if you’re cooking up a storm, congratulations, and please bring some over for me. I promise I’ll ooh and aah.

Zucchini Fritters

Yields8 Servings

 2 cups grated zucchini (well drained)
 ¼ cup flour
 2 eggs
 ¼ cup Parmesan cheese
 1 tbsp chopped green onion
 2 tbsp mayonnaise
 ¼ tsp thyme (or 1 tsp of fresh lemon thyme leaves)
 ¼ tsp salt
 2 dashes black pepper
 2 tbsp olive oil

1

After the zucchini is shredded, sprinkle it lightly with a little salt and let it sit in a colander for 10 minutes. Then wrap it in a paper towel or dish cloth and squeeze all the water out.

2

Mix all ingredients together except the 2 Tbsp. of oil. Place the oil in a frying pan and let it heat thoroughly. Drop the zucchini mixture in the hot oil and flatten the patties a bit so they cook thoroughly. Cook them over medium heat until nicely browned, about 3 minutes. Flip them over and serve them with grated cheese.

Ingredients

 2 cups grated zucchini (well drained)
 ¼ cup flour
 2 eggs
 ¼ cup Parmesan cheese
 1 tbsp chopped green onion
 2 tbsp mayonnaise
 ¼ tsp thyme (or 1 tsp of fresh lemon thyme leaves)
 ¼ tsp salt
 2 dashes black pepper
 2 tbsp olive oil

Directions

1

After the zucchini is shredded, sprinkle it lightly with a little salt and let it sit in a colander for 10 minutes. Then wrap it in a paper towel or dish cloth and squeeze all the water out.

2

Mix all ingredients together except the 2 Tbsp. of oil. Place the oil in a frying pan and let it heat thoroughly. Drop the zucchini mixture in the hot oil and flatten the patties a bit so they cook thoroughly. Cook them over medium heat until nicely browned, about 3 minutes. Flip them over and serve them with grated cheese.

Zucchini Fritters
  • Reply
    Jennifer S Pino
    August 15, 2020 at 2:01 pm

    The zucchini fritters are wonderful. Thanks Fran!

    • Reply
      Fran Tunno
      August 15, 2020 at 7:54 pm

      Yay! I am so glad you tried them. I love anything that leaves me with minimal guilt. Hugs to the family from me!

  • Reply
    EmilyAnn Frances
    August 15, 2020 at 1:07 pm

    Things that make you go “oooo”, “ahhh” and “yum”…iike your zucchini fritters. Glad to see you’ve still got a spunky, force of nature, go-to-it spirit like your late Mom.

    • Reply
      Fran Tunno
      August 15, 2020 at 7:53 pm

      Emily Ann, you are a sweetheart! Thanks for always reading and taking the time to respond. I’m trying to keep the spunk going. Mid-pandemic, it is challenging! Stay safe!

      I have read your blogs, but I see you’ve disabled the comment section. I totally get it. It takes time to be able to be social, so I especially appreciate that you still check mine out and take the time to comment. It means so much to those of us crazy enough to keep blogging.

  • Reply
    Monica
    August 15, 2020 at 10:35 am

    Sounds great, Fran, I am going to try it. Our neighbors have been giving us the extra zucchini from their garden so I need to make something other than zucchini bread. Thanks!!

    • Reply
      Fran Tunno
      August 15, 2020 at 7:51 pm

      They are good and very little guilt. If you have a large zucchini, you can split it down the middle, remove the seeds, then scrape some of the zucchini out and mix it with ricotta, mozzarella, fresh basil or Italian seasoning, and some cooked loose sausage. Then stuff it and bake it. It’s delish! I used to make it when I lived with my dad. He had zucchini for months!

  • Reply
    THERESA LoBue
    August 14, 2020 at 9:02 am

    Ooooh, aaaahhhh! The adulation is always appreciated!

    • Reply
      Fran Tunno
      August 14, 2020 at 11:09 am

      Isn’t it the truth? I knew you would understand!

  • Reply
    Nicol Z
    August 14, 2020 at 4:36 am

    Looks DELICIOUS!!

    • Reply
      Fran Tunno
      August 14, 2020 at 11:09 am

      They’re pretty good and you don’t feel to guilty afterward!

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