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
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.
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.
