Zucchini cooked with just the right amount of sweet basil and a touch of grated parmesan cheese – eat it while it’s hot and crispy! Make it into a fritter, a pancake, or what have you – it’s delicious, local, fresh and very green (antioxidants). Boasting Vitamin C, manganese, magnesium, folates, and potassium, it helps your body ward off sickness. And being high in fiber and having a high water content, zucchini keeps your body hydrated–no wonder it’s the perfect summer vegetable. What other foods keep you hydrated in the hot weather? Check out these recommendations based on The Academy of Nutrition and Dietetics. I made these fritters with ripe zucchini, Italian parsley, Greek oregano from my backyard to enjoy as a side dish. Top them with vine-ripened tomatoes for more flavor – here is the recipe:
Method: Combine the flour, starch, baking powder, salt and pepper in a mixing bowl. Add the egg, garlic, milk. Mix well. Press grated zucchini into a colander to squeeze out excess water (zucchini already has high water content) and add to the bowl. Add scallion, parmesan, parsley and oregano. Now heat oil in a frying pan (get it nice and hot) and drop heaping spoonfuls of the mixture into the pan. Fry for about 3-4 minutes each side. Sprinkle paprika for color and serve as a side dish. // Lori Quinlan
Savory Summer Garden Fritters (2 servings or 6 small pancakes)
¼ Cup Flour (can use Millet flour for gluten free recipe)
1 Tbsp. Tapioca Starch
¼ t Baking powder
½ tsp. Sea salt
½ tsp. Pepper
1 Egg
1 tsp. Garlic cloves chopped
½ Cup milk
1 Zucchini grated
1 scallion chopped
¼ Cup of Parmesan cheese
Handful of garden herbs (sweet basil or dill or thyme or oregano) chopped fine
Oil for frying the pancakes
Sprinkle of Paprika for color
