Tag Archives: zucchini fritters

Crunchy Creamy Zucchini Corn Fritters

8 Jun

Just because we are camping, doesn’t mean Natalia is eternally rubbing sticks together to make fire and provide for her family, caveman-style.  I mean, it is a vacation, isn’t it? And a vacation to me means a judicious blend of rustic roughing-it at the campsite and delightful forays into civilization, where other people — preferably terrific local chefs — bring me my food and provide me with cloth napkins in exchange for my credit card.

Corn fritters with zucchini and onion

Corn fritters with zucchini and onion

So while camping at Hither Hills State Park last week we forayed to fishbar, where executive chef Jennifer Meadows (click here to learn about her and her experience on Chopped) serves up local goodness in clean and inventive ways. When we arrived –late of course — my parents — who always get a cottage of some sort nearby the campsite and were therefore bathed, fragrant, well-dressed and on-time — were already there, noshing on some corn fritters (because they knew it would be a while before we turned up). We all loved those fritters.

I wish I had a better photo of the fish tacos. They were love-ly!

I wish I had a better photo of the fish tacos. They were love-ly!

I could have probably asked for the recipe, but that would be too easy, wouldn’t it? So here is my take on corn fritters — which helped use up a couple of  cooked ears of corn and half a zucchini and a few other items in my fridge that needed gainful employment. Continue reading


Zucchini Fritters, with Manchego, Rosemary, and Thyme

1 Oct

What am I gonna do with this!?! Basta, ya! As enormous bats of zucchini continue to be a big part of our C.S.A. pick-up this summer-into-fall, we start to get desperate for different ways to prepare them. I generally grate them into salads (I dislike raw zucchini, but grated into a salad makes it much more texturally appealing for me!), my dad grills them with just a bit of oil, or we roast them.

Grated zucchini

As much as I adore absolute simplicity in food — from both a preparation and a consumption standpoint — enough is enough. One does need to mix it up a bit, and try new techniques, too. So it was time to be inspired by a recipe for zucchini fritters I saw recently at Emmy Cooks, and another one for zucchini latkes at Deborah Rivera Pittorino’s chef’s blog, Seasoned Fork (full disclosure – you will find book reviews I have written there; The Big Oyster is my favorite). Both recipes seemed simple enough, a lovely change for us over here, and as they are pan-fried, I thought I was in with a chance at getting Leandro to try veggies this way. Continue reading

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