Desert Garden
I'm growing a garden! If you can't tell by the picture, I'm quite proud of it. Since the picture was taken, my tomato plants have gotten quite large, and my zucchini plant has become a monster! It's overtaking the cucumbers and peppers...but I think they'll survive. My roommates and I enjoy the fresh herbs, and we pretend we know how to compost, by throwing all our banana peels and apple cores and egg shells in a big pile at the end of the garden (not pictured). What fun! Feel free to send any stellar zucchini recipes my way, I'm sure I'll be needing some for my Z-Monster. Looking forward to seeing more Christensen posts on this neglected old blog...Love y'all!
posted by Kathryn at 12:18 PM
3 Comments:
Looks great, Kathryn! Wish I could come over and eat zucchini.
Hi Kate,
Looks great! we've made these at the cafe and they're always a big hit..
ingredients
2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt
preparation
Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
Bon Appétit, May 2007
P.S. Zucchini Feta Cakes is the name!
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