Recipe VERY scientifically experimented from: various zucchini fritter recipes
Have you seen a dead cactus? I have, because I managed to kill one before. And it’s truly one of the saddest sights you would ever see. It was given to me as a souvenir from my co-worker’s Santa Fe vacation – The entire office was horrified and dismayed when they discovered a brown shriveled shell looping over a tiny Mexican clay pot on my desk months after. I was immediately declared to have “toxic black thumb”, never to care for any living things EVER.
The fact that I now live with 3 dogs and grow vegetables is not because I am sufficiently rehabilitated, but because animals let me know when they need to be fed, and also I have, over the course of years, haphazardly yet continuously developed a catalog of plants that can survive my gardening skills (or the lack of).
Squashes definitely make the cut in my short list, and every year I plant at least a couple of different kinds – This year I settled with yellow crookneck and pale green pattypan types. They did not disappoint, and in my opinion, now deserve to be made into something spectacular – Like these yummy fritters.
Of course they are hardly my innovation but rather traditional and popular Mediterranean snack. But I did tinker with various recipes to find the balance that would strike a sweet spot for me every time. Continue reading