A Trip to the Garden

 Happy 4th of July!!!

This was the level of activity at our house today.

I did take a drive to my sister's house to check on the garden while they are out of town.

Seems like they got some rain yesterday. Anyway, I brought back a few zucchini and a couple of peppers, and basil and... Squash flowers. 

I have had a love affair with squash flowers going back to when we were first married and I worked close to where my Godparents lived. I would get a call from my Uncle Art and he would ask me to stop by on my way home. He had something for me.

I would pull up to their house and he would come out to the car carrying a greasy paper bag filled with fried squash flowers. 

I ate everyone before I got home. OMG, they were so good. And Chris was not a fan, so I had to eat all of them!

Anyway, back to today... I used the flowers in zucchini fritters. Tasty!!

I tried a new recipe I found on Just A Taste for 5 Ingredient Zucchini Fritters.

Tasty!!!! I did not have scallions so I substituted chives from the plant on our deck.

Ingredients-

4 cups shredded zucchini

2/3 cup all-purpose flour

2 large eggs, lightly beaten

1/3 cup sliced chives (green and white parts)

2 Tablespoons olive oil

Method-

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. 

Allow the zucchini to stand for 10 minutes. 

Using your hands, squeeze out as much liquid from the zucchini as possible. 

Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced chives, ¼ teaspoon salt, and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. 

Line a plate with paper towels.

Add the olive oil to a large sauté pan set over medium heat. 

Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. 

Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. 

Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. 

Repeat the scooping and cooking process with the remaining zucchini mixture.