Irene Lo Scerbo of West St. Paul knows exactly what time of year this is! It’s time to find 101 new ways to prepare and use abundant zucchini. Do you have a favourite recipe that uses up lots of zucchini. We’d love to hear from you!
Why – when news announcers want to tell you things are getting out of hand – do they declare that country A’s crime rate is mushrooming, public debt is mushrooming, the incidence of this or that disease is mushrooming? Has not one of them ever planted zucchinis?
I know, I know– I don’t need to add an “s”– the word “zucchini” is already plural. Zucca is a grown-up Italian squash (probably the mama); zucchina is a little girl squash; zucchino is a little boy squash. Two or more of these babies (usually more) are called zucchini. Tony told me. He’s Italian. Italians are sexy. It follows naturally, then, that squash of the same persuasion go forth and multiply – big time!
This morning there are three of them ogling me from the kitchen counter. Not Italians, silly – zucchini – big, long, sassy green monsters. One is striped, paler than the other two, and has a bulge in the middle. It might be male, might be female (possibly with child). I can’t decide. It’s obvious, though, this mutant is daring me to dream up one more dish for the likes of him… her… it… them.
Reliable sources say an undetermined number of the trio’s relatives will be arriving tomorrow at a kitchen counter near you. Apparently the population is zucchini-ing out of proportion.
Are you prepared?
Thanks to all readers for sending us your recipes and recipe requests. We are always happy to hear from you!
Irene sent us this delicious recipe for zucchini fritters as a make-ahead appetizer for a large gathering. She writes that they are “irresistibly addictive” when just cooked! Wash and dry three very large mature zucchini. Do not peel, but remove and discard end pieces. Cut zucchini in half lengthwise, then widthwise. Remove large seeds/chewy pulp. Slice zucchini 1/4 inch thick (speedy with food processor) and cut pieces in half. Place zucchini in large colander and sprinkle lightly with just enough salt to touch all slices. Let colander of zucchini sit over sink for at least half an hour to drain off juices.
In the meantime, slice 2 jumbo Spanish onions 4 large sweet bell peppers (green and/or red) 1 small hot pepper
2 or 3 cloves garlic, finely chopped Handful of fresh basil (or 3 teaspoons or more dry) Handful of fresh parsley (or dried).
Combine all ingredients thoroughly. Gradually mix in four cups (more or less) white or whole-wheat all-purpose flour and one-half cup milk (if mixture is impossible to stir) to coat veggies with a thick batter that will hold them together when spooned out to make fritters. Taste test for salt, sprinkling and mixing in more if desired. Drop heaping tablespoons of mixture into hot vegetable oil (1/2 inch deep) to form small fritters. Fry slowly until top is no longer glossy and veggies and batter look done. Then turn and fry on second side till golden brown. To absorb excess oil, layer the finished fritters between paper towels on cookie sheet.
These are irresistibly addictive when fresh from the pan, so restrain yourself. Let cool and refrigerate to store. May be served a day or two later – at room temperature or after being reheated (covered loosely with foil) in warm oven.
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
If available, wash and dry 10 zucchini flowers, chopped, stamens or pistols removed
Drain zucchini and place in large mixing bowl with other veggies, garlic, herbs, and flowers. Add
1 c. fresh or frozen kernel corn
1 c. grated parmesan cheese