This past weekend, I pressure canned 8 quart jars of zucchini. (I know that pressure canning zucchini (cubes in my case) is no longer USDA approved; but, the YouTube homesteading videos I watch say their grandmas used to can zucchini all the time and so I looked into it a little further. What I saw as the reason for the USDA "unapproving" its long ago previously approved zucchini canning recipe / process was a lack of consistent results when they tested the recipe. I added 5 minutes to the pressure canning time from the originally approved recipe, didn't overstuff my jars and went with it. Time will tell...but I do plan on using my canned zucchini this winter...)
The night before last, I shredded two freezer bags full of zucchini (probably 2-3 cups each) and put them in the freezer; then I proceeded to make 2 large loaves of zucchini bread with the remaining 4 cups worth.
Additionally, I've been frying up and eating zucchini for the past couple of weeks... Henry and Ed have had some too; although, zucchini is not their favorite.
But I digress. I mention the above only to highlight my needing a new idea for the 3 medium sized zucchini I harvested today. One of my YouTube homesteading channels was facing a similar problem and so the mom made zucchini fritters. She's a good home cook and so she just winged it.
Well, I winged it tonight as well and tried to make my own fritters. I should note that I love fritters of all kinds (corn being the big one), but it's never top of mind as a "go-to" idea.
While I didn't use a recipe, I took the basic idea from my homesteading inspiration and shredded only 1 of my medium zucchini (it actually yielded about 3 cups worth). I then added sliced onions (home grown of course) and because our cherry tomatoes are starting to produce more than I can eat in a day, I added a small handful of those which I cut up before adding. While picking my zucchini, a tomatillo fell off the vine, so I diced that up and threw it in too. I added some of our hot pepper powder from last year, some of our shitake mushroom powder from last year, a little "greens powder" that I also made last year, and a little of our freshly harvested garlic. Then I added maybe three heaping tablespoons of flour and 2 medium farm fresh eggs that I bought from a woman "down the road a piece" for $2/dozen (it's kind of funny in that I text her every couple of weeks and then we meet at a place half way between her house and mine, I give her my old carton(s) and cash and she gives me eggs. She always has some of her kids with her and they're very friendly and cute....still, I can't help but feel like we're doing a drug deal... she's in on the joke too...).
Anyway, I fried up my fritters in a combination of butter and olive oil. I like mine a little extra crispy so that's how I did them. All told, I ended up with six fritters. I ate two just now because they were sooooo delicious. I'll have the rest tomorrow with my left over cucumber salad and that should do it for tomorrow...
Pretty soon, I'm going to use my zucchini as an excuse to meet a neighbor I've been meaning to introduce myself to. They don't have a garden that I can see...
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