Fritters

Wondering what to do with all that zucchini and summer squash in your garden? I have a delicious way to help you out. I didn't say a healthy way to help you out, you should have figured that out with the "Fritters" title for yourself. While not healthy, I swear to god this recipe will make you friends.

This recipe will make eight good sized fritters. I wasn't sure how my Tuesday night dinner crowd of 6 adults and 2 kids were going to like it, but apparently I should have doubled it. For every one that didn't like it, there was a person willing to take two of them. One of my nieces actually intentionally licked one so no one else could claim it. One of my other nieces had her feelings hurt that I didn't save her more than one...

So, here we go:

Fritters

3 cups grated veggies
*(zucchini, summer squash and onion; or zucchini, potatoes and onion; or potatoes and onion; or fresh corn and onion; whatever floats your boat - throw in some fresh grated carrots too! Flavor and color are the name of the game. Whatever ratio you use, make sure only about 1/4-1/2 cup is onion. Also be sure to put the grated veggies into a colandar. Then squeeze all the juice out before you put it into the mixing bowl. The only exception would be with already cooked corn. Remember "Don't squeeze the Charmin"? Don't squeeze the corn.

Put the squeezed veggies in a bowl, add grated black pepper, a generous helping of Kosher salt (about 2 TBSP), some chili powder, and whatever else floats your boat.

Then add 1/4 teaspoon baking POWDER (not baking soda, make sure it is the baking POWDER to make it light and fluffy), 1 cup flour and 3 eggs that you have already scrambled in a bowl.

Stir it together well. It may go through a couple of phases where it looks really dry until the egg kicks in, but by the time you stir the shit out of it, it will almost look watery. At this point, you can let it sit if you need to make sure the rest of your dinner will come out on time. If you absolutely need to prepare it in advance, stick plastic wrap on it's surface and stick it in the fridge so it doesn't crust on top.

When you are ready to fry the fritters make sure you have a fry pan with high sides, otherwise use a dutch oven. Preheat vegetable or canola oil, about an inch deep in the pan, over medium to medium high heat. The oil is ready when you have a few drops of water on your fingers and shake them into the pan, and the oil spits.

Using a 1/4 cup measure, pour each pancake into the hot oil. Let heat until each pancake seems to be cooked up it's sides. Only when each pancake seems 3/4 of the way cooked through - flip to cook on the other side. This will help cook the veggies inside and prevent running. If running occurs do not be alarmed. Adjust the temperature as necessary if the cakes are cooking and browning too quickly. The running also makes for deliciousness in the frying arena.

Serve with ranch in smaller measures as an appetizer, serve with dinner in larger quantities. I have a hard time thinking there is a way that this won't be eaten and loved!