Friday, August 16, 2013

Produce List for the Week of August 12th
Stripped Zucchini
Heirloom Tomatoes
Red Cherry Tomatoes
Lemon Cucumbers
 Yellow Onions
Scarlet Royal Grapes
Owen T. Plum (Black)
King Midas Plum (Big Yellow)
Flavor Grenade Pluot
Dapple Dandy Pluot
Giant Pearl White Nectarine
Red Bright Yellow Nectarine

Here is a fun way to cook your zucchini!

Zucchini Patties with Feta


2 1/2 cups coarsely grated zucchini (from about 3 medium)

1 teaspoon salt, divided

1 large egg

1 large egg yolk

1/2 cup (or more) all purpose flour

1/2 cup crumbled feta cheese

1 cup chopped fresh Italian parsley

1/2 cup chopped green onions

1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil

1/2 cup (about) corn oil

Plain Greek yogurt


Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

Bon Appétit  | May 2007

Enjoy the Week!

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