Little garden zucchini, medium garden zucchini, large garden zucchini, giant size garden zucchini. I would have skipped mentioning the large size zucchini since once this fuzzy green, itchy leafed plant really begins producing, it seems as if its offshoot goes from medium to over- sized in a mere day, but then, that would have altered my story-line, which is how I actually did use some larger sized zucchini before it got to the zucchini bread stage.
This summer, before passing on some varying green sizes to neighbors and friends though, I did make a couple loaves of zucchini bread using up one green giant, then storing one of the loaves in the freezer planning its particular use for a fall bread pudding.
Larger size zucchini in the summer garden eventually become challenging to me as they continuously multiply, and truth be known, I’m just plain not a zucchini bread kind of a gal. It took me years to realize this after annually preparing it as part of the repertoire each fall while working in center city Philadelphia. Somewhere around the first weekend of October I would create the pleasures of my own little personal tradition, a long weekend, either a Friday or Monday, filling the air with varieties of classical music, getting busy in my own little world preparing all sorts of soups, stews, lasagna, meatballs, tomato sauce, and, zucchini bread, then freezing the fruits of my labors for winter ahead. At the end of each winter always remaining in my freezer, ready for giveaway, zucchini bread.
Now it’s not that I don’t like zucchini bread. I do, and fully enjoy a nibble at some holiday gatherings or dinner, but otherwise, well, let’s just say, I reside somewhere in the antipasti ranks, favoring a torn off piece of crusty bread or baguette any day.
Invited to a pot luck a couple of weeks back encouraged putting on my thinking cap on what I might prepare using a combination of these prolific zucchini and summer squash, beginning with using the current obligatory kitchen appliance of the year for any self-respecting food blogger throughout the country, perhaps the whole world, the Spiralizer. It was only the rebel in me that refused to prepare these topped with homemade tomato sauce, a dish also abundantly flourishing across the universe. Nothing against the Spiralizer, of course. In fact, it turns out a pretty nifty little kitchen gadget and you get lovely long spirals in a matter of moments. Using kitchen scissors I simply clipped the colorful thin strips creating then nice little bite size pieces thus combined to create today’s Spiralizer Zucchini and Summer Squash Fritters. Served alongside creamy garlic dipping sauce these tasty pancakes, were wiped off the platter before dinner began. I should mention that they are so delicious that I couldn’t eat any at the party having tasted them in the means going something like this: one for me, one for the tray, one for me, one for the tray. As the adults and the teenagers began battling each other for another fritter and another fritter, I’d figured my little kitchen sampling was about on par with everyone else. Hence a happy ending, terrific bites using up the multiplied garden vegetables, Spiralizer Zucchini and Summer Squash Fritters, including if you’re just not a zucchini bread kind of gal.
- yellow summer squash and zucchini
- 1 bunch scallions, around 6, chopped finely, greens included
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup shredded cheddar
- 1 egg, beaten
- coarse kosher salt
- cracked black pepper
- Korean Pancake flour, all purpose sifted flour may be substituted
- 2 tablespoons corn meal, or a tablespoon more if desired
- canola oil for frying
- 2 cloves garlic, finely chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- fresh chopped parsley
- a few shakes Tabasco sauce
- a couple shakes Worcestershire sauce