Labor Day is the worst.
For me, it has always marked the end of summer. No more pool days, no more white pants, goodbye 9pm sunsets, goodbye barbeques!
I have had an epic weekend, however, which I will share pictures of tomorrow. Wine, grape stomping, college friends, Sunday Funday, Nutella…If I have to say bye to summer, I might as well send it off right…right?
These past few years, I’ve also begun to love summer produce. Tomatoes have always been one of my most hated foods…but between the months of June and September, I find myself popping fresh cherry tomatoes like candy. Every meal is accompanied by corn on the cob, and I can’t remember the last stir fry I made that didn’t involve zucchini.
Luckily for us in California we get summer produce year round! For a price 😉
This summer, I’ve been trying to perfect the zucchini fritter. It’s such an easy Monday night meal – there’s minimal prep needed; just scoop together a bunch of veggies and fry ’em up! My ratio was always off, though…too wet, too crumbly, etc. Last week, I finally hit my sweet spot and they turned out delicious! But really, who doesn’t like fried food?
So make these tonight, make them next week or next month, and enjoy the lingering produce of summer!
Unfortunately I learned that taking pictures of food isn’t super easy to do with a cast on your thumb…haha.
loosely based on Zucchini Fritters by smitten kitchen
makes 4 fritters
1 medium zucchini
1/2 tsp salt
1/2 tsp pepper
1 tablespoon finely chopped basil (fresh) or 1 tsp basil (dry)
1/2 cup corn, removed from cob
1 large egg, lightly beaten
1/4 cup flour
1/4 tsp baking powder (optional)
oil, for frying
Shred zucchini with a box grater or, if you’re smart and lazy, a grater attachment on your food processor. Place in a strainer and sprinkle salt over the shredded zucchini. Let stand for 10-15 minutes, then using a clean towel or thick paper towels, wring out all the excess water. Transfer to a large mixing bowl.
To the lump of zucchini, add salt, pepper, basil, corn, and egg and mix. Add flour and baking powder and combine until well incorporated.
Heat about a tablespoon (or more if desired) of oil over medium-medium high heat. One at a time, scoop blobs of zucchini batter into the pan. Let cook for about 3-4 minutes, or until brown, then carefully flip to the other side. Once it’s on the other side, you can flatten it out a bit so it has a fritter shape. Let cook on the other side for another 3 minutes and remove to a paper towel-lined plate. Serve immediately!