Sometimes grating a vegetable and squeezing all the moisture out of it just seems like too damn much work. Other days, it’s like zip! magically swift and easy! It’s like having a layabout genie in your brain who occasionally gets fits of energy and actually accomplishes something. Only it’s your brain.
So I got all ambitious and shredded a giganto zucchini. Well, let’s be honest, I got out my food processor and ran it through that. I lined a strainer with a clean, unfuzzy dish towel, tossed the shreds with salt, and let it sit while I did something else. Played Minecraft, maybe, or took a nap.
Then I twisted up that dish towel and I squoze it til I couldn’t squeeze no more. That giganto zucchini rendered down to a wad a little smaller than a baseball.
I put that with an egg, some seasoned breadcrumbs, and some grated extra-sharp cheddar cheese.
Mixed that all up (had to add a little more breadcrumbs) and formed it into fritters. Fried ’em in a little olive oil, or maybe it was vegan margarine. Our #1 Daughter says she likes to add shredded carrot for the color.
A WRITING PROMPT FOR YOU: Write about too much of a good thing.
Carol PreflatishJuly 27, 2016 at 9:20am
I made a zucchini casserole last weekend. So yummy!
Marian AllenJuly 27, 2016 at 4:53pm
RECIPE, OR IT DIDN’T HAPPEN!
JaneJuly 27, 2016 at 9:40am
I really like spaghetti squash. You can microwave them (after cutting them open, natch), and dig out the yummy goodness. Just like spaghetti, only the texture is always great, and it reheats much better than regular spag.
And no flour, eggs, OR well, anything else.
Marian AllenJuly 27, 2016 at 4:54pm
I tried spaghetti squash with marinara sauce and it was NARSTY! But I tried it with butter/salt/peppah/cheese and it was DELICIOSO!
Dan AntionJuly 27, 2016 at 11:20am
My wife makes these every summer – soooo good. I like the look of that corn, too!
Marian AllenJuly 27, 2016 at 4:55pm
Alas, the corn is store-bought, because we got to the farmers’ market too late and some greedy-gut had boughten ALL THE CORN! We’ll clever-little-pig them next week, and get there earlier than they do!
JoeyJuly 27, 2016 at 12:45pm
Oh yeah! 😛 Yummy! And zucchini bread! I once grated about 3 cups of zucchini before my brain recalled we own a food processor. I blame the heat. lol
Marian AllenJuly 27, 2016 at 4:56pm
Our #1 Daughter makes DELICIOUS zucchini bread! Mmmmmm….
Roy A Ackerman, PhD, EAJuly 27, 2016 at 2:22pm
Hmm. I will hack to try that. I forgot about the moisture, which is why mine have been so mushy.
Marian AllenAugust 4, 2016 at 3:14pm
Oh, yeah, zucchini is CRAZY soggy!
Patricia StolteyJuly 27, 2016 at 5:54pm
That made my mouth water. Looks delicious and I’m going to try it. I’ve used shredded zucchini for bread and muffins but never for something like this. Sigh. I’m just not creative in the kitchen anymore. Laziness, I think.
Marian AllenJuly 27, 2016 at 6:31pm
Maybe cooking isn’t meditation for you. I love it when I have time to mess with something, or when I have stuff I can knock out quickly if I don’t have much time. Cooking makes me happy. Or, at worst, less depressed.
Carol PreflatishJuly 27, 2016 at 8:13pm
@Marian Allen – My Zucchini Casserole recipe can be found here: http://carolsfoodbites.blogspot.com/2008/08/garden-harvest.html
Marian AllenJuly 28, 2016 at 8:49am