Thursday, August 5, 2010


Zuchini Fritters (Kolokithokeftedes) from the recent issue of Saveur

*1 lb zucchini grated
*2 tsp kosher salt
*1/2 C minced flat leaf parsley
*1/2 grated Pecorino Romano Cheese
*1/2 C dried bread crumbs
*1 medium yellow onion, grated
* egg, beaten
*Freshly ground black pepper to taste
Pinch of Cayenne
and olive oil for frying.

1. Mix succhini and salt in a strainer; set a waighted plate on top; let drain for 30 minutes. Transfer succhini to a tea towel; squeeze out liquid. Mix zucchini, parsley, cheese, bread crumbs, onions, and egg in a bowl. Season with pepper and cayene; divide mixture into 12 balls. Press balls into 3/4 inch thick patties.

2. Pour oil into a 4 qt. pot to a depth of 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 315 degrees. Working in 2 batches, fry patties until browned and crisp, 5-6 minutes. Using a slotted spoon transfer to paper towels.

A note on this week's share of tomatoes galore:

The round cherry tomatoes that are yellowish should be allowed to ripen to a deeper orange.
Also the big orange blossom tomatoes can be left on a counter top to ripen to an orange too.

The Cherokee purple generally do have a greenish tint to their shoulders even when ripe....

The small yellow pear tomatoes should be yellow.
The Green Zebras should be green, with yellowish shoulders.

(Don't you just love refering to the "shoulders" of a tomato??)

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