Zucchini Cakes

Summer time and the livin's hot and sweaty.  Mosquitos abound and the humidity is high...

Yes, yes, I'm quite musical. It's a gift, really.

If you don't live in the South, here's something you may not know.  We can grow the bejesus outta some squash.  You plant a couple of squash and zucchini plants and before you know it, you have more than you know what to do with.  One year, my parents were out of town and one of my jobs was to go over every couple of days to check the crop.  When we get good rain, those suckers can grow about 200% overnight.  I can't tell you how many times I pulled back the leaves to be startled by a dark green torpedo that wasn't there last time.  It can really scare you.

There's a Methodist church in our neighborhood that plants a giant garden each year...for the community.  That's right, for everyone.  I stopped by there today hoping for some zucchini because I've had my eye on a recipe for months...zucchini patties. Grated zucchini, two cheeses, egg, flour, onion.  Sure enough, I found a couple of those sneaky, lurking torpedos in the church garden. Usually, once they get this big, you don't want them because they can get tough.  But, for a recipe that requires grating them, the big boys are perfect.

So, tonight, I had zucchini loaves and fishes.  I made a batch of these killer patties and 3 loaves of zucchini bread from 1 1/2 (big) zucchinis.  What a plethora of good stuff from so little!  Took a loaf of bread to mom and dad and had part of one for dessert.  So thankful for that church sharing its bounty with the whole neigborhood!

So, if you're interested, this is a new favorite around here. Especially with Neil, because he HATES mushy squash, so finding a preparation that he likes is few and far between.  He's a big fan of these now.

Zucchini Patties
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup flour
1/2 cup freshly grated Parmesan
1/2 cup shredded mozzarella
1/2 tsp salt

Mix all ingredients together; stir well.  Heat about 2 Tbs veg oil in a skillet over med-high heat. Drop zucchini batter in about 1/3 cup measures into skillet. Cook until golden brown; drain on paper towels. 

Place in colander, sprinkle with salt and let sit about 20 minutes; then squeeze water out.

Zucchini patty in all its glory

This is pork tenderloin that I marinated and baked; served with mustard sauce on the side

We were surprised that they actually taste more like potato pancakes than a veggie patty, so if you have anti-veggites in your house, this may be a way to get some veggies snuck in.  I mean, who can survive without vegetables?  We served these tonight with some room-temp leftover pork tenderloin, mustard sauce for the meat and some gorgeous tomato slices with salt and basil. Summertime, summertime!

Summer is Officially Here!

When they declare "Yippee!  Summer is officially here!" what that  means here in Columbia SC is 100+ temps, 200+% humidity, frozen up a/c compressors, soaking wet clothing and afternoon storms that cause our (crumbling) roads to steam.  

Yep, you can actually see the steam rising. My sister can tell you first hand never, ever, walk home on a steamy road with nothing on your feet except pantyhose #burnedthecrapouttamyfeet #wontdothatagain...But, that's a whole other story! It also means we avoid using our dryers and ovens as much as possible because it just heats up the whole house. 


So, with all that in mind, let me share the ultimate summertime side dish that I got from a friend.  It's one of Ina Garten's recipes and it is the most awesome salad to have on a hot day. 

Cool, delicious fresh corn, red onion, basil. The cider vinegar is the trick.

Take it to your next cookout, block party, potluck, or just whip it up at home for a weeknight side.  Any day now, our famous Silver Queen corn will be hitting the markets and Silver Queen would reign supreme in this recipe.  When you read it, it doesn't sound all that exciting, but trust me.  It is delicious, it's cold, it requires minimal talent and minimal cooking.